DeBragga has been sourcing the finest quality meats from around the world and selling them to top U.S. chefs for almost a century. Click here to see what makes us unique, and to learn why we are the best choice for all your meats and poultry.

There’s a craft to aging beef, a skill and a style. Fortunately, I knew just the guys to explain it to me. George Faison and Marc Sarrazin are adventurers in dry-aging. They are the owners of DeBragga & Spitler, a company that’s been hanging–and aging–beef for 90 years…

The Tenderloin, where the filet mignon or filet steaks are cut from, is the most tender muscle of all. Prized for this reason above all, our filet steaks offer a delicious beef taste experience. If tender is your wish, you will love this cut!

Dry Aged Prime New York Strips are extraordinary. Also known as sirloin strips or simply ‘strip’ steaks, there’s a reason we call them “New York” Strip; they are the best cut of beef on the entire animal!

Hand selected and dry aged to perfection, this ribeye’s exquisite marbling and extensive dry aging is what provides that rich, flavorful beef experience.

This ground beef comes from grass-fed cows in upstate New York. It has the pleasingly funky, almost sweet, miso-like presence that’s usually found in pricier aged meats.