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Brandt Beef: A Family Affair


The family that eats together stays together. What about the family that farms together? The Brandt family has been in the livestock and farming business since the early 1900s. Going against the industry standard and raising its animals naturally, Brandt Beef feeds its animals a vegetarian, corn-based diet for more than 365 days without hormones or the use of antibiotics. The cattle operation in Brawley is managed by patriarch William Brandt, owner and founder of Brandt Cattle Company and a pioneer in the natural beef industry. Son Mark heads up the family’s vertically-integrated farming operation, raising the alfalfa that’s mixed with the corn to create a natural diet. Mark’s brother Eric, an Olivenhain resident, is managing partner of Brandt Beef. He oversees the processing operation with a hands-on approach, inspecting each animal and hand-tagging the beef for specific customers. But it doesn’t end there — the Brandt family has also developed an on-site sustainable composting operation, which is managed by a third brother, Ryan. This innovative operation has nearly eliminated the use of synthetic fertilizers and pesticides. Locally, Brandt Beef is on the menu at Argyle Steakhouse, The Marine Room, Addison, and Pamplemousse Grille, to name but a few. (www.brandtbeef.com)   JANE SHIOMI


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