Page 2 - DeBragga News

DeBragga.com Features the Holiday Rib - Roast and Chop - for this Year’s Table

New York, NY – 11.16.2009 –DeBragga.com offers a fine selection of beef rib roasts and chops, as perfect for gift-giving as keeping for one’s own holiday table. To complement the cooking, DeBragga offers excellent pantry items such as sea salt and veal stock. All DeBragga orders are delivered next day, and all the meats are shipped fresh, so orders may be frozen without consequence to the meat. Gift orders may include gift messages to make each one personal. Shipping within 100 miles of New York City is only $9.99 per box. Limited quantities are available.

The selection of beef available as rib roasts or chops includes hand select Angus beef, aged both wet and dry, prime beef and naturally raised beef, also aged both wet and dry-aged. DeBragga’s American Wagyu beef ribs are dry-aged for 30 days and then sold as roasts and/or chops. Any of DeBragga’s beef rib roasts may be left

Sunburst Trout Co. is an artisanal commercial trout farm located at the edge of the Pisgah National Forest, just below Cold Mountain.

With No Japanese Wagyu In The Market, What Do Connoisseurs Choose?

When Chef Sara Jenkins received an e mail from a marine stationed in Afghanistan saying that he was dreaming of one of her famous Porchetta sandwiches, she became determined to make this marine's dream come true

Video of Beef Summit Tastings

May 10, 2009

December 16, 2009

George Faison, COO and Partner of DeBragga was quoted....
"...In fact, according to the American Meat Institute, there are 29 cuts of lean beef that have fewer calories and are leaner than the same size serving of salmon. (And, really, who wants to serve salmon at a barbecue?"

"These short loins of beef are dry-aging at DeBragga & Spitler for the primo New York restaurant Picholine. A Texan turned Jerseyan, George Faison, is chief operating officer of DeBragga. Read on for a primer on dry-aging".

"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"