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DeBragga and Spitler: We're not Worried About LaFrieda

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Throughout the New York City Food & Wine Festival this weekend, Eater welcomes bloggers, journalists and food world stars to our lounge at the Standard Hotel. As the peeps pass through, we're going to chat them up and spit out the dialogue here in this business, From the Eater Lounge. Right now: Marc Sarrazin and George Faison.

debragga.jpgWho do you supply your meat to? Marc: There's the folks who have tents at the event. Michael Lomonaco of Porter House New York, Daniel Boulud, Alfred Portale of Gotham Bar and Grill, Terrance Brennan of Picholine and Artisanal, Tom Colicchio's restaurants, and Laurent Tourondel.
George: We're also well known for dry aging. We're actually considered one of the preeminent dry aged suppliers. We supply to restaurants all over the country, Las Vegas, Miami, even Chicago. Chicago - really? George: Yeah, they couldn’t find the kind of quality of dry aged beef there that we have. We're totally okay with that.

So one of the big guys in your industry is Pat LaFrieda... Marc: There's more than just them. There's us, there's Master Purveyors...They've become a big brand. Do you guys have an approach to marketing to keep up with them? Marc: We're not worried about LaFrieda. George: We’re not the “burger kings”. We’re the “dry aged kings”. Marc: We take care of our clients. George: There's a lot of integrity in our programs. The main thing is we do side by side tastings, blind tastings. People recognize the difference in those tastings.

Marc: Marketing is good, PR is great, but at the end of the day it's about the quality of product we’re selling, the integrity. We have the products our customers want. Other suppliers try to take our business, we try to get their business. We stand behind it and do the best we can.

Where do you two see your company going in the future? George: There’s a greater demand for dry aged meats. We’re one of the companies doing it the right way. We’re gonna expand heritage breeds. Also, our ranchers and farmers have more to sell. Marc: Our plan is to grow along with them. George: they want to sell 50-100. our plan is to grow along with them.
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