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DeBragga

Redeem: www.debragga.com

Debragga.com

In the new world order of high-tech foods (pancake and sausage on a stick, anyone?), old is new, and the true food revolutionaries are turning back the clock. Marc Sarrazin and George Faison, partners at DeBragga, the high-end butcher company that’s been in the Meatpacking District since the ‘30s, are two rebels with a definite cause—meat should be from animals raised in pastures and without hormones or antibiotics. The famous bo ssäm at Momofuku, pristine steak at Craft, and tender short ribs at Restaurant Daniel are all sourced from DeBragga. But you don’t have to be a top chef to have a noble New York strip, fresh Rocky Mountain lamb or American, Australian or Japanese Wagyu Kobe beef delivered right to your door. This kind of quality doesn’t come at corner-store prices. But this meat just can't be beat.

Sweet Sizzle

Ever wonder how restaurants get that beautiful, caramelized crust on a juicy steak? The secret is butter-basting. Sure, it’s a little indulgent, but with cuts this brilliant, you might as well go whole hog.


Check out Tom Colicchio’s recipe for butter-basted steak and potatoes. The recipe calls for hanger, but the basic technique can be used for any steak.

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