UNCURED CORNED BEEF BRISKET
Our top-quality choice beef briskets offer the taste and bite from the golden age of deli, with no added nitrates or nitrites. See why Corned Beef became famous way back when, and how we’re upholding its legacy, naturally.
What makes it so special? First, there’s the bite. The extra lean and meaty first cut, and the luxurious point and deckle in just the right proportions. And unlike the big guys, we never pump our corned beef full of extra water. Our product weighs less than the meat we started with. We’re selling meat, not water.
Then there’s the flavor. Our Corned Beef doesn’t try to blow you away with salt; it draws you in with an elegant balance of fifteen exotic herbs and spices. Paired with the signature succulence that can only be a slow-roasted beef brisket, this Corned Beef is naturally crave-worthy.
Our uncured corned beef brisket can be used in lots of applications; not just sandwiches. Check out our recipes using corned beef brisket:
Corned beef is often associated with Saint Patrick’s day, but few people know the history of how the Irish graduated from pork and bacon to the iconic cured brisket. It was not until many Irish immigrated to the United States, often living in poor neighborhoods alongside Jewish-Americans, that they became regulars at Jewish Delicatessens and discovered kosher corned beef. A tasty and hearty meat that the Irish immigrant families could afford, they began bringing it home, often to boil in a pot with potatoes and cabbage or other cheap vegetables. And so it began. Corned beef gradually transformed into a celebratory Irish meal, and St Patrick’s Days became a good deal more delicious.
Nitrates or Nitrites