After Fukushima, many countries banned the import of Japanese beef. Now that the ban has been lifted, Scott Haas explores the wonders of wagyu and the best spots in Tokyo to partake in a steak.  ...more

The owners of DeBragga and Spitler are on a far-reaching mission:  ...more

After an absence of nearly three years, wagyu is being allowed back into the United States from Japan..  ...more

Rosie has the latest news on NJ restaurant openings and closings.  ...more

The New Jersey Winter Wine Festival will be held at the Hilton Short Hills, 41 John F Kennedy Parkway, Short Hills. 7 to 10 PM; $79; week before show $89. For tickets, visit www.newjerseywinefestivals.com or call 866-811-4111.  ...more

This week Rosie tells us about David Burke Fromagerie in Rumson, Sigiri in Edison, Toscania Trattoria in Little Falls, and much more news about NJ restaurants.  ...more

The James Beard Foundation today released the list of semi-finalists for this year's awards for chefs and restaurants. Three New Jersey restaurants are among the nominees. All three were named to NJM's list of Top 25 restaurants in the state last August...  ...more

Liberty House Executive Chef, Ken Trickilo, cooks up a three course meal for a special night featuring the highest quality meats from famous meat purveyor, Debragga and Spitler.  ...more

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."  ...more

Rosie has the latest news on where NJ chefs are manning the stoves.  ...more

Chef Adam Weiss of Esty Street in Park Ridge defeated chef.Ninamarie Bojekian of Ooh La La Catering in Franklin Lakes to win the Ultimate Chef Bergen County competition at Chef Central, Paramus, on February 16. The secret ingredient was tea.  ...more

It doesn't get much simpler or more delicious than beef. But choosing which to cook is rife with questions. Here, we have the answers.  ...more

I’ve known George Faison for 25 years or more; he was a co-founder of D’Artagnan and is now a co-owner of Debragga and Spitler, a New York meat wholesaler that’s been doing business since 1924, and a main supplier to many of the city’s best restaurants. This is a letter George sent late last week to a well-known chef, and one he’ll be sending to others. (It’s worth noting, if for no other reason than to answer the inevitable question, which I asked myself, that George doesn’t only sell naturally-raised meats – he sells industrially-produced stuff as well. But he’s on a campaign to persuade the chefs who insist that’s what they want to change their minds, and I know he’d like to supply only the right stuff.) I’ve changed nothing except misspellings.  ...more

Click here to read the full article.

Marc John Sarrazin has been president of DeBragga, New York's Butcher(TM) since 1992. The company's highest quality meats have attracted four-star chefs and earned it the reputation as New York's finest butcher. Click here to read the full article.

DeBragga Creates First iPhone App to Guide Users to Restaurants and Markets App Promotes Product-conscious Restaurants and Producers .....more

A formerly overweight food writer tells how he lost 25 pounds through his own healthy eating strategies: by thinking more—not less—about what he was putting in his mouth and figuring out how to eat "wonderfully but not fat-fully  ...more

La Paulée returns to New York on February 10th through the 12th. La Paulée will feature the cuisine of Daniel Boulud, Tom Colicchio, Daniel Humm and Michel Troisgros.  ...more

ONCE upon a time, there were three little pigs — a Duroc hybrid, a Berkshire and an Ibérico — that merrily settled in the great American house of pork.  ...more

Linklater and Schlosser Discuss Fast Food Nation.....more

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.....more

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

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......more

"Mmmm, lard. That was the focus of dozens of the city's top chefs and foodies at Prime Meats in Brooklyn the other night. The pitch: Mangalitsa, a Hungarian breed of curly-haired hog with an oh-so fatty taste". ....more

"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"... . ....more

"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". ....more

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  ...more

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: ....more

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,” ....more

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?" ....more

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"........more

"...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. ...more

"....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.  ...more

Video of Beef Summit Tastings..  ...more