The company maintains a “farm-to-fork” philosophy, which involves raising its animals from birth humanely and naturally without the use of hormones and antibiotic free. Brandt Beef also provides education and recipes to chefs and consumers to promote the use of the entire animal.

“Our animals are source-verified from birth, which means that we know every detail about them until they reach the customer,” explains Eric Brandt, Managing Partner of Brandt Beef. “We feed them a vegetarian corn-based diet mixed with Imperial Valley alfalfa, which is grown right on our family farm managed by my brother Mark.”

This commitment to sustainability also includes being responsible stewards of the land. Brandt Beef uses crop rotation practices to maintain healthy soil on its farm and has created its own composting operation to reduce the use of synthetic fertilizers and pesticides. Brandt Beef also employs gravity flow irrigation to attract native birds that rid crops of pests. In a further sustainable step, ladybugs are released on Brandt’s fields to naturally combat aphids.

Many chefs praise Brandt Beef. Jay Murray, Executive Chef of Boston’s Grill 23, says, “I knew that if I could find a family beef business, raising all one breed with natural farming practices, I would give them all my business. Our customers are beef connoisseurs from all over the world, and Brandt Beef shines for us. It’s always rich, clean, smooth, and sweet.”

Brandt Beef Executive Chef Tom McAliney got an early start. At age 15, he worked under Chef Hans Benderr at Plumbush Restaurant in Cold Springs, New York. After two years of training, McAliney was accepted to the Culinary Institute of America in Hyde Park, New York. In addition to his coursework, McAliney began his Stage work at Restaurant Laurent in Manhattan as the first American applicant accepted to the four-star French Restaurant headed by Master Chef Laurent Losa.

After working in Hong Kong and France, he returned to New York to open and operate McHurley’s Restaurant in East Fishkill. It was here that he developed a passion for working with local farms, dairies and wineries to create contemporary menus with seasonal products. Other prestigious chef positions and many accolades followed, and in 2006 Tom’s enthusiasm for working with local growers and seasonal products led him to Brandt Beef. He currently works with chefs and consumers to educate them about the quality of Brandt’s products and the importance of natural and environmentally sustainable foods.

Eric Brandt sums up the mission of his family’s company: “When you realize you’ve done something good, you just become passionate about it. Our passion influences everything we do.”