Page 6 - DeBragga News

You have to know the right butcher to get your hands on some—and Ruth Reichl knows a great butcher. DeBragga.

Areddish-brown Hereford bull the size of a minivan ambles up to a fence as Jeff Rosenkrans stands on the other side. Rosenkrans reaches through the fence and pats the bull's head of curly white hair as if it were a house poodle. "See how these animals come up to you?" he says. "It's because they're treated well here."

Prized for its flavorful fat, dense, rich meat, and superb tenderness, the Gloucester Old Spot for this event is from DeBragga, New York’s Butcher®.

Meats sourced from legendary butcher DeBragga & Spitler, which supplies many of the very best restaurants, and a selection of cuts you won’t see at other Korean barbecue spots, such as 45-day dry-aged ribeye and hanger steak, along with the classics such as galbi, Korean-style marinated short ribs.

DeBragga Japanese Miyazaki A5 Wagyu beef was featured by Master Sushi Chef Hiroyuki Terada.

A big part of how good your steak is depends on your grill and your skill with a marinade; but before any of that happens, you need an ideal cut of beef.

It all starts with a good patty. A patty may just be a puck of ground beef, but it's also the building block of every great hamburger. You'll need a special kind of blend to do the job right: meat with a great beefy flavor that has enough fat to stay moist when it's blasted on the grill.

At the highest end of the U.S. meat industry is but a handful of true butchers.

Super steak chef, Laurent Tourondel, offers a favorite way to enjoy Wagyu beef in the summer heat:  Wagyu Steak with Pickled Jalapeno & Green Tomato Chimichurri.  The heat from summer’s fresh peppers and the acid from sweet green tomatoes make luxurious Wagyu beef the perfect foil.  "The combination of ingredients here offers relief from a steady diet of cold foods,” says Laurent.

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.