How Brandt Family Farms' Beef Defines Excellence at Pig in a Pickle BBQ
In the intricate symphony of authentic barbecue, the star performer isn't the smoke or the sauce—it's the meat itself. Exploring how Pig in a Pickle BBQ's partnership with Brandt Family Farms represents more than just sourcing- it's a shared philosophy & commitment to sustainable ranching, premium quality, and the kind of integrity that transforms every bite into something extraordinary.
The Heart of Great BBQ: Why Beef Quality Matters More Than You Think
At Pig in a Pickle BBQ, brisket is the cornerstone of their culinary philosophy. The restaurant's acclaimed brisket is trimmed in-house to a precise ¼-inch fat cap, dry rubbed, and slow smoked at low temperatures for an average of 14 hours. Which all starts with the source on the rolling hills of Southern California at Brandt Family Farms.
Brandt Family Farms logo
Meet Brandt Family Farms: Three Generations of Sustainable Excellence
The story of Brandt Family Farms reads like the American Dream with a modern comprehensive stewardship twist. Founded when the family patriarch lost their Iowa farm during the Great Depression and headed west to California with nothing more than "a couple of apples and a rooster," the Brandt family has been farming in the Imperial Valley since the 1940s.
Today, Brandt Family Farms operates as a family-owned and operated ranch in Southern California, where they've been raising cattle since 1945. The family continues to raise, feed, and focus on one single breed—the Holstein—never outsourcing or contracting farmers beyond their property lines.
Sustainable Practices That Make a Difference
What sets Brandt Family Farms apart isn't just their decades of experience—it's their pioneering approach to the entire holistic methodology of ranching that benefits both the environment and the quality of their beef.
photo by Brandt Family Farms
For example, they release ladybugs on their fields to naturally combat aphids, producing compost from their cattle to enrich the land in lieu of synthetic fertilizers and pesticides, and employing irrigation methods that attract native birds to eliminate unwanted insects.
The Brandt operation composts its own manure year-round, with pens routinely cleaned and manure hauled to an adjacent lot where it's spread into windrows and heated by the California sun above 131 degrees for 60 to 90 days. Last year the operation produced about 60,000 tons of compost, with 10 tons being applied to each acre of farmland.
Talk about its own perfect ecosystem!
Brandt Family Farms is the The True Definition of “Natural” Beef
The phrase "natural beef" gets thrown around frequently, but Brandt Family Farms defines what this truly means. They feed their cattle a 100% vegetarian diet of alfalfa grown on their land and never use any hormones or beta-agonists. They ensure all their products are free of antibiotics and as pure as possible because that's what they want for their own family, just as Pig in a Pickle wants for theirs.
It’s sustainability taken just a step further.
Their cattle's feed is grown on 600 acres of land adjacent to where they are raised, and the cattle are processed just 14 miles down the road. These practices not only reduce Brandt Beef's carbon footprint but also reduce stress on the cattle, who ride in a truck for mere minutes rather than hours.
These efforts earned Brandt Beef the CARE Certification from Where Food Comes From®, which recognizes recipients based on three pillars: animal husbandry, environmental stewardship, and people & community.
Brandt Family Farms and Pig in a Pickle take it a step further
The beautiful partnership of Brandt Family Farms and Pig in a Pickle works so well because they have the exact same philosophy: Nothing goes to waste.
Pig in a Pickle platter of hot links, brisket, chicken. 3 sides of chili, Ranch style beans, collard greens and cornbread & bread and butter pickles.
Pig in a Pickle fries their potato chips (that sell out each day) from the tallow they render from the trim of the brisket. If there is an excess of tallow, Pig in a Pickle sells it by the jar. Also, during this process, pieces of the brisket get burnt so they are trimmed and rendered, so they started working the excess it into hot links and then, the hotdog was created.
Some pieces aren’t aesthetically pleasing although still maintain that Brandt Family Farm standard so those are set aside. Cooked trimmings become chili and hot links. So, if you are ever wondering why the chili is sometimes out of stock, that is because there was not a lot of trim, and the chili was only made in a small batch.
The Brandt Family/Pig in a Pickle Line Up
Signature Brisket: The star of the show, where Brandt Family Beef is trimmed in-house to ¼-inch fat cap, smoked at low temperatures for about 14 hours, and cut to order. Customers can choose between the leaner "flat cut" or the more marbled "point" depending on their preference.
House-Made Hot Links: Each Hot Link is approximately ⅓ pound and smoked at low temperatures for 3 hours. They make their Hot Links using 60% Myers Duroc pork and 40% Brandt beef trim from their brisket, using all natural casings and no preservatives.
Award-Winning Chili: Their chili is made with Brandt Beef brisket trim and house-made Hot Links, red peppers, onions, their own spice blend, and a small amount of their savory Ranch Style Beans. It's topped with shredded white cheddar, chopped onions, and house-made pickled serrano chiles.
All-Beef Hot Dogs: Their house-made all-beef hot dogs are crafted with all-natural ingredients and no added nitrates, except celery salt as a preservative served on house-made milk buns.
The Taste of Integrity: Why This Partnership Matters
The relationship between Pig in a Pickle and Brandt Family Farms represents more than a simple supplier arrangement—it's a meeting of minds between two family operations that share identical values about doing things the right way and never cutting a single corner.
As Eric Brandt from the family farm explains, "The consistency of our cattle is what makes our meat perform. We've got the right beef and the artisanal practices, but the consistency factor is where we shine".
This consistency translates directly to every plate at Pig in a Pickle, where diners experience the difference that comes from beef raised with care, fed properly, and processed with respect for both the animal and the environment.
Beyond the Plate: A Philosophy That Permeates Every Decision
Just as they source their stone-ground cornmeal from Logan TurnPike Mill and their heirloom pinquito beans from L.A. Hearne Company, amongst other menu items (stay tuned!) their choice to work with Brandt Family Farms represents a fundamental belief that exceptional food requires exceptional ingredients from exceptional people.
When you order brisket at Pig in a Pickle, you're experiencing the culmination of three generations of sustainable ranching, hormone-free raising practices, and the kind of approach that treats each animal with respect and care.
Whether you choose the lean "flat cut" or the more marbled "point," whether you're enjoying their signature chili or savoring their house-made hot links, every bite tells the story of two-family businesses committed to excellence above all else.
Next time you visit Pig in a Pickle BBQ at their Corte Madera or Emeryville locations, take a moment to appreciate that what you're tasting isn't just outstanding barbecue—it's the product of a partnership built on shared values, sustainable practices, and an uncompromising commitment to doing things the right way.
Because at the end of the day, great BBQ isn't just about the smoke and the sauce. It's about integrity, sustainability, and the kind of beef that can only come from ranchers who care as much about their craft as the pitmasters who transform it into something truly special.
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Want to taste the difference that Brandt Family Farms beef makes? Visit Pig in a Pickle BBQ at their Corte Madera or Emeryville locations or contact them for catering your next event.
Written by KP @KPCopy