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12/8/2008 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.
12/1/2008 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
11/14/2008 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.
11/9/2008 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.
