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Age Before Beauty
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In the refrigerated storerooms of DeBragga & Spitler, 30-pound short loins of prime beef sleep amid big electric fans, slowly becoming dry-aged steaks.
Location: The Meat Packing District near West 14th St and the Hudson River, in Manhattan.
Jersey Connection: DeBragga partner George Faison (who earlier in his career started D'Artagnan in Jersey City) lives in Millington.
The steaks in this picture were destined for Patroon restaurant in Manhattan. They would age on the shelves at DeBragga for somewhere between 28 and 45 days before being shipped to the restaurant.
Tags: photography | New York City | Faison, George | DeBragga and Spitler
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