Monthly Archives: November 2019

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

New York, NY – 1.22.09 – Luxurious meats are on the menu this Valentine’s Day, thanks to the fine quality meat and poultry products available at DeBragga.com.  Enjoy your Valentine’s Day celebration at home, and prepare exactly the kind of decadent evening you wish, without scrimping or cutting corners.

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.

New York, NY – 3.30.09 – Spring has sprung, and the long winter has given way to the renewal we wait for each year: fresh, new foods that are at their best now!  Among them is the finest of lambs from our own Rocky Mountains, available at DeBragga.com

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"

May 25, 2009

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,”

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.

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.

"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"