Debragga meats

First report on the large Debragga order I placed recently.

First off - the A5 Miyazaki Wagyu Ribeye was sensational. I hesitate to say it, but worth the price. I cooked in a low oven for about 10 minutes and finished quickly on a hot Le Creuset pan.

I’m more mixed with the Dry Aged Naturally Raised Prime Kansas City Strip Steak. Not because it isn’t very high quality because it is. Just because it has a little more of the aged funkiness than I personally like. Great beef, but you have to love a lot of funk. I’ll try the next one with some sort of sauce.

The Dry Aged Hand Select Ground Beef was similarly funky but for me it worked here. Probably because the lettuce I put on the burger cut the aged flavor nicely making it not so heavy.



Next up - Pata Negra bacon.

Did you do the ribeye at 200-225 degrees?

I don’t actually remember but I think I did 225 or 250.

thanks…that ribeye looks ridiculous on the website

The Pata Negra bacon was incredibly good. Not too salty, rich, complex flavor:

https://www.debragga.com/pork/ham-sausages/iberico-sliced-bacon-from-spain.html

At $6.50 for 4 thick slices it won’t be a frequent purchase but I think it will become a regular one.

Wow. I see George Faison just left there in January after acting as COO for 8 years.

https://www.starchefs.com/cook/press/george-faison-steps-down-chief-operating-officer-debragga

For those who have PMed me asking about cooking the steak I just wanted to point out that I am about as far from an expert as can be. I was just working off the advice on this thread:

Okay, second steak was served with

and

and was far, far better. The sauces cut the richness/funkiness of the meant and elevated it.

On the other hand the smoked ham has great flavor but is far too salty:
https://www.debragga.com/pork/ham-sausages/mangalitsa-whole-boneless-dry-cured-ham.html

Addendum, cut very thinly and served with something else (buttered bread, melon) the ham is very good.

I know it sounds f’ing crazy, but I got some king’s Hawaiian rolls, crisped them up from the wagyu fat on the pan. Layered it with some spicy yuzu, sprouts, small slice of tomato and about 2-3 oz of wagyu. Killer. Absolutely killer.