How A California Butcher Operation Ages And Sells Over 10000 Steaks Per Week – Vendors

At Flannery Beef, father-daughter duo Bryan and Katie Flannery specialize in dry-aging beef from Holstein dairy cows. Their Bay Area facility processes up to 12,000 steaks each week, shipping out to restaurants and consumers across the U.S.

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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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