Please enjoy this triple whammy write-up about DeBragga Meats, Certified Angus Beef and Blackbarn Restaurant.
DEBRAGGA MEATS
DeBragga Meats, originally named the Brooklyn Hotel Supply Company, was founded by Joseph DeBragga, Emil Guenther and James Heilman in the early 1920s. In the mid 1930s, the company moved to Washington Street’s “meat packing” district of Manhattan. In 1948, the company was incorporated under its present name, DeBragga & Spitler, by Farmar DeBragga (Joseph’s son) and Paul Spitler.
In 1954, Marc Sarrazin joined the firm. Marc trained as a butcher at his family’s hotel and restaurant in the Charollais region of France, which is known for producing some of that country’s finest beef. The joy that Marc took in his work, selling New York’s top restaurants the finest cuts of meat, was evident in the strong relationships the company developed under his sales leadership.
In 1973, Marc Sarrazin became President of DeBragga, and the company became known as one of the finest meat purveyors in the entire industry, working directly with the best restaurants and hotels throughout the New York metro region and the Caribbean. Marc retired in 1992, and stepped aside to welcome his son, Marc John Sarrazin, as President of DeBragga & Spitler. Marc John’s two sons Eric and Peter represent the third generation of a business that traces its roots back nearly 100 years.
About eight years ago, the Whitney museum purchased DeBragga’s Washington Street lease, and DeBragga moved to a 25,000 square foot facility in Jersey City, which operates six days per week (there are no butchers cutting on Saturdays – only packing and shipping).
Today, DeBragga works with large packers like Nebraska Beef and Greater Omaha. DeBragga are purveyors of boxed beef, not wholesalers. The Certified Angus Beef brand is the entry level quality here. There is no choice quality, and there is no commodity pork or chicken. Half of their supply is hormone and antibiotic free. They sell 120,000 pounds of protein a week, and they have 100,000 pounds (roughly 4200 pieces, or a million dollars worth) of inventory in their three dry aging rooms. Take a look:
DeBragga’s customers are less steakhouse oriented, though they do supply Strip House and Gallagher’s. Their major customers are high end restaurants. Jean George, Tom Colicchio, Daniel Boulud and others use DeBragga for their proteins. Blackbarn (below) gets everything from DeBragga. They even started an e-commerce business to sell and ship directly to people at their homes.
CERTIFIED ANGUS BEEF
DeBragga became one of the first distributors of the Certified Angus Beef brand in the early 1980s, just shortly after the Certified Angus Beef brand began (1978).
In the late 1970s, the ability to get a great steak at home or even at a restaurant was hit or miss. The CAB founders wanted to set a standard for what would be considered a premium beef product. They found the best Angus ranchers and meat scientists to help them, and together they created 10 exacting quality specifications to determine what gets accepted into the program. Marbling, of course, is one of those key specifications. Four decades later, their vision to be the best of the best still remains.
BLACKBARN RESTAURANT
All the beef in this delicious meal was Certified Angus Beef from DeBragga Meats. Chef John Doherty of Blackbarn Restaurant has been using CAB from DeBragga from the start of his career, which goes back to the early 1980’s, when he cooked for President Reagan, Margaret Thatcher and even rock gods Bob Dylan and Paul McCartney.
He cooked up a feast to celebrate CAB’s 40th year, and it was incredible. Here is everything:
Rib Eye Carpaccio with Shaved Foie Gras
Bone Marrow with Manilla Clams
Rib Cap Ravioli with Truffle Cream
Spinach Salad with Beef Bacon
Braised Short Rib Stuffed Rigatoni
Dry Aged Strip Loin Roast with Veggies
Tallow Biscuits with Berries & Cream
BLACKBARN RESTAURANT
19 E 26th St
New York, NY 10010
