July 21, 2010
With No Japanese Wagyu In The Market, What Do Connoisseurs Choose?
New York, NY – July 21, 2010 - The recent outbreak of foot-in-mouth disease among Japan’s prized Wagyu cattle, known worldwide as the original source of Wagyu, also called Kobe beef, has removed Japanese Wagyu from the American market. Without the ultra-marbled Japanese product to choose, Wagyu beef lovers have had to turn to other sources to enjoy Wagyu, and have discovered in the process several Wagyu beef producers that are providing top quality Wagyu beef at less expensive prices. DeBragga and Spitler, parent company of DeBragga.com, New York’s Butcher, the on-line source for consumers to buy Wagyu beef, has scoured the globe to work with the finest Wagyu beef producers available, at the right super-premium quality level and at prices people can afford.
The owners of DeBragga, Marc Sarrazin and George Faison, found long ago that Australian and American Wagyu producers offer a variety of marbled Wagyu beef cuts, with similar grading and quality to the Japanese producers. The Australian Wagyu DeBragga chooses to sell is Sher Wagyu, raised by Nick and Vicki Sher, whose Wagyu beef is famous for its consistent rich flavor and melting texture. The Sher cattle are all naturally raised, free of added hormones and antibiotics, and fed a clean diet of grains and grasses. The muscles of the Sher Wagyu Kobe cattle are smaller than Japanese Wagyu, but size has no impact on flavor or texture. DeBragga sells Sher Australian Wagyu Strip Steaks, two 12-oz steaks for $109.95, and the whole tenderloin Sher Australian Wagyu beef, 3.5 pounds for $299.95.
The American Wagyu beef sold at DeBragga.com comes from Imperial Wagyu Beef of Nebraska. Imperial Wagyu Beef is a group of America’s finest Wagyu beef producers. They promote a cross breed of Wagyu and Angus, which results in an intensely marbled steak experience. This may be the best choice for those who value pronounced beef flavor and rich marbling. Their breeding and calving operations are regionally located throughout the United States. When the calves reach about 12 months they are transferred to Imperial’s farms throughout Iowa and Nebraska, where they are fed a special, all natural diet for over 400 days. When the meat is processed, USDA grades the beef, always far superior to US Prime, and then Imperial Wagyu grades it again according to the Japanese standards for marbling content and consistency. DeBragga offers a variety of Imperial Wagyu beef cuts, including the ‘classic’ strip, the signature strip, a Frenched dry-aged Wagyu rib chop, brisket, chuck and flatiron for braising, Dry Aged Wagyu beef four- and seven-rib roasts, and ground Wagyu beef for the best sliders ever.
DeBragga and Spitler, owned by Marc Sarrazin and George Faison, and located at 826-D Washington Street, New York, NY, (212) 924-1311, has been known as New York’s Butcher® for almost a century. DeBragga dry ages and custom cuts the finest, mostly naturally raised meats for New York's most discriminating chefs, including Daniel, Gotham Bar & Grill, Craft, Colicchio & Sons Tap Room, Picholine, Corton, Patroon, Le Cirque, and Porterhouse. DeBragga, New York’s Butcher and fine meats specialists to generations of legendary chefs. Retail is at DeBragga.com