Brandt Beef to Exhibit at the Fancy Food Show

Acclaimed natural beef producer to showcase its products and sustainable cuts at specialty food show

BRAWLEY, Calif. – Brandt Beef – The True Natural, a family owned, premium natural beef producer, will be exhibiting at the 33rd Winter Fancy Food Show at the San Diego Convention Center in San Diego, Calif., January 13 – 15, 2008. Executive Chef Tom McAliney will prepare several dishes at Booth #5248 which will feature Brandt’s sustainable cuts of beef including, dry-rubbed barbeque brisket, carne asada, and top sirloin chimichurri.

The Winter Fancy Food Show, hosted by the National Association for the Specialty Food Trade (NASFT), is expected to attract thousands of individuals from specialty food, wine, gift, department stores, supermarkets, restaurants, mail-order and other specialty food-related businesses. The three-day event offers more than 100,000 specialty foods to sample, as well as on-site workshops and special events.

“Brandt Beef is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef on the market. In addition to producing a product that is unparalleled in taste and tenderness, we are committed to environmentally sustainable methods to preserve natural resources and promote the use of the entire animal,” said Eric Brandt, managing partner of Brandt Beef.

“As part of our commitment to sustainability, we actively work with restaurateurs, retailers and consumers to educate them about the benefits of utilizing the whole animal. We encourage individuals to look beyond the basic cuts to the benefits of an environmentally sustainable program,” added Chef Tom McAliney.

Brandt Beef’s commitment to excellence through sustainability is reinforced by favorable mentions the company consistently receives from food writers and restaurant critics at publications including New York Magazine, New York Times, San Diego Reader, San Diego Union-Tribune, Vogue and more. Brandt Beef’s most recent accolades include:

• Brandt Beef’s prime flat iron steak at Starlite Lounge in San Diego was named “best affordable steak” by San Diego Reader.

• Brandt Beef’s chile-rubbed prime rib eye at Porter House New York restaurant has been named the “best boutique cut of beef in midtown” for the second consecutive year by New York Magazine.

Specialty food enthusiasts attending the Fancy Food Show can also experience Brandt Beef at several restaurants throughout the San Diego area including: Anthology Restaurant, Bar West, El Bizcocho at the Rancho Bernardo Inn, Starlite Lounge, Stingaree, The Linkery, Argyle Steakhouse at the Four Seasons Resort Aviara, Chive, Laurel Restaurant & Bar, Pamplemousse Grille, The Bridges at Rancho Santa Fe, Whisknladle, Addison at The Grand Del Mar, and Currant. Product is also available at Harvest Ranch and Jonathan’s Markets.

Brandt Beef will also be at the Pacific Beach Farmer’s Market on Saturdays from 9 a.m. until 12 p.m., and plans to expand to farmer’s markets in Coronado, Hillcrest and Del Mar by April.

For more information on the Winter Fancy Food Show or NASFT, please visit

About Brandt Beef
Brandt Beef – The True Natural, is a family owned premium natural beef producer for the up-scale restaurant and retail markets. The Brandt family is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef in the market. Through cattle selection, natural feeding practices and humane treatment of animals, Brandt Beef produces a product that is unparalleled in taste, tenderness and consistency. Recently, Brandt Beef received the Master Chefs’ Institute Seal of Excellence for its achievement in obtaining the Master Chef’s Institute standard of quality. More information is available at