Beef Buying Guide                                                                          December, 2011 "How to Buy a Steak, from Esquire Magazine"

It doesn't get much simpler or more delicious than beef. But choosing which to cook is rife with questions. Here, we have the answers.  ...more

Hey Chef! Get with the Program                                                    October , 2011 "The Letter Every Chef Should Read"

I’ve known George Faison for 25 years or more; he was a co-founder of D’Artagnan and is now a co-owner of Debragga and Spitler, a New York meat wholesaler that’s been doing business since 1924, and a main supplier to many of the city’s best restaurants. This is a letter George sent late last week to a well-known chef, and one he’ll be sending to others. (It’s worth noting, if for no other reason than to answer the inevitable question, which I asked myself, that George doesn’t only sell naturally-raised meats – he sells industrially-produced stuff as well. But he’s on a campaign to persuade the chefs who insist that’s what they want to change their minds, and I know he’d like to supply only the right stuff.) I’ve changed nothing except misspellings.  ...more

MeatPacking District                                                                            April 28, 2011 "DeBragga & Spitler on Eater.com"

Click here to read the full article.

James Beard Foundation                                                                    April 25, 2011 "Butcher Block: Marc John Sarrazin Of DeBragga"

Marc John Sarrazin has been president of DeBragga, New York's Butcher(TM) since 1992. The company's highest quality meats have attracted four-star chefs and earned it the reputation as New York's finest butcher. Click here to read the full article.

iPhone App                                                                                            April 11, 2011 "Satisfies Cravings for Dry Aged Beef, Naturally Raised Meats"

DeBragga Creates First iPhone App to Guide Users to Restaurants and Markets App Promotes Product-conscious Restaurants and Producers .....more

Healthy Eating Strategies                                                                  March, 2011 "How Wonderful Meals Made Me Thinner"

A formerly overweight food writer tells how he lost 25 pounds through his own healthy eating strategies: by thinking more—not less—about what he was putting in his mouth and figuring out how to eat "wonderfully but not fat-fully  ...more

Le Paulée Returns to New York                                                     February , 2011 "Daniel Johnnes Presents La Paulée de New York"

La Paulée returns to New York on February 10th through the 12th. La Paulée will feature the cuisine of Daniel Boulud, Tom Colicchio, Daniel Humm and Michel Troisgros.  ...more

Is the Mangalitsa the Next ‘It’ Pig                                                 December 28, 2010 "Betting on the Next ‘It’ Pig"

ONCE upon a time, there were three little pigs — a Duroc hybrid, a Berkshire and an Ibérico — that merrily settled in the great American house of pork.  ...more

"Eat This Film"                                                                             November 23, 2010

Linklater and Schlosser Discuss Fast Food Nation.....more

NBC New York                                                                             November 22, 2010 "Backyard Travel: Meat in the Meatpacking District"

Look past the velvet ropes and the designer boutiques! There are still some meat processors in Manhattan's famous Meatpacking District. New York Nonstop travel contributor AnneLise Sorensen visits DeBragga for a behind-the-scenes tour.....more

Debragga introduces Sunburst Trout                                     June 10, 2010

Sunburst Trout Co. is an artisanal commercial trout farm located at the edge of the Pisgah National Forest, just below Cold Mountain.......more

Summer Screening & Discussion Series                                     June 10, 2010 at 92 Y Tribeca  "Eat This Film"

Author, Eric Schlosser, (Fast Food Nation) and Film Director, Rick Linklater, (Director of Fast Food Nation, The Film) and "Reverse Shot" founder and interviewer, Eric Hynes, filmed at Debragga yesterday for their new film......more

Wall Street Journal                                                                           May 27, 2010 "Foodies High on Hungarian Hog"

"Mmmm, lard. That was the focus of dozens of the city's top chefs and foodies at Prime Meats in Brooklyn the other night. The pitch: Mangalitsa, a Hungarian breed of curly-haired hog with an oh-so fatty taste". ....more

New Jersey Monthly                                                                          May 25, 2010 "Hanging Out to Dry"

"These short loins of beef are dry-aging at DeBragga & Spitler for the primo New York restaurant Picholine. A Texan turned Jerseyan, George Faison, is chief operating officer of DeBragga. Read on for a primer on dry-aging"... . ....more

Bloomberg                                                                                        March 3, 2010 "Prime Meats Battles Peter Luger, Minetta in NY Steakhouse Wars

"The year-old Prime Meats is a competitor not just to Luger, but to every steakhouse in Manhattan. And it’s found a niche with a German bent (soft, malty pretzels) and a bargain strip steak ($23).

The meat isn’t as charred as the $42 version at Minetta; it’s grilled not broiled -- and though it’s not as thick, the well-salted cut has that signature livery tang you want in dry- aged meat. Thank purveyor DeBragga & Spitler". ....more

February 27, 2010 Porchetta & DeBragga Deliver to 300 U S Marines in Afghanistan!

When Chef Sara Jenkins received an e mail from a marine stationed in Afghanistan saying that he was dreaming of one of her famous Porchetta sandwiches, she became determined to make this marine's dream come true  ...more

Time Out                                                                                            July 14, 2009 "Ossabaw Pig Legs ready for the eatin'!"

Guest blogger Liz Thorpe, author of the forthcoming book The Cheese Chronicles ...gives you, dear readers, her latest rumination for the Feed. Read on for delicious details on the Ossabaw pig, and where you can try it in NYC: ....more

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

Wall Stret Journal                                                                          October , 2008 "Beef Tasting Video"

Video of Beef Summit Tastings..  ...more