BRAWLEY, CA--(Marketwire - May 12, 2008) - Brandt Beef - The True Natural, a single family
owned, premium natural beef producer that is dedicated to sustainable
practices, received a "highly recommended" ranking and was named "test
kitchen favorite" in a blind taste test by Cook's Illustrated.
The May/June 2008 issue of Cook's Illustrated, which caters to chefs and
aspiring chefs interested in understanding techniques of good cooking,
features the results of a blind taste test in which representatives of the
magazine's tasting lab compared several brands of mail-order porterhouse
steaks. The article, entitled "Mail-Order Porterhouse Steaks: Prime or
Just Pricey?" reported that the "highest marks went to test kitchen
favorite Brandt Beef USDA Dry-Aged Prime Porterhouse (nearly $50 per
pound), a bargain compared to the priciest sample in the lineup, Lobel's
Dry-Aged American Wagyu Porterhouse Steak (nearly $129 per pound)." Brandt
Beef was the only steak to be ranked in the "highly recommended" category.
An electronic version of the article can be found at
http://www.cooksillustrated.com/tasting.asp?tastingid=636.
The brands which Brandt Beef outranked in the taste test include: Lobel's
dry-aged American Wagyu porterhouse; Lobel's natural prime dry-aged
porterhouse; Allen Brothers dry-aged prime porterhouse; Peter Luger USDA
prime dry-aged porterhouse; and an unnamed supermarket choice porterhouse.
"We are extremely honored to have our product recommended by Cook's
Illustrated over several other well-known brands," said Eric Brandt,
managing partner of Brandt Beef. "This accolade reaffirms our commitment
to excellence and dedication to producing natural products that are
unparalleled in taste, tenderness and consistency."
"In addition to producing the highest quality natural beef, we maintain a
'farm-to-fork' philosophy which involves raising our animals humanely and
naturally without hormones and antibiotics," added Tom McAliney, executive
chef of Brandt Beef. "We also actively work to provide education and
recipes to chefs and consumers to promote the use of the entire animal."
"Chefs throughout the country have long touted the superior taste and
performance of Brandt's natural beef products," said Bruce Rodman,
president, Cambridge Packing Company, and master distributor of Brandt Beef
to the East Coast. "By corn-feeding its animals for more than a year
without the use of hormones or antibiotics, the quality of Brandt Beef is
unsurpassed and its choice grade products outperform many of its
competitors' prime products."
"Having recognized the superiority of Brandt Beef, many chefs have chosen
to incorporate Brandt's choice cuts, as well as sustainable cuts, onto
their menus," said Mick Hamilton, owner, Hamilton Meats, and master
distributor of Brandt Beef to the Southwest. "At a time when prices
continue to increase in the prime market, chefs who have selected Brandt's
choice and sustainable cuts have been able to increase profit margins and
lower food costs."
Brandt products are also available for purchase via the following:
For Businesses
-- Distribution to the East Coast (New England and New York) - Cambridge
Packing Company (master distributor). Sub-distributors include:
-- Creative Wholesale Meats - southern Connecticut
-- Endicott Meats - metro New York
-- Pat LaFrieda Wholesale Meat Purveyors - metro New York
-- Main Street Meats - Long Island, N.Y.
-- Ashley Foods - Philadelphia
-- Maryland Quality Meats - Baltimore/Washington, D.C.
-- Grand Western Brands - Florida
-- Distribution to the Southwest - Hamilton Meats
-- Distribution to the Pacific Northwest - Lakeway Commodities
-- Distribution to Los Angeles, Las Vegas, Aspen, Colo. and Hawaii - K&M
Meats
For Consumers
-- Online at www.brandtbeef.com
Cook's Illustrated is a national magazine with issues published every other
month. The magazine is written for cooks and aspiring cooks interested in
understanding the techniques and principles of good home cooking, and
features information on how to prepare great tasting meals in minutes, the
science of cooking, step-by-step illustrations, instruction on recipes,
kitchen tests of cookware, tastings of food and in-depth recipe technique
articles. The magazine's circulation is approximately 900,000.
About Brandt Beef
Brandt Beef - The True Natural, is a single family owned premium natural
beef producer for the up-scale restaurant and retail markets. The Brandt
family is dedicated to sustainable practices and is passionate about
producing the most consistent, highest quality, 100 percent source verified
natural beef on 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. Brandt Beef
received the Master Chefs' Institute Seal of Excellence for its achievement
in obtaining the Master Chefs' Institute standard of quality. To obtain
more information, get recipe ideas from Chef Tom McAliney or purchase
various cuts of Brandt's premium natural beef, please visit
www.brandtbeef.com.
Contact Information: Media Contacts:
Sara DeNio
Dresner Corporate Services
312-780-7223
sdenio@dresnerco.com
David Gutierrez
Dresner Corporate Services
312-780-7204
dgutierrez@dresnerco.com