THE DRY-AGED BEEF RENAISSANCE

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…

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NATURALLY RAISED FILET MIGNON STEAKS

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!

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DRY AGED PRIME NEW YORK STRIP STEAKS

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!

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DRY AGED HAND SELECT RIBEYE STEAKS

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

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THE BURGER PATTY TO COOK THIS SUMMER

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.

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Debragga TV - Videos about Meat

NOW YOU CAN BUY THE SAME MEATS SERVED AT 3 & 4 STAR NEW YORK TIMES RESTAURANTS LIKE...