Page 5 - Monthly Archives: November 2019

Ever since Daniel Boulud stuffed a burger with truffles and fois gras, chefs have been racing invent their own iconic ground meat experience. But let’s be honest. Nobody really wants to eat a burger covered in gold leaf. When you want a burger, what you really want is high quality beef.

The proper equipment and ingredients are, naturally, key to this game. Niche purveyors like DeBragga specialize in well-marbled, hard-to-find Japanese wagyu beef.

For starters, the birds are different. In February of 2012, Mark Sarrazin, president of meat and poultry purveyors Debragga & Spitler Inc. -- which provides everyone from Daniel Boulud to David Chang to Ramirez of Llama Inn with products -- made the decision to stop selling cheaper (sometimes by half the price) commodity poultry, like Perdue, and ever since, sales have grown double digits.

A recent achievement is supplying a new restaurant in Shanghai, China, based entirely on Sher Wagyu, complete with a display fridge in the entrance foyer full of Sher branded cuts. The Shers operate by a philosophy of commitment, loyalty and communication in all customer relationships and say the best orders are not the first one but the second and repeats.

Eric Sarrazin landed a “cool job” with a digital ad agency right out of college. But for all the modern perks in the D.C. office – the beer fridge and the pool table – he still felt the call of the meat cutting business.

DeBragga isn’t the steak dealer where you get your basic gamy New York Strip. They’re the top dog of the organization. Formerly a supplier strictly for steak-houses, they now will send out the same meat you’d get from a 5-star restaurant right to your home. Just choose and be satisfied.

DeBragga’s is the meat purveyor to the stars, or at least the stars of the culinary world, supplying specialty breeds, dry aged meat and other rarities to many top restaurants in the Big Apple and beyond.

TX for Texas with dry aged Kansas City strip DeBragga steaks the Saturday night after Thanksgiving in Marfa when it was time to wind down from turkey.

The good folk at United States meat purveyor DeBragga & Spitler certainly know a thing or two about dry-ageing. Founded in the early 1920s, the company has used the technique for decades and is renowned for the quality of its dry-aged beef. “Very simply put, dry-ageing is an art,” says DeBragga & Spitler’s President Marc John Sarrazin.

Debragga

This New York City-based meat supplier comes with very high praise from Fabio Capparelli: "This is the only recommendation you will need," the executive chef of The Main in Norfolk, Va., promises. You'll could spend a pretty penny (or thousands of pennies) on Debragga's site, Capparelli warns. "But it's well worth it if you are a meat lover. All the top steakhouses in New York City use it," Capparelli says. debragga.com