beef News

PRESS RELEASES & ARTICLES - This section is dedicated to Brandt Beef news and Industry Beef news as well

Look for non Brand Beef News to be in blue

Topics include - Steak and Beef - best beef - learn how to shop beef - cookng tips on how to steak - other beef topics

Steak Authorities reveal the crucial components for cooking the perfect steak

 Taste differs but food experts agree on some basics for cooking the perfect steak.

When it comes to cooking steaks, experts seem to agree on most standards for basic cooking steak expertise.  Keep reading these guidelines that are destined to turn the average steak chef to a great one.


Steaks, and the person preparing the steaks, can be compared to race cars and their drivers.  The best driver in the world can only do so much in a race if his/her car is not at the same level as the others in the same race.  Cooking a steak is not much different; the grade of beef will undoubtedly correlate with the end result.  However, preparation will play just as an important role as the race car driver does to the car they drive.

Our panel of experts and sources from the Food Network, to the most viewed cooking blogs in the world, agree that to cook a perfect steak, it needs to come to room temperature (70 degree F.) before cooking or grilling.  Experts agree that a cold steak will bond when it hits the heat and this will cause it to harden. Often times even the best BBQ masters make this common mistake.

Depending on the size of the steak, remove it from its refrigerated state to room temperature 30 – 60 minutes prior to cooking.  Pat the steaks dry with a clean paper towel or napkin (do not use a tissue or toilet paper as this will become part of your seasoning if done). The goal is to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it, and that technique is not among the premier choices of our steak experts.

Season the steak to improve its natural flavor rather than to mask it.  A great cut of beef is naturally flavorful, and all it really needs to enhance that inherent flavor is a little salt and pepper.  Rock salt and grinding fresh pepper seem to be the premier choice.

Always allow your steak to rest for at least 10 minutes after cooking.  Allow the steak to rest prior to cutting into it. Why go through all that work to cook the perfect steak, only to ruin it by cutting into it while it's scorching hot? By cutting into a still-hot steak, you effectively allow a substantial amount of its interior moistness to discharge in the form of steam and exceptional juice. This is inherently the same moisture that you worked so hard to trap and protect. This will result in a steak that is undesirably dry. When allowed to rest, a hot steak will retain the majority of its moisture and will stay hot as well. It's that unpretentious.

Here are some additional recommendations depending on what you’re cooking and how you’re cooking it.

For frying a steak

Pour oil into the frying pan, preferably stainless steel or cast iron. Use a larger amount than you think is necessary, because it can always be drained off later. Heat it up to medium/medium high. When the oil is just about smoking, put the meat into the pan, you should hear an audible sizzle. Oil facilitates the heat transmission necessary to develop a flavorful crust.

For oven roasting

Restaurants often use this method of cooking steak, but it requires two steps:

  • Pre-heat the oven to 450 degrees F and grab a heavy frying pan that’s oven-safe (like one of those black cast iron skillets your mom used to use).
  • Turn the burner or element on high heat, and warm up that skillet until it’s piping hot.
  • Drop a teaspoon of oil in the pan and let it heat up
  • Using tongs gently put the steak in the pan and sear it for about 90 seconds on each side. This locks in the juices.
  • Now, place the pan in the oven to finish cooking. Roast the meat for 6-9 minutes, depending on how you like it cooked.

Grilling a steak  

This tends to be the method of choice for meat-lovers. Make sure your BBQ is on high heat (at least 450 degrees F). Pour a little olive oil on a paper towel or a small brush and rub the grill slats before you lay the steak down. Once it’s on the grill, decrease the heat to medium and keep the lid.  Give it a good 4 minutes or maybe 5 and that is it, otherwise it could be considered a sin in some parts of the world. It’s time to turn the steak over and let it go another 4-5 minutes on the other side.

Tips for Cooking a Great Steak:

1.     Decide before you start cooking on how you want the steak done. A few people like “blue” (near raw!) but most tend to prefer their steaks from medium rare to well-done. If you decide in advance, you’re more likely to pay attention to it and remove the meat in time.

2.     Try to avoid turning the meat too many times. Ideally, you should have one flip — two at most. Resist the temptation to touch the meat too much.

3.     Use a set of tongs to turn the steak. Poking it with a fork puts holes in it and allows the juice to seep out — and then you’re just asking for dry beef.

4.     Don’t mash on the steak with your tongs. That’s just as bad as poking it with a fork, and presses out all the juices. If you’re testing for doneness, just gently press with the flat part of your tongs. The harder the meat is, the drier it will be.

5.     Don’t just gobble up the steak the moment you stop cooking it. Put it on a plate and let it rest for a few minutes. You’ll notice that a lovely juice oozes out as it settles.

Impeccable Steaks - How to Cook Textbook Steaks - Cooking Techniques for the Perfect Steak - Types of Steaks – How to cook the perfect steak


Beef (Bacon), It's What's for Dinner

All-Natural Brandt Beef Returns as Celebrate the Craft’s Local Beef Producer

Grill 23 & Bar Honored as "Best Steakhouse in New England" in NECN Poll

Southern California's Culinary Leaders to Gather at Brandt Beef's Inaugural 'Celebrate the Chef'

Brandt Beef’s Cowboy Bacon, Demi Glace and Culotte Steaks Star in County Fair’s San Diego Culinary Challenge; July 2-4

Brandt Beef Smoked Brisket Sandwich Named #1 Sandwich in New York By New York Magazine

Brandt Beef Gets New York Foodies Fired Up for Grilling Season with All-Natural Cooking Tips

Brandt Beef Introduces New ‘Demi Glace de Boeuf Elite’

San Diego Chefs and Culinarians Chapter of the ACF Celebrates Recent Apprenticeship Graduates at Barona Resort & Casino

Brandt Beef Chef Cathy Shank Wins People’s Choice Award at ‘Bounty of the County’ Cooking Competition

PGA Tournament at Torrey Pines to Feature Local Brandt Beef’s Premium, Award-Winning Burgers for Golfers and Fans

San Diego Chefs keep it Local with Brandt Beef During Restaurant Week

Brandt Beef Introduces New Premium Cut Strip Loins, Convenient for Restaurant Chefs

Secret Ingredient in BBQ Competition Revealed: Brandt Beef

Chefs Support Local and Sustainable Agriculture During San Diego Restaurant Week

Learn About Sustainable Eating by Brandt Beef at the San Diego Bay Wine & Food Festival

Brandt Beef to Sponsor The Art of Food & Wine Palm Desert

Brandt Beef Congratulates Bocuse d'Or USA Winner, Semi-Finalist Contestants

Brandt Beef To Participate in Chef Showdown Fundraiser

Brandt Beef Donates Product For Foxwoods Food & Wine Festival

Bocuse d'Or USA Semi-Finalists Gear Up for Competition

Brandt Beef to Participate in Taste of Slow Food Stagecoach Days Dinner

Brandt Beef Congratulates Bocuse d'Or USA Semi-Finalists

Brandt Beef and Endicott Meats to Participate in Samuel Waxman Cancer Research Foundation Fundraiser

Brandt Beef Named Official Purveyor for Bocuse d'Or USA

Brandt Beef Congratulates James Beard Foundation Award Winners

Give Dad a Gift He is Sure to Love with the Help of Brandt Beef

Brandt Beef's Porterhouse Steak "Highly Recommended" and "Test Kitchen Favorite"

Brandt Beef Filet Mignon Takes Top Honors at California Date Chef Competition

Brandt Beef Rates Highest Among Competitive Brands in Taste, Texture and Tenderness

Brandt Beef Named Best Boutique Cut of Beef by New York Magazine

Brandt Beef to Exhibit at the Fancy Food Show

Brandt Beef Features on Menu at Prime Blue Grille

Beef up Your Tailgate Party With Easy Grilling Tips and Recipes From Chef Tom McAliney

Culinary Leaders Band Together to Raise Funds for Aspiring Chef

Make the Most of Labor Day With a New Twist on an Old Favorite From Chef Tom McAliney

Brandt Beef to Participate in Anniversary Celebration of Overland Mail to San Diego

Brandt Beef Selected to Exhibit at the 25th Food & Wine Classic in Aspen

Brandt Beef to Participate in Auction Napa Valley

Tips and Recipes From Chef Tom McAliney Make Your Summer Barbeques Sizzle

Brandt Beef Names Thomas J. McAliney Executive Chef

Brand Beef Sponsors Chef Gavin Kaysen's Bid for the Bocuse d'Or World Cuisine Contest

Brandt Beef Selects GTR-Datastar for Source Verification and Total Asset Visibility

Brandt Beef Receives Master Chefs' Institute Seal of Excellence



Do-It-Yourself Dinner for NYE
CoronadoPatch blog provides Brandt Beef cooking tips for a NYE feast

A special time of year for Boston's Grill 23 reports on Grill 23's special holiday lunch menus featuring Brandt Beef.

Whaling Bar at La Valencia Hotel, San Diego
The Cured Ham blog raves about the Brandt Beef burger at the La Valencia.

Meating of the Minds
Pacific San Diego Magazine features a flattering article and two-page photo spread on pages 38-39

Brandt Beef Nose-to-Tail Dinner
Savor California highlight's Brandt Beef's dinner at the James Beard House

THINGS TO DO: Celebrate The Craft profiles this year's Celebrate the Craft at The Lodge at Torrey Pines.

Where's the beef?
San Diego Uptown News interviews Eric about Brandt Beef's sustainable practices.

Brandt Beef Hosts "Celebrate the Chef"at the Del Mar Race Track - pg 15
Creative Flavors Catering's Chris Logan joins Chef Tom McAliney and Eric Brandt - pg 15

Meals to Remember
Chef Tom McAliney gives catering tips for the holidays - pg 24

Ferdinand Metz was guest of honor at 'Celebrate the Chef'
La Jolla Light featured a photo of Certified Master Chef Ferdinand Metz and The Lodge at Torrey Pines Executive Chef Jeff Jackson.

All Natural Brandt Beef - It's What's For Dinner!
San Diego Food Finds profiles Executive Chef Tom McAliney on the heels of Celebrate the Chef.

It's All About Getting the Inside Scoop: Celebrate the Chef
The San Diego Union-Tribune's Tom Blair discusses the inaugural Celebrate the Chef in his popular column.

Grill 23 serves up Best Steakhouse win
Grill 23 & Bar in Boston was named the Best Steakhouse in New England. Chef Jay Murray demonstrates his cooking with Brandt Beef.

Brandt family takes artisanal approach to beef farming
North County Times profiles Eric Brandt and his passion for producing only the highest quality beef.

The Gourmet Food Blog: Bavette Steak Sandwich
Guest blogger Bren Herrera posted a delicious recipe on Dean & Deluca's blog using Brandt Beef Bavettes

Good Beer Leak! 22 Awesome Food & Brew Pairings, Revealed
Edible Manhattan announces the food and brew pairings to be featured at Good Beer

Cooking contest to test civilian, military talents
Brandt Beef sponsors the San Diego Culinary Challenge at the Del Mar Fairgrounds

Brandt dish is NYC's best
Imperial Valley Press announces Brandt Beef's Brisket Sandwich at Fatty 'Cue being named #1 in NYC

Best Sandwich in New York City!
Savor California highlights Fatty 'Cue's Brandt Beef Brisket Sandwich in its newsletter

The 101 Best Sandwiches in New York
The Brandt Beef Smoked Brisket Sandwich at Fatty 'Cue was named the #1 sandwich in NYC by New York Magazine

The Gourmet Food Blog: Carne Asada Recipe
Dean & Deluca features Tom's carne asade recipe, which he prepared for the Grilling Season Kick-Off

And the Winner of our Memorial Day Meat Contest is...
Edible Manhattan chooses its winner of the Memorial Day Grilling Season Kick-Off contest.

Our Memorial Day Meat Contest: Win $225 of Free Beef (Really, Really Good Beef!)
Edible Manhattan features Chef Tom as he gives burger grilling tips to New Yorkers

MeatingPlace Company Profile: Prime Time
Eric Brandt is featured on the front cover of MeatingPlace's April issue, along with a five-page spread and photos inside.

Calif. processor introduces new natural beef product
MeatingPlace announces the new 'Brandt Beef Demi Glace de Boeuf Elite'

Brandt Beef: 'Old school' processing for new customers
MeatingPlace documents a visual tour of Brandt Beef's artisanal harvesting facility

99 Things to Eat in L.A. Before You Die
Brandt Beef included on selective list of L.A. culinary staples

Brandt Beef: Celebrating Sustainability
Eric Brandt was featured on Dean & DeLuca's 'The Gourmet Food Blog'

Land Trust Connects Eager Farmers With Fallow Land
Chef Tom McAliney discusses Brandt Beef's sustainable practices and the demand for local beef on the East Coast. 

San Diego Restaurant Week extended through Friday highlights restaurants using Brandt Beef during Restaurant Week.

Brandt Beef Offered at Zel's Del Mar
San Diego food writer Lynne Thrope gives a rave review of Brandt Beef menu items at Zel's Del Mar

Brandt Beef introduces new premium cut strip loins
MeatingPlace announces Brandt Beef's new Strip Loins in its daily NewsMakers

Raising the bar for gourmet beef, from farm to fork
The Daily Transcript features Eric Brandt on its front page 'Close-Up' article

Los Angeles holiday food gifts: Brandt Beef
Brandt Beef's brisket and rib roast featured in's holiday gift guide

Chef's Favorites: The Cap Steak & The Bavette Steak
Chef Tom McAliney claims there is a wealth of flavor outside the "middle" meat

San Diego Bay Wine & Food Festival Video
Eric Brandt speaks with a San Diego News Network reporter at the 2009 San Diego Bay Wine & Food Festival

‘Wine heretic’ lives for good food, drink
View the photo on the Union Tribune's 'Our Region' front page

Brandt Beef & Big Waves Tasting Class @ the San Diego Bay Wine & Food Festival
Read the article in 'Upcoming Events'

A positive restaurant review of Studio at Montage Laguna Beach mentioned the "wonderful flavor" of the grilled Brandt Beef.
Read the review in the Los Angeles Times.

Brandt Beef's sliders are highlighted on the lounge menu at Stingaree, one of the major players in the San Diego nightclub scene.
Read the article in the North County Times.

The New York Post reported on the best dining spots in Las Vegas, including Tender steakhouse at the Luxor for its carefully chosen cuts of Brandt Beef.
Read the article.

The lounge menu at Stingaree in San Diego, which includes gourmet Brandt Beef sliders on brioche, is featured in a San Diego Union-Tribune article on restaurants offering casual fare at downscaled prices.
Read the article.

A review of Seasonal Restaurant & Weinbar in New York highlighted the Zwiebelrostbraten dish, which is made with "an excellent cut of strip loin from the famous Brandt ranch in California."
Read the review from New York magazine.

A review of Restaurant Omakase in Riverside, Calif. highlighted the "exquisite Brandt Beef cheeks" on the five-course chef's choice menu.
Read the review from the San Gabriel Valley Tribune.

In a comparision of "East Coast" versus "West Coast" style burgers, the Brandt Beef burger at Four Burgers restaurant in Cambridge, Mass. ranked third on the "West Coast" runner's up list.
Read the article from the Boston Globe.

Brandt Beef is featured in an article on Loews Hotels' "Adopt-A-Farmer" program, which highlighted the "Farmers, Foragers and Fisherman" dinner at Mistral as a premier foodie event that supports local agriculture and independent purveyors.
Read the article from Lodging Hospitality.

Foodservice East featured a Q&A with Chef Tom McAliney as part of its "Secrets of Success" series.
Read the Q&A on the home page of Foodservice East's Web site.

The New York Daily News featured Tom McAliney's recipe for Brandt Beef Coffee & Black Pepper Glazed Flank Steak as a great entree for a "Slumdog Millionaire" themed Oscar party.
Read the article.

Salt Creek Grille in Dana Point, Calif. features Brandt Beef as its exclusive natural beef purveyor.
Read the article from the Orange County Register.

Executive Chef Gavin Kaysen of Cafe Boulud prepares a duo of Brandt Beef short ribs and hanger steak for Behind the Burner.
View the clip.

StarChefs highlighted Brandt Beef's commitment to local and sustainable agriculture during San Diego Restaurant Week 2009.
Read the article.

New York Magazine published its "Where to Eat 2009" issue and noted that guests can dine on steak Diane and steak Oscar, made with choice cuts of meat from the famous Brandt Farm in California, at the new Center Cut restaurant in the Empire Hotel.
Read the article.

Josh Ozersky profiled Brandt Beef’s zabuton steak, a large, sustainable rib steak that costs less than traditional cuts of steak. Eric Brandt also provides background on the zabuton steak.
Read the article from The-Feedbag.

Savor California profiled Brandt Beef and highlighted the company’s history, sustainable practices, Chef Tom McAliney’s professional background, and several media accolades.
Read the article

The Press-Enterprise reported that Brandt Beef showcased its products and explained sustainable eating at the Grand Tasting event during the San Diego Bay Wine and Food Festival.
Read the article.

The New York Post reported on the opening of Center Cut in the Empire Hotel, noting that one of the "must-have meals" is the steak Diane, a six-ounce Brandt Beef filet.”
Read the article.

Renowned restaurant critic Gael Greene visited the newly opened Center Cut at the Empire Hotel in New York City. Gael noted that “this is a place to luxuriate in Brandt Beef.”
Read the review from Gael Greene’s Web site,

Center Cut, a new steakhouse in New York City’s Empire Hotel, features sustainable and hormone-free Brandt Beef dishes on the menu.
Read the article from

Salt Creek Grille in Dana Point, Calif. unveils a new menu featuring a variety of Brandt Beef steaks.
Read the restaurant review from the OC Register.

The Brandt family hosted a Brandt Beef and wine pairing event to benefit Catholic Charities in Brawley, Calif.
Watch the video.

Food Correspondent Jennifer English prepared a dish of Brandt Beef bone-in chops and discussed Brandt’s sponsorship of the Bocuse d’Or USA competition.
Watch the news clip from KVOA-TV (scroll to "A showcase of tasty treats with our food contributor").

Chef Timothy Hollingsworth of The French Laundry won the Bocuse d’Or USA competition. His winning dish featured Brandt Beef tenderloin roasted in bacon with Brandt Beef cheeks and oxtail.
Read the article from

Chef Tom McAliney discusses Brandt's sustainable practices and the benefits of corn-feeding its animals.
Read the article from the San Diego Union-Tribune.

Brandt Beef is profiled as the official beef purveyor of Bocuse d'Or USA. Chef Tom McAliney mentioned that the semi-finalist chefs will prepare a dish using Brandt Beef's sustainable cuts for the U.S. competition.
Read the article from Foodservice East (see page 18).

Newsday highlighted restaurants that feature natural, responsibly raised food items including Kitchen A Bistro in Long Island, N.Y., whose eclectic menu features Brandt natural beef.
Read the article.

Chef Tom McAliney of Brandt Beef participates in the Taste of Slow Food San Diego event at Old Town State Park. A photo of Brandt's chuck wagon from the 2007 event is also featured.
Read the blog from Alice Q. Foodie.

Brandt Beef and its distribution partner Endicott Meats participate in the Samuel Waxman Cancer Research Foundation Fundraiser in Long Island, N.Y.
Read the article from the Boston Globe.

Brandt Beef’s hanger steak is highlighted in a New York Magazine article featuring protein suggestions to spice up boring summer barbeques.
Read the article

Boston Phoenix profiled Four Burgers, a new burger restaurant in Cambridge, Mass. for its menu that features a “Brandt beef patty that’s just outstanding, proving that corn-fed Holstein beef raised sustainably can deliver massive flavor impact.”
Read the article

California Farmer highlighted Brandt Beef’s receipt of the Master Chefs’ Institute Seal of Excellence and results of tests performed on Brandt Beef’s brisket, which outperformed competitive brands in the areas of taste, texture and tenderness.
Read the article

New York Magazine featured proteins sourced by some of New York City's top chefs, including Brandt Beef’s bone-on ribeye at Chef Michael Lomonaco's Porter House New York.
Read the article

Restaurant critic Naomi Wise named the grilled Brandt Beef tenderloin at Solare restaurant in Point Loma, Calif. a "pick hit" and noted that the steak had "flesh like buttah.”
Read the article from San Diego Reader.

Brandt Beef's USDA Dry-Aged Prime Porterhouse was voted "test kitchen favorite" and received a "highly recommended" rating by Cook's Illustrated.
Read the article

Eric Brandt discusses Brandt Beef's natural practices, environmental sustainability and source verification system at the 2007 International Restaurant and Foodservice Show of New York.
Watch the video from Running Restaurants (Sante magazine).

Eric Brandt discusses Brandt Beef’s source verification system and process of tracking its beef from farm to fork.
Read the article from the Press-Enterprise.

New York Magazine's "Best of New York 2008" issue named the Brandt Beef chop at Porter House New York as the best "off-the-bone rib chop" for the second consecutive year.
Read the article

The Press-Enterprise highlighted Brandt Beef’s no-animal-abuse policy and processes used to raise its animals naturally.
Read the article

The Brandt family shared details of its natural and sustainable operation with New York Restaurant Insider during a two-day tour of Brandt Beef's ranch, processing operation, and a sustainable tasting event at The Bridges Country Club.
Read the article

Tom McAliney participated in a roundtable discussion on the challenges and opportunities in sustainable food systems. Tom discussed Brandt Beef’s sustainable operation including: humane and natural raising
Read the article from Sustainability: The Journal of Record.

Chef Mark Tafoya of the Gilded Fork interviewed Eric Brandt and Tom McAliney at the 2007 International Restaurant & Foodservice Show of New York on Brandt Beef’s commitment to sustainability and farm-to-fork philosophy.
Listen to the podcast.

New York Magazine’s “Where to Eat 2008” issue featured top spots to eat in New York City which included Brandt Beef’s chile-rubbed prime rib eye at Michael Lomonoco’s Porter House New York restaurant as the “best boutique cut of beef in midtown.”
Read the article

San Diego Reader’s best tastes of the year list featured Brandt Beef’s prime flat-iron steak at Starlite Lounge as the “best affordable steak” for 2007.
Read the article

BRGR restaurant in New York has adopted Brandt Beef, one of the most innovative beef producers in the country, for its signature burger, raising “the caliber of its product.”
Read the article from New York Magazine's Grub Street.

Eric Brandt discusses the importance of timely tests in preventing and detecting E. coli contamination.
Read the article from Meatingplace.

Eric Brandt discusses Brandt Beef's growth in the niche natural beef market.
Read the feature article from Meat & Poultry.

Chef Tom McAliney discusses Brandt Beef's role in organizing a fundraiser to help an aspiring chef attend culinary school.
Read the article from the Calaveras Enterprise.

Athletes seeking a solid source of protein should look to Brandt Beef, who practices environmental sustainability and promotes menus using the whole animal.
Read the article from the Chicago Free Press.

Prime Blue Grille comes to the Miami food scene with a menu that features Brandt Beef - natural, antibiotic- and hormone-free, 100 percent source-verified, and authentically corn-fed beef.
Read the article from the Miami New Times.

The menu for Auction Napa Valley's five-course dinner includes Brandt Beef fillet and braised shortribs.
Read the article from the Napa Valley Register.

LA Splash Magazine lists Brandt Beef in its "Father's Day Gift Guide."
Read the article.

Eric Brandt discusses the role of technology in the meat processing plant and describes Brandt Beef's plant security and source verification program.
Read the article from Meat Processing (click on page 40).

4/1/2007's list of "America's 10 Best Steakhouses" features Grill 23 & Bar in Boston, Mass., which includes a variety of Brandt Beef steaks on its menu.
Read the article.

Brandt Beef's artisanal rib chop at Porter House New York is named "Best Newfangled Beef" in New York Magazine's Best of New York 2007 issue.
Read the article.

Eric and Mark Brandt discuss Brandt Beef's sustainable practices during the 2007 International Restaurant and Foodservice Show of New York.
Read the blog from Please Don't Pass The Nuts (Allergic Girl).

Brandt Beef is highlighted as one of Chef Gavin Kaysen's sponsors in his quest for the Bocuse d'Or world title.
Read the article from TIME magazine.

Restaurant critic Adam Platt notes that the most outstanding piece of beef he encountered at Porter House New York was the chile-rubbed rib eye, which comes from Brandt Beef in Southern California.
Read the restaurant review from New York Magazine.

Eric Brandt discusses Brandt Beef's natural practices and Global Track source verification system.
Read the article from The Gourmet Retailer.

Bill Brandt discusses the future of the cattle industry and highlights Brandt Beef's natural operation.
Read the article from Calf News.

Topics include - Steak and Beef - best beef - learn how to shop beef - cookng tips on how to steak - other beef topics