Q13 Fox News Notes                                                                       June 23, 2009 "What's Good For You Is Bad and Whats Bad For You Is Good? Ok Got It!"

George Faison, COO and Partner of DeBragga was quoted....

“Some beef fat is monounsaturated, which is the kind of fat that is good for you and actually helps lower LDL, or bad cholesterol, like the kind found in olive oil and avocado,” ....more

Elle Magazine                                                                                   June 22, 2009 "12 Guilty Pleasures That Are Actually Good for You..."

George Faison, COO and Partner of DeBragga was quoted....

"...In fact, according to the American Meat Institute, there are 29 cuts of lean beef that have fewer calories and are leaner than the same size serving of salmon. (And, really, who wants to serve salmon at a barbecue?" ....more

Restaurant News                                                                             May 9, 2009 "Table Hopping with Rosie"

This week Rosie tells us about DeBragga and Spitler meats....

"DeBragga and Spitler, a top-quality meat purveyor specializing in certified Angus beef, recently came to our attention when we tried their steak at Docs of Sparta and proclaimed it to be one of the most flavorful and tender pieces of meat we have experienced in a long time"........more

egullet society blog                                                                         March 4, 2009 "Last night I went to a tasting that DeBragga put on for its major clients.... "

"...It was a big meal, hosted by Waldy Malouf at Beacon (Beacon uses Niman Ranch beef purchased through DeBragga), and we got to taste ridiculously large portions of three exceptional, naturally raised products that DeBragga is evangelizing about. .....When you see the prices of some of this stuff there's definitely a sticker-shock reaction, but when you hear all that goes into this kind of production you start wondering how any of these people even stay in business. It is, simply, more expensive to produce super-premium, natural products than it is to produce industrial, mediocre ones. Much more expensive. ...more

Food Arts Magazine                                                                   September, 2008 "Beef à la Mode"

"....Since colonial times, a beefsteak's origins, quality, and flavor could make or break a tavern's reputation. As tastes and fashions change, the same holds true across today's chef-stampeded steakhouse scene.  ...more