At Peekskill Brewery, Local Beef Raised Exclusively For the Restaurant


At Peekskill Brewery, things are coming full circle.

After brewmaster Jeff O’Neil brews the beer, farmers from Hillside Farm in Chester, N.Y. pick up the spent grain to feed their cows. But recently, the restaurant and the farm agreed that the farm’s Charolais Angus steers — fed on grass and the brewery’s grain — will be raised exclusively for the restaurant to use for beef on its menu.

“Using local and sustainable products has always been a mission of Peekskill Brewery, but we think is something really special,” says Kara Beradi, who owns the brewery with her husband, Keith, and his sister, Morgan.

Chef Sean Corcoran and his brother, sous chef Jim Corcoran, butchered the first steer and starting using the meat on the menu last week. Steaks sold out in one weekend. Still on the menu are sliders, a beef-and-garlic hot dog and, this weekend, a braised shank over housemade gnocchi and a crostini of cold roast beef with fennel slaw, which uses the roasted top round.

It will be a few months before the next steer is of the right weight, so stop by while this beef is still available!

The 411 on Peekskill Brewery: 55 Hudson Ave., Peekskill. 914-734-2337 .

PS: Look for our fall restaurant preview coming soon, where I’ll reveal more details on the Peekskill Brewery’s new space on Water Street!



About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply