Last part: George Faison and Culotte steak
Jose broke down the top of the round into three pieces. In this final photo you see one cut shaped like a triangle. This piece is called….
a Culotte steak – a precious flavorful cut – only two such pieces come from each cow. George vacuum-packed the Culotte steak for me to take it home! When Buzz comes back from Japan, I will cook it and will post the recipe and flavor story. DeBragga is staffed by hard-working people who care about quality and delivering it to their customers. If you are professional, you should contact George Faison www.debragga.com and try his meat. If you are a consumer, go to Craftsteak or Rothmans Restaurant here in New York and enjoy his dry aged meat.
Tags: Culotte steak, DeBragga & Spitler, George Faison, hiroko shimbo
