Evoking Romance, Passion & Tenderness With A Single Cut Of Meat At La Laiterie This Weekend

Hard to believe that something as relatively simple as a steak, can evoke love & longing. Or maybe it’s not. Especially not when those steaks come from cows who are raised by a third generation family farm in Southern California, that is dedicated to producing gorgeous, healthy animals.

100% Hereford, 40 Day Dry Aged, California Raised, Bone-In Rib Steak

It also can’t be hard to believe when you know that family farm likes to have complete control of the beef rearing process-from ensuring the cattle are raised by way of their own breeding techniques and structures, as well as growing their own feed- grains, soy sprouts, wheat and alfalfa, grown just for those very happy, very special cows.

It sounds impossible, right? How could two ranching brothers possibly care so much for their cattle and their craft, that their skill and attention to detail can literally be tasted in the steaks that get cut from their cows? Trust us, it is possible. Entirely possible.

It is only appropriate on this Valentine’s Day, that we serve our loving customers, prodigious, succulent dry aged steaks from a family that loves what they do- raise cattle.

It would be important too, to realize this truly inspiring meat became available by way of a second generation butcher and meat maverick from San Francisco. Sourced with help from Bryan Flannery Jr., the passionate butcher and Bay Area meat man, we just might have discovered our favorite dry aged steaks….ever. Immersed in the family butcher business and exposed to meat purchasing since he could sweep the sawdust off the floors of his father’s shop, Bryan’s passion & love for what he does is evident in every phone call we’ve had with him, through our email communications and beyond. This guy doesn’t want to stop talking about his specialty meats. And we love that.

These 100% Hereford steaks that Brian has selected for us are cut from cows who spend 8 months on pasture and are then finished on all natural feed -including flaked corn- to ease their digestion and ensure they remain healthy and happy. In most normal conditions, only two or three out of 100 head of cattle could be considered ‘Prime’ by USDA grading. The beef that Bryan selects for his shop and wholesale customers derives from a herd where as many as 30 animals out of 100 will make the ‘Prime’ certification- simply due to how they are bred, raised and treated. The final result in the quality of the meat? Fat marbling like the milky way. Seriously. These cuts of meat benefit from what Bryan calls “diffuse” marbling. Your typical Kobe or Wagyu beef may have lots of marbling, but he says, “If you look closely, there very well might just be clumps of that delicious fat- but they will be clumps”.  The marbling in Bryan’s steaks is diffuse, or spread out, making each bite a buttery, luscious sensation.  Now that, is love

The only practical step remaining in the process of this steak procurement, would be to treat it with loving care in a confident and capable kitchen. That’s where we come in. With the desire to do justice to the product, and a devotion and passion all our own, we bring you our very special, Valentine’s Day Entrée designed for two, at La Laiterie this Sunday.

Pan-Roasted, 40 Day Dry Aged, Prime California Ribeye For Two

Confit Potatoes, Roasted Brussels Sprouts, Bacon & Thyme Butter

Want to really make this evening special? Add a glass of our suggested pairing: Loaker Estate’s ‘Kastlet’. This amazing Cabernet and Lagrein blend from Alto Adige, Italy, will be sure to showcase the meat’s best qualities- and add enough tannin and acid to marry all the flavors of the plate, beautifully.

This 2003 vintage is bold and shows ripe fruit on the nose and front palette. Additionally, there is a lively, yet earthy and mineral quality to the backbone of this wine that will bring out the ‘beefiness’ of our amazing, 40 day, dry aged steak.

Let the steak be your suitor. Embrace the beef and be loved.

California Ribeye For Two With Wine Pairings: $120

Without Pairings: $100

We will also be serving a limited dinner menu, complete with dessert specials. Lovingly accepting reservations for parties of six or more.

401-274-7177