Brandt Beef received the Master Chefs’ Institute Seal of Excellence for its commitment to producing a superior culinary product. To date, Brandt Beef is the only beef producer to receive the Seal of Excellence. New York Magazine's names Brandt Beef’s chile-rubbed prime rib eye at Porter House New York restaurant as the "best boutique cut of beef" for the second consecutive year. San Diego Reader names Brandt Beef's prime flat iron steak at Starlite Lounge in Sandieo as "Best Affordable Steak". Cook' Illustrated gives Brandt Beef's Porterhouse steak a "highly recommended" ranking and names it, "Test Kitchen Favorite". 3/17/2009 Brandt Beef is featured in an article on Loews Hotels' "Adopt-A-Farmer" program, which highlighted the "Farmers, Foragers and Fisherman" dinner at Mistral as a premier foodie event that supports local agriculture and independent purveyors. Read the article from Lodging Hospitality. 3/10/2009 Foodservice East featured a Q&A with Chef Tom McAliney as part of its "Secrets of Success" series. Read the Q&A on the home page of Foodservice East's Web site. 2/20/2009 The New York Daily News featured Tom McAliney's recipe for Brandt Beef Coffee & Black Pepper Glazed Flank Steak as a great entree for a "Slumdog Millionaire" themed Oscar party. Read the article. 1/22/2009 Salt Creek Grille in Dana Point, Calif. features Brandt Beef as its exclusive natural beef purveyor. Read the article from the Orange County Register. 1/12/2009 Executive Chef Gavin Kaysen of Cafe Boulud prepares a duo of Brandt Beef short ribs and hanger steak for Behind the Burner. View the clip.