Fine foods flown in fresh and delivered to the U.S. and British Virgin Islands.  

"An expertly aged, masterfully cut steak is a sensory experience, not just another item on the menu."

 

Prime and Choice Beef

At Flatley’s Foodservice, we carry only the highest quality USDA Choice and Prime Beef.  In the US, approximately 60% of the top cattle attain the USDA Choice grade, while only the top 2% attain the USDA Prime grade.  We select the finest USDA Choice and Prime Grades to satisfy our exacting standards and ensure that our customers receive the very best steaks and chops.

 

All of Flatley’s Foodservice’s steak cuts are aged for at least 28 days.  This wet-aging process allows the meat to tenderize and develop its flavors. Beyond this wet-aging process, Flatley’s Foodservice sources the finest tasting dry-aged beef, borne from the perfect blend of perfect temperature and humidity.

 

Beef Programs

Highly consistent sizes and flavors are very important factors for chefs and butchers alike.  For this reason, Flatley’s Foodservice offers two distinct certified beef programs:

 

Certified Hereford Beef® represents the finest in breed specificity, feeding control, size consistency, and unmatched beef flavor. This top choice program includes a small, select group of pure-bred Hereford steer. This historical breed brings to the table a uniquely traditional flavor.

 

Our Natural Beef is produced by Creekstone Farms All-Natural Black Angus®, a brand for the discerning customer desiring to add an All-Natural, Antibiotic-Free beef product to the menu without sacrificing tenderness, juiciness, and flavor.  Creekstone Farms produces a high quality, consistent product under a strict “All-Natural” program.  Unlike many somewhat fictitious natural programs, Creekstone Farms ascribes to a “birth-to-box” approach:  raising its animals without a dose of antibiotics, steroids, or growth hormones or utilizing a non-natural feed.

 

Wagyu

The famed Wagyu Beef of Kobe, Japan has a storied history and a fantastic reputation. Many people know that Kobe Beef is the rich tasting, well-marbled beef that comes from Japan. What people don’t know is that the Wagyu breed is what makes Kobe Beef so spectacular. What makes Wagyu so much better than other breeds? Genetically, Wagyu is enriched with higher concentrations of conjugated linoleic acids (CLAs).  These CLAs have been shown to have significant anti-carcinogenic effects.  In addition, Wagyu beef is genetically predisposed to intense marbling, thus producing a considerably higher percentage of monounsaturated (good) fat and Omega 3-6 than any other breed of cattle. These factors allow for the rich taste and  marbled texture that is the signature of the breed.

 

At Flatley’s Foodservice, we feature Greg Norman Signature Wagyu Beef from Australia. This product is raised for the Japanese market and has many of the signature characteristics of its Japanese kin, while not reaching the high price point of Japanese Wagyu, or the complete unavailability of true Kobe Beef. Greg Norman Signature Wagyu is scored on the Japanese Marbling Scale and can be bought at scores from 3 to 12. This allows for consistent quality and marbling from steak to steak, and makes the lower marbling products price competitive.