Big Beef Breakdown at DeBragga; Carcass Cutting, Barbecue, Dry Aging, and Japanese Wagyu Explored

Jersey City, NJ, September 26, 2014 --(PR.com)-- A day dedicated to beef is taking place at DeBragga, New York’s Butcher®, in Jersey City on Tuesday, October 7. Guests from the restaurant and hospitality industries will witness top experts in beef as they work a selection of the world’s finest cattle products – from the U.S. and Japan – to demonstrate best practices. DeBragga is utilizing its entire facility and staff – including a 'Big Top' outdoors – to bring forth the experience. Following a set of interactive seminars, guests will feast on the bounty of beef displayed during the event. The Big Beef Breakdown begins at 9:30am on October 7 at DeBragga, 65-77 Amity Street, Jersey City, NJ, (212) 924-1311.

This total examination of beef begins with a carcass cutting of Certified Angus Beef®. Author and assistant professor of the Culinary Institute of America, Tom Schneller, will be using his expertise to demonstrate how to breakdown the animal in the most efficient and effective way.

The “Breakdown” continues with a seminar about dry aging beef and a tour of the dry aging rooms at DeBragga, conducted by DeBragga’s President, Marc Sarrazin. Dry aging is an art that DeBragga perfected in the early twentieth century. Marc’s family has been involved with DeBragga since the 1950s when Marc’s father came on board as a salesman. In the decades that ensued, Mr. Sarrazin took ownership of the company, and now today, Marc is joined by his son, Eric.

The Big day of Beef at DeBragga continues with a demonstration of how to maximize the use of Japanese Wagyu by an expert. DeBragga uses only wagyu from Miyazaki, Japan, recognized as the finest wagyu in the world by the Japanese. The proof: two consecutive “Best of Show” for Miyazaki Wagyu in the Japanese Culinary Olympics held every five years.

The final seminar will be a demonstration and discussion of Barbecue & Smoking, presided over by Pitmaster John Markus, creator of bbq Pitmasters (Destination America) and Chef Kyle Knall of Maysville and Char No. 4. Guests will learn the secrets of smoking, spice rubs, which woods to use with which meats, and temperature as they watch John and Kyle work with ribs of beef (and pork!) from Niman Ranch.

The Big Beef Breakdown concludes with a feast based on the day’s events, from the best barbecue to dry aged steaks of Niman Ranch and Certified Angus Beef, to wagyu from Miyazaki, Japan. Brooklyn Brewery will be on hand with their most meat-friendly beers, Brooklyn Brown Ale and Brooklyn Local 2; breads, pastries and desserts provided by Brick City Baking.

DeBragga, New York’s Butcher®, dry ages and custom cuts the finest naturally raised meats for the New York region’s most discriminating chefs, including Daniel Boulud’s restaurants, Gotham Bar & Grill, Jean-Georges restaurant group, Craft, Colicchio & Sons Tap Room, Roberta’s, Patroon, Le Bernardin, M. Wells, Prime Meats, Tao, and Le Cirque. DeBragga, fine meats specialists to generations of legendary chefs. Consumers purchase these fine products at DeBragga.com.