Celebrating New York's Finest
Our top-quality choice beef briskets, whole or first-cut half, offer a variety of tastes and textures from the golden age of deli. The extra lean and meaty first cut, and the luxurious point and deckle in just the right proportions. See why Corned Beef became famous way back when.
What makes it so special? Unlike most, 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 as has become standard in the business. Many brands retain 20% added water or more.
After the best meats, the right trim, and leaving out all the extra water, we pay very close attention to the details to make the absolute best. This is a different sort of challenge than that presented by pastrami. Corned beef is not as complicated a product as pastrami - there are fewer steps involved and this makes things both easier and harder. If pastrami is chess, then corned beef is go. The procedure seems simple, but little details make big differences.
Gently cured and hand rubbed with our special blend of 15 exotic spices. We slowly oven-roast (never boil) to deliver a mild, but profoundly rich and flavorful treat.
With corned beef, there’s no smoke and heavy spice to hide behind. Texture, aroma, and subtle spice tell the story. Only the very best is good enough to meet our standard for corned beef. We loved this corned beef so much, that now we’ve started making the world’s only fresh, griddle-ready hash for use at home.
