George Faison, co-owner of DeBragga and Spitler, joins Mark and Francis on RestaurantGuysRadio.com to discuss sustainable meat production. They discuss antibiotic use in animals, why hormones in beef production can be detrimental, as well as everyday ways people can help make the meat that’s available on the market better for you and more sustainable.

This is an expert discussion of dry aging beef.  What’s especially important to note is that there are no short cuts.  You cannot achieve flavorful, tender dry aged beef in less than 28 days, and DeBragga’s average time on the shelf is more like 35.  One further note: DeBragga.com ships meats and poultry fresh overnight anywhere in the Continental U.S.

DeBragga, New York’s Butcher, wins specialty meat company marketer of the year from Certified Angus Beef during annual conference, September 26, 2011.  Congratulations, DeBragga!

The waiter smiled then and returned to the table with slices of steak, a Wagyu-Angus rib-eye aged 90 days, thick crusted, perfectly marbled, with fingerling potatoes, morels, purple scallions and astringent spigarello.

DeBragga has been preaching to its customers to, “Eat less, but eat better,” when it comes to the size of the portion served at most meals. Now, we have the city of New York backing up our theory as it asks NYC restaurants to cut portion size to help people lose weight and improve their health.

For the most memorable holiday meal ever…

Another voice supporting the production and consumption of clean meats.

There is no overt theatricality to the food at Craft. Its presentation is simple, even plain. But such simplicity belies a truth about the restaurant’s cooking. There can be no hiding behind artifice.

Congratulations to everyone at Craft!

Inside the hallowed halls of DeBragga’s dry aging and butcher’s rooms.