Meat&Poultry -- August 2014 - 36

Corned beef tales
Local icons Boston Brisket and Chicago's
City Foods get to the meat of the matter
BY LARRY AYLWARD

meatpoultry@sosland.com

T

hey are celebrated American

As expected, the two family-owned

weekly corned-beef customers range

towns with large Irish-American

businesses sell out of corned beef every

from delis to nursing homes to hotels

populations. Not surprisingly, Bos-

St. Patrick's Day. But Boston Brisket

and pubs.

ton and Chicago are great corned-

and City Foods do a solid corned-beef

beef towns - but not just on St. Pat-

business outside of March 17.

rick's Day.

Boston Brisket, located on the city's
south side in New Market Square, sells

City Foods, celebrating its 75th

raw and cooked forms of red and gray

Boston-based Boston Brisket and

anniversary this year, is located in

corned beef. The difference between

Chicago-based City Foods help lead

the famous Chicago meatpacking

the two is the type of salt used in the

the corned-beef contingent in the two

stock yards area, in the shadows of

curing process: Red corned beef is

cities. The two long-time companies

US Cellular Field, home of the Chi-

cured using sodium nitrate, which

pride themselves on their corned beef

cago White Sox on the city's south

preserves the red color by keeping

and their respected reputations for

side. City Foods specializes in red

the meat from oxidizing. Red corned

processing the salt-cured product.

corned beef and sells its Bea's Best

beef also contains other spices. Gray

In the US, corned-beef dishes have

Corned Beef brand in briskets, flats

corned beef is soaked in a salted brine

long been associated with traditional

and rounds in raw and cooked forms.

without sodium nitrite or addition-

Irish cuisine. Corned-beef lore has it

The processor also sells pastrami and

al spices. Boston Brisket is the only

that the Irish produced a salted beef

other meats.

processor in Boston that still makes

around the Middle Ages that was the

Chris Humberg, sales manager for

gray corned beef. The company also

precursor of corned beef. Interestingly,

City Foods, says Windy City folks love

manufactures pastrami and a line of

most Irish in Ireland don't view corned

corned beef. He says Ken Kohn, City

Applewood smoked products includ-

beef as native cuisine today - but don't

Foods' owner and president, has led

ing bacon, ham and turkey.

tell Irish-Americans that.

the company to steady growth, an-

Corning, which is another name for

chored by corned-beef sales.

No rush

curing, is an old and effective way to

"Sales were $20 million a year

Epstein's mantra when it comes to

preserve meat. The salt in the curing

when I started here seven years ago,"

meat processing is doing it right and

brine draws out moisture in the meat

Humberg says. "Last year sales were

not rushing.

and lowers the pH, making it difficult

almost $40 million."

"I tell my people we're judged one

Jack Epstein began Boston Bris-

for bacteria to survive.

bite at a time," Epstein says. "Even

Boston Brisket and City Foods

though we send out thousands of

corned beef. He established a name for

pounds of product, it's one bite at a

their respective locations for years.

36

ket in 1984 and began processing raw

have been making corned beef at

the business quickly. Boston Brisket's

time. So, we watch for the little things."

* Meat&Poultry * August 2014 * www.MeatPoultry.com


http://www.MeatPoultry.com

Meat&Poultry -- August 2014

Table of Contents for the Digital Edition of Meat&Poultry -- August 2014

Meat&Poultry -- August 2014
Table of Contents
Commentary - Uber-impressive
Business Notes - Burger King cuts ties with OSI China
Tyson shutting plants, selling ops in Mexico, Brazil
Washington - Tax relief is on the way
Cover Story - Tyson turns its appetite for acquisition to Hillshire Brands
CEO Series - Ready, Willing and Disciplined
Packaging Solutions - Global packaging perspectives
Deli Report - Corned beef tales
Cleaning Up Labels
Prevention = Protection
Meat Processing Operations & Engineering - Artisan Evolution
Preventing Listeria
Sanitation Tips - Avoiding contamination
Filling the Void
Keep It Sharp!
From the Corral - Unpacking findings
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry -- August 2014 - Meat&Poultry -- August 2014
Meat&Poultry -- August 2014 - 2
Meat&Poultry -- August 2014 - 3
Meat&Poultry -- August 2014 - Table of Contents
Meat&Poultry -- August 2014 - 5
Meat&Poultry -- August 2014 - 6
Meat&Poultry -- August 2014 - 7
Meat&Poultry -- August 2014 - Commentary - Uber-impressive
Meat&Poultry -- August 2014 - 9
Meat&Poultry -- August 2014 - Business Notes - Burger King cuts ties with OSI China
Meat&Poultry -- August 2014 - 11
Meat&Poultry -- August 2014 - Tyson shutting plants, selling ops in Mexico, Brazil
Meat&Poultry -- August 2014 - 13
Meat&Poultry -- August 2014 - Washington - Tax relief is on the way
Meat&Poultry -- August 2014 - 15
Meat&Poultry -- August 2014 - Cover Story - Tyson turns its appetite for acquisition to Hillshire Brands
Meat&Poultry -- August 2014 - 17
Meat&Poultry -- August 2014 - 18
Meat&Poultry -- August 2014 - 19
Meat&Poultry -- August 2014 - 20
Meat&Poultry -- August 2014 - 21
Meat&Poultry -- August 2014 - 22
Meat&Poultry -- August 2014 - 23
Meat&Poultry -- August 2014 - CEO Series - Ready, Willing and Disciplined
Meat&Poultry -- August 2014 - 25
Meat&Poultry -- August 2014 - 26
Meat&Poultry -- August 2014 - 27
Meat&Poultry -- August 2014 - 28
Meat&Poultry -- August 2014 - 29
Meat&Poultry -- August 2014 - Packaging Solutions - Global packaging perspectives
Meat&Poultry -- August 2014 - 31
Meat&Poultry -- August 2014 - 32
Meat&Poultry -- August 2014 - 33
Meat&Poultry -- August 2014 - 34
Meat&Poultry -- August 2014 - 35
Meat&Poultry -- August 2014 - Deli Report - Corned beef tales
Meat&Poultry -- August 2014 - 37
Meat&Poultry -- August 2014 - 38
Meat&Poultry -- August 2014 - 39
Meat&Poultry -- August 2014 - 40
Meat&Poultry -- August 2014 - 41
Meat&Poultry -- August 2014 - Cleaning Up Labels
Meat&Poultry -- August 2014 - 43
Meat&Poultry -- August 2014 - 44
Meat&Poultry -- August 2014 - 45
Meat&Poultry -- August 2014 - 46
Meat&Poultry -- August 2014 - 47
Meat&Poultry -- August 2014 - Prevention = Protection
Meat&Poultry -- August 2014 - 49
Meat&Poultry -- August 2014 - 50
Meat&Poultry -- August 2014 - 51
Meat&Poultry -- August 2014 - 52
Meat&Poultry -- August 2014 - 53
Meat&Poultry -- August 2014 - Meat Processing Operations & Engineering - Artisan Evolution
Meat&Poultry -- August 2014 - 55
Meat&Poultry -- August 2014 - 56
Meat&Poultry -- August 2014 - 57
Meat&Poultry -- August 2014 - 58
Meat&Poultry -- August 2014 - 59
Meat&Poultry -- August 2014 - 60
Meat&Poultry -- August 2014 - 61
Meat&Poultry -- August 2014 - 62
Meat&Poultry -- August 2014 - 63
Meat&Poultry -- August 2014 - Preventing Listeria
Meat&Poultry -- August 2014 - 65
Meat&Poultry -- August 2014 - Sanitation Tips - Avoiding contamination
Meat&Poultry -- August 2014 - 67
Meat&Poultry -- August 2014 - 68
Meat&Poultry -- August 2014 - 69
Meat&Poultry -- August 2014 - Filling the Void
Meat&Poultry -- August 2014 - 71
Meat&Poultry -- August 2014 - 72
Meat&Poultry -- August 2014 - 73
Meat&Poultry -- August 2014 - Keep It Sharp!
Meat&Poultry -- August 2014 - 75
Meat&Poultry -- August 2014 - 76
Meat&Poultry -- August 2014 - 77
Meat&Poultry -- August 2014 - 78
Meat&Poultry -- August 2014 - 79
Meat&Poultry -- August 2014 - 80
Meat&Poultry -- August 2014 - 81
Meat&Poultry -- August 2014 - From the Corral - Unpacking findings
Meat&Poultry -- August 2014 - 83
Meat&Poultry -- August 2014 - Product Showcase
Meat&Poultry -- August 2014 - 85
Meat&Poultry -- August 2014 - Names in the News
Meat&Poultry -- August 2014 - 87
Meat&Poultry -- August 2014 - Classified Advertising
Meat&Poultry -- August 2014 - 89
Meat&Poultry -- August 2014 - 90
Meat&Poultry -- August 2014 - 91
Meat&Poultry -- August 2014 - 92
Meat&Poultry -- August 2014 - Advertisers
Meat&Poultry -- August 2014 - The Insider
Meat&Poultry -- August 2014 - 95
Meat&Poultry -- August 2014 - 96
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