"We are thrilled that so many restaurants will showcase our sustainablebeef cuts during San Diego Restaurant Week," said Eric Brandt, ManagingPartner of Brandt Beef. "As a local, single family owned producer, we areextremely proud to partner with restaurants that embrace our samesustainable eating philosophy, which involves raising our animals naturallyand humanely, and exploring the tremendous flavor that exists beyond thefamiliar cuts. We hope that all San Diegans enjoy the wonderful BrandtBeef dishes that will be created by our chef partners supporting localagriculture."

The fabulous restaurants that support local agriculture and will featureBrandt Beef on their prix fixe menus include:

-- Mistral at Loews Coronado Bay Resort -- Executive Chef Timothy Ralphs will prepare Brandt Beef Pot-Au-Feu Beef Cheeks with Root Vegetables-- Stingaree -- Executive Chef Antonio Friscia will prepare "Steak Frites" featuring Brandt Beef Prime Bavette with Truffle-Parm Fries and Peppercorn Demi-Glace-- Laurel Restaurant & Bar -- Executive Chef Joe Magnanelli will prepare "Brandt Beef 2 Ways" featuring Brandt Beef Bistro Filet and Red Wine Braised Short Rib with Hen of the Woods Ragout Haricot Vert, Potato and Parsnip Puree and Truffle Butter-- Twenty/20 Grill & Wine Bar at Sheraton Carlsbad Resort & Spa -- Chef Reed Anderson will prepare Brandt Beef Braised Boneless Short Rib with Whipped Golden Potatoes, Black Truffle Mousse, Champagne Beignets, Baby Leeks and Demi Glace.-- Bertrand at Mister A's -- Chef de Cuisine Stéphane Voitzwinkler will prepare Grilled Brandt Beef Prime Rib Eye "Cap" Sauce Bearnaise and Pommes Anna with Fresh Thyme

Echoing the passion of San Diego's finest chefs who are committed to localand sustainable agriculture, Timothy Ralphs, Executive Chef of theillustrious Loews Hotel in Coronado, states, "Our commitment at Loews toadopting local farmers stems from our philosophy of supporting those who weknow are considerate of the environment, quality and sustainability. Forthis reason, we are proud to showcase Brandt Beef on our menu at ourorganic restaurant, Mistral. Besides, why would I want to truck meat inall the way from the Midwest, when I can get the best right here in my ownbackyard."

Celebrating its fifth year, Restaurant Week is a spectacular exhibition ofSan Diego's finest culinary talents. The event will be held Sunday,January 11 - Friday, January 16, 2009 and provides local food aficionadosand visitors an opportunity to enjoy special fixed-price dinner menus frommore than 150 participating restaurants.

Organized by the California Restaurant Association in partnership with theSan Diego Convention and Visitors Bureau and San Diego Magazine, RestaurantWeek was created to spotlight the city as a premiere dining destination.Throughout the week, restaurants will offer prix fixe, three-course dinnermenus for $20, $30 or $40 per person that will feature a variety ofexciting, local flavors.

No passes, tickets or coupons are required to partake in Restaurant Week.Diners can simply visit their favorite participating restaurants throughoutthe week to enjoy the special prix fixe dinner menus. Advance reservationsare not required, but are strongly recommended and can be made by callingthe restaurants directly. A complete list of participating restaurants isavailable on San Diego Restaurant Week's Web site atwww.sandiegorestaurantweek.com.

Brandt Beef is featured on the menus of some of the nation's finestrestaurants and consistently receives accolades from top chefs andpublications including San Diego Magazine, San Diego Reader, San DiegoUnion-Tribune, Press-Enterprise, OC Register, Imperial Valley Press, Food &Wine with Chef Jamie Gwen, Los Angeles Times, Vogue, Cook's Illustrated andNew York Magazine.

About Brandt Beef

Brandt Beef - The True Natural, is a single family owned premium naturalbeef producer for the up-scale restaurant and retail markets. The Brandtfamily is dedicated to sustainable practices and is passionate aboutproducing the most consistent, highest quality, 100 percent source verifiednatural beef on the market. Through cattle selection, natural feedingpractices and humane treatment of animals, Brandt Beef produces a productthat is unparalleled in taste, tenderness and consistency. Brandt Beefreceived the Master Chefs' Institute Seal of Excellence for its commitmentto produce a superior natural beef product. For more information on BrandtBeef, please visit www.brandtbeef.com.

Media Contacts:Sara DeNioDresner Corporate Services312-780-7223sdenio@dresnerco.comJoshua TausteinDresner Corporate Services312-780-7219jtaustein@dresnerco.com