My time in the States has been devoted to food (and television), with a growing interest in where my food comes from. Last week, I visited Debragga in Manhattan’s meat packing district to see meat’s waiting room between the farm and the restaurant. Debragga is a major supplier of steakhouses in the northeast and specializes in dry aged beef. Huge slabs of it lay on iron racks throughout their warehouse while fans circulate air to slowly dry them for an average of 14-28 days before they are cut, shipped, and, ultimately served to your table. But Debragga doesn’t just do beef; poultry, pork, and, above, lamb, are also on order, each selected for its superior quality.