If you've been lucky enough to eat at The Mercer Kitchen, Tao, or Tom Colicchio's Craft, you've most likely had meat from DeBragga & Spitler.
Self-described as "New York's Butcher," DeBragga has been providing high-quality aged beef to some of New York and New Jersey's best restaurants for over 90 years.
Their unique dry-aging process was recently chronicled in Bon Appetit and is virtually unrivaled in the United States.
Last week, President Marc Sarrazin and Chief Operating Officer George Faison invited me to their 27,000-square-foot warehouse in Jersey City for a tour. Their warehouse currently holds more than 3,000 enormous pieces of beef, which are each aged anywhere from 30 to 100 days.
Sarrazin and Faison walked me through the "life" of a piece of meat aging at DeBragga and gave me the inside scoop on exactly what it takes to make said piece worth thousands of dollars.
SEE ALSO: The Most Aged Steaks In NYC
DeBragga operates out of a massive warehouse in Jersey City, NJ. Their employees arrive at 2 AM and work until 1 PM every day to ensure that steaks are shipped out on time each morning.
All of the meat comes in and out via the loading dock just outside these doors at the back of the warehouse. It's where raw, uncut pieces of meat comes in, and packaged, processed meat goes out.
The enormous pieces of meat wait under wraps until they can be processed. Each piece that comes into DeBragga has the prestigious "Certified Angus Beef" stamp, indicating high quality.
See the rest of the story at Business Insider