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

Acclaimed natural beef producer to showcase its products at premier culinary and wine event


BRAWLEY, Calif. – June 6, 2007 – Brandt Beef – The True Natural, a family owned, premium natural beef producer, announced that it has been selected to exhibit at the 25th FOOD & WINE Classic in Aspen, Colo., June 15 to 17, 2007.

The three-day event, sponsored by FOOD & WINE magazine, is expected to attract more than 5,000 food and wine enthusiasts. The Classic offers food samplings, wine tastings, cooking demonstrations and panel discussions with celebrity chefs including Mario Batali, Bobby Flay, Steven Olson, Jacques Pépin, Andrea Immer Robinson, Joshua Wesson and Thomas Keller.

Brandt Beef will be exhibiting in FOOD & WINE’s Grand Tasting Pavilion in downtown Aspen. Five consumer Grand Tastings and two Private Trade Grand Tastings will be held during the event.
• Friday, June 15: Grand Tasting 11:30 a.m. – 1:00 p.m. and 4:30 p.m. – 6:15 p.m.
• Friday, June 15: Private Trade Grand Tasting 10:45 a.m. – 11:30 a.m.
• Saturday, June 16: Grand Tasting 11:30 a.m. – 1:00 p.m. and 4:30 p.m. – 6:15 p.m.
• Saturday, June 16: Private Trade Grand Tasting 3:45 p.m. – 4:30 p.m.
• Sunday, June 17: Grand Tasting 12:30 p.m. – 2:00 p.m.

Food and wine enthusiasts attending the Classic can also experience Brandt Beef at several restaurants throughout the Aspen area. Chefs currently using Brandt Beef in their restaurants include: Chef Ryan Hardy at The Little Nell, Chef Ryan Nelson at Pacifico, Chef Rob Mobilian at Pinons, Chef Chris Lanter at Cash, and Chef Adam Gordon at Maroon Creek.

Brandt Beef is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef on the market. Dozens of prominent chefs from New York City to San Diego have discovered and branded Brandt Beef on their menus. Jay Murray, Executive Chef at Grill 23 in Boston, which is considered one of the top steakhouses in America said, “Everything is special about Brandt Beef. The flavor is incredible, it’s clean, it’s sweet, it’s rich. It’s everything I want in a steak.”

Brandt Beef consistently receives favorable mentions from food writers and restaurant critics, and has been featured in several major media outlets including the New York Times, New York Magazine, Vogue, the San Diego Union-Tribune and more. Recently, Brandt Beef was named “Best Newfangled Beef” in New York Magazine’s Best of New York issue for 2007.

In addition to producing a product that is unparalleled in taste, tenderness and consistency, Brandt Beef is committed to using sustainable methods to preserve precious natural resources. “One of the major draws for us to the FOOD & WINE Classic is the launch of the ‘Grow for Good’ campaign which is dedicated to supporting local farms and sustainable agriculture practices. As part of our commitment to sustainability, we are actively working with chefs and consumers alike to educate them about our program which utilizes the whole animal and encouraging them to look beyond the basic cuts to the benefits of an environmentally sustainable menu,” said Eric Brandt, Managing Partner of Brandt Beef.

For more information on the FOOD & WINE Classic in Aspen, please visit http://www.foodandwine.com/ext/classic/home.html.

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 www.brandtbeef.pinnaclecart.com.