I met Eric Brandt at the spring 2008 New England Food Service and Lodging Expo in Boston where they were serving their skirt steaks and talking beef with cooking professionals and restaurant owners from New York and New England. Eric is a very personable fellow with a great product. They were serving up their True Natural skirt steaks to the approval of the throngs. Admittedly, skirt steak is not my favorite – I find it tough and lacking in flavor. My taste buds were delighted that day; my sample was incredibly juicy, tender to the bite, with a hint of velvety fat that finished with a nice tang. I felt guilty after my second trip to their sample cutting board.