Traditional recipes

A Tour of DeBragga & Spitler

A Tour of DeBragga & Spitler

When it comes to New York butchers, the LaFrieda guys get a lot of love. But DeBragga & Spitler has been an institution in the Meatpacking District since the mid-1930s, when it moved to Washington Street. It can still be found in the shadow of what is now the High Line, but as the Wall Street Journal reported in May, this, the largest meat purveyor left in the area, is moving on, leaving just seven meat companies to carry the flag for a neighborhood that got its name from some 250 slaughterhouses and packing plants that called it home in the 1900s. DeBragga is heading to Jersey City, where they plan to move into a renovated warehouse in October.

New Yorkers have a funny relationship with their city. There's a need to raze and create, but also a desire to hold onto places that represent their past. "Build!" a voice seems to call out. "Remember!" cries another. So it is that New Yorkers lament their losses, recount the city's lost treasures like Ebinger's Blackout Cake. Sometimes they make their last visits to Gino's, or crowd the bar to raise their last glass at Elaine's. Sometimes places slip off into the night, only a note on the door left to jar suprised regulars. That spirit, those needs, are no less prevalent when it comes to culinary institutions as cultural ones. Indeed, there's a new TV show, Appetite City, dedicated to remembering them. But paying homage is a little more difficult when the culinary institution is one that most people haven't been able to experience firsthand.

So it is with DeBragga leaving the Meatpacking District for Jersey. At this point, the neighborhood has long been untethered from its original appellation, and the move is a happy one for the company. They're still going to be providing hundreds of restaurants in New York (and more still in Connecticut, New Jersey, and also the Caribbean) with meat. And they still consider themselves New York's butcher — when asked, their representative noted, "Heck, yeah! Think, New York Giants! Where do they live? The Meadowlands!"

But before the move actually happens this fall, it's worth taking a moment to look at and celebrate the place that the company and the white coat-clad, bundled butchers have called home for some 80 years. On a snowy day earlier this year, DeBragga's partners Marc Sarrazin (president) and George Faison (chief operating officer) were kind enough to open their doors talk a little bit some of the changes they've seen with what chefs and restaurateurs have been looking for over the years when it comes to meat, and to just give a peak at what goes on inside.

Click here to view the Tour of DeBragga & Spitler Slideshow.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

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to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


George Faison at DeBragga

Generous George Faison, chief operating officer and partner of DeBragga & Spitler, has agreed to supply at his cost the lamb and baby back ribs for the Jewelbako and Hiroko Shimbo James Beard House corraboration SUISHI! Dinner on ….

on May 11th. This Sushi! Dinner includes some delicious cooked dishes one of which will use DeBragga lamb and baby back rib. George also offered me a tour of his operation here in the Meat Packing District of Manhattan. As you may know, the Meat Packing District is now the site of trendy hotels, bars and restaurants, but in the midst of this glitz several traditional wholesale meat companies remian. So, last Monday I visited George at DeBragga in the early morning.

In 1920s DeBragga bought couple of business properties from butchers who owned their shops just next to the elevated railroad that is today being converted to the Highline Park – probably the world’s first linear elevated park built an old railroad line. In the past days slaughtered carcasses brought by trains were carried directly into these properties and were hung from hooks on a rail which was set in the ceiling at the entrace of the companies. The ceiling rail continued deep into the interior of building and reached a room where the meat was broken down into smaller cuts. DeBragga no longer regularly uses the ceiling rail system though it remains in place if needed. George led me to the beef dry-aging room where all cuts of the meat are left for 30 days or more for aging. According to George 30 pounds meat becomes 25 pounds after a 1 month of aging. Aging concentrates flavor, aroma and improves the texture of the beef. Aging of beef is not a popular practice in Japan and was not familiar to me. I was curious to learn about this new area! George also ages waghyu beef raised in Nebraska. The mold (a good agent) that covers the aging meat breaks down the surface fat, preventing oxidation, and it tenderizes the muscle meat. George describes the dry-aging process as similar to the fermentation process used for so many other foods. Here is a photo of George holding about an $800 block of meat……the story continues to next blog.

Archives

Shop Online


Click here

to check out Hiroko's Culinary Books and more on Japanese cuisine.These books make great gifts for those interested in learning Japanese cuisine

About Hiroko

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999.


Watch the video: Debragga and Spitler Meat Purveyor Dinner at Liberty House Restaurant, Jersey City NJ (November 2021).