DeBragga, the meat provider of hotshot N.Y. restaurants like Colicchio & Sons, Daniel, and Per Se, is cutting off it's supply of antibiotic-filled chicken and pork.
Instead, consumers and chefs alike will only get "heritage breeds" of chicken and pork, raised naturally sans antibiotics and artificial ingredients. Next, DeBragga is working on getting beef to be antibiotic- and hormone-free.
"We have to get the drugs out of the animals we eat," DeBragga owner and COO George Faison said. It's a small step, but a good one.
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