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Katie Flannery

  • Magazine

    Roast with the Most

    A third-generation butcher knows a thing or two about preparing an easy yet impressive, flavor-packed roast. Her secret? Dry-aged beef.

  • Recipe

    Dry-Aged Club Roast with Garlic, Herbs, and Beef Jus

    This dry-aged club roast, also known as a New York strip loin, is incredibly easy to prepare. Dry aging combines deep beefiness with marvelous tenderness (learn more about the club…

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