Alex Eats World

Wine and beef tasting – what a way to start a weekend. As part of the Food Network New York City Wine & Food Festival, I had a chance to take a tour of the premier meat purveyor, DeBragga. DeBragga provides steaks for Restaurant Daniel, Café Boulud, Le Bernardin, Craft (Tom Colicchio), and David Chang’s Momofuko Bar, Tao and Balthazar just to name a few.

Led by Marc, President of DeBragga, we suited up and walked through a chilly antechamber lined with boxes of vacuumed sealed meats.

We were given a short lesson on how meat goes through the various aging processes and how each process works. If you’re a frequent reader of this blog, you’d know that I have a huge preference for dry-aged steak. You can read about the basics HERE

Hooks to hang beef.

A beautiful porterhouse cut.

Here’s Marc leading out group through the first of the meat lockers.

The batch on the right is headed to Craft.  Who wants to touch Tom Colicchio’s meat?

Each piece has to be tagged with exacting detail of where the beef is from, its family tree, how it was aged, how long it has been aging and more.

We ended the tour with Marc testing my ability to resist committing theft. Look at this gorgeous cut of grade A5 Japanese Wagyu beef!

Of course, it wouldn’t be a complete tour without being able to try side by side different types of beef and wine. To steak…Cheers.

DeBragga