CALIFORNIA BORN AND RAISED
FOR THREE GENERATIONS OUR PHILOSOPHY HAS BEEN:
ONE FAMILY, ONE RANCH, ONE BREED
FOR THREE GENERATIONS OUR PHILOSOPHY HAS BEEN: ONE FAMILY, ONE RANCH, ONE BREED
CALIFORNIA BORN AND RAISED
At Brandt Beef, we’ve been raising cattle for over three generations, and we’re proud to admit that not much has changed. Through our farm to fork operation, we’re able to control every step of the process, enabling us to consistently produce the highest quality, 100% source-verified, natural meat in the market because that’s what we want for our own family, and yours. AWARD-WINNING TASTE & TEXTURE Brandt Beef doesn’t just exceed the industry standards when it comes to taste and texture— we’re awarded for them. Our products underwent 120 independent tests, such as blind tasting alongside competitive brands, ultimately receiving the distinctive Seal of Excellence from the Master Chefs’ Institute. Today, we are one of only a few producers to achieve this level of recognition for our quality.
One World Beef 6363 Knott Avenue Buena Park, CA 90620 +1 855-551-2333 info@oneworldbeef.com
FOR THREE GENERATIONS OUR PHILOSOPHY HAS BEEN: ONE FAMILY, ONE RANCH, ONE BREED
CALIFORNIA BORN AND RAISED
At Brandt Beef, we’ve been raising cattle for over three generations, and we’re proud to admit that not much has changed. Through our farm to fork operation, we’re able to control every step of the process, enabling us to consistently produce the highest quality, 100% source-verified, natural meat in the market because that’s what we want for our own family, and yours. ONE FAMILY, ONE RANCH, ONE BREED
AWARD-WINNING TASTE & TEXTURE
We’re a family-owned and -operated ranch in Southern
Brandt Beef doesn’t just exceed the industry
California, and have been since 1945. And today, our
standards when it comes to taste and texture—
family continues to raise, feed, and focus on one breed of
we’re awarded for them. Our products underwent
animal, never outsourcing or contracting farmers beyond
120 independent tests, such as blind tasting
our property lines. This unparalleled commitment and
alongside competitive brands, ultimately
consistency in care, diet, and location ensures the same
receiving the distinctive Seal of Excellence from
delicious products year after year.
the Master Chefs’ Institute. Today, we are one of only a few producers to achieve this level of
THE TRUE NATURAL Since defying industry standards in 2004, we have chosen to raise our cattle in a dramatically different way—naturally. We continue to lead the industry today so we not only provide the best beef on the market, but we’re actively working to positively impact the future of ranching. That means feeding them a 100% vegetarian diet every day for 300 days and never any hormones or beta-agonists. We ensure all our products are free of antibiotics and as pure as possible because that’s what we want for our own family, and yours.
recognition for our quality. SUSTAINABILITY THAT MAKES AN IMPACT At Brandt Beef, sustainability isn’t just an idea—it’s a driving force in the way we operate our ranch and care for our planet. When it comes to our animals, we constantly monitor their welfare and feed quality, as well as promote the consumption of all cuts of meat to reduce waste. And when it comes to our land, we grow our own alfalfa, rotate our crops, and use natural pest control methods. The compost produced from our operations is utilized by local businesses in our community. It’s these daily acts of responsibility that ensure both our animals and our environment will be as healthy as possible for our generation—and for generations to come.
One World Beef 6363 Knott Avenue, Buena Park, CA 90620 +1 855-551-2333 info@oneworldbeef.com
James Beard Nominated Best Chef of California
FILET MIGNON WITH CHARRED SCALLION DEMI SAUCE Brandt Beef Recipe Collection
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FILET MIGNON
WITH CHARRED SCALLION DEMI SAUCE I NGREDIENTS: • 3 (8oz.) Brandt Beef Prime Filet Mignon • 3 (5g) pieces Ginger – peeled, sliced • 3 (5g) pieces Scallion • 3 Garlic cloves – peeled, crushed • 15g Vegetable oil • Kosher salt • Black peppercorn freshly milled
T E C H N I QUE :
EQ UIPMENT: • PolyScience Circulator • 11" ProBond Hestan Saute pan • Cryovac machine or food saver machine
• Submerge the bag into the water and cook for 30 minutes.
STEP 1
• Set up a water circulator at 135˚F. • Rub the filets with vegetable oil. • Season with salt and pepper. STEP 2
• Place each filet into a food safe cryovac bag with a piece of ginger, scallion and garlic on top of each. • Vacuum air from the bag and seal. STEP 3
STEP 4
• Drain the filet from the bag. • Reserve ginger, garlic and scallion. • Pat the filet dry with a paper towel.
Brandt Beef Recipe Collection Learn more about Brandt Beef and find new recipes:
oneworldmeatco.com
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STEP 5
• Heat saute pan with vegetable oil until smoking hot. • Place the filets in the pan, keeping them as far apart as possible. • Add garlic, ginger and scallion from the bag to the pan. • Sear for 1 minute. STEP 6
• Flip the filet and sear for 1 minute. STEP 7
• Remove filet and proceed to make the Charred scallion demi sauce. OR add the finished charred scallion demi sauce to the pan. STEP 8
• Place the filet back in the pan and quickly spoon the sauce over the beef a few times to fully glaze. • Slice the steak or serve it whole.
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