DeBragga and Spitler is to Schaller & Weber as their Dry Aged Filet Mignon is to our Double Smoked Bacon. You might see them in the same meal, certainly, or in the hands of the same chef, but not, except on rare (exalted!) occasions, on the same plate. As it turns out, the two companies’ palates and histories share a lot, but of course they have their divergences as well.
Ralph, Jeremy and Harold of the Schaller camp were honored to join DeBragga owners George Faison and Marc Sarrazin for lunch in their new state-of-the-art facility in Jersey City. First, Mr. Faison and Mr. Sarrazin gave us an extensive tour, and then we ended up in their test kitchen for a lunch that featured a Japanese Wagyu, an Australian Wagyu, and some amazing Angus Porterhouse cuts from Nebraska. We heard firsthand how nearly all the meat DeBragga and Spitler sells is now humanely raised; furthermore, the company constantly seeks ways to innovate. Currently they are on their way to becoming the first meat house to feature unique breeds of pigs and cows.
As we ourselves strive to move forward while preserving our family’s rich tradition, it was a pleasure to see and experience these innovations in action. Thanks again for having us.