Katz's Corned Beef
A deli tradition over a thousand years in the making
Corned beef is a classic deli meat that traces its origin back over a thousand years, when early civilizations discovered that salt helped preserve meat. Before refrigeration, drying and curing — also known as "corning" — was the main way our ancestors kept meat safe to eat for long periods. In fact, "corning" refers to the kernels of rock salt used in the curing process. So yes — there's no actual corn in corned beef!
The Corned Beef Sandwich
At Katz's, we continue those ancient techniques with a recipe that's been passed down for generations. We start with the best pieces of beef brisket, submerged in a brine of salt water and our own blend of pickling spices. The entire curing process happens in-house, where our staff can carefully monitor every step.
We've found there's no substitute for patience and high-quality beef when it comes to curing. Modern "injection" techniques just don't meet the standards set by our family-held recipe.
Our corned beef is one of the most versatile deli meats on our menu. The flavors meld perfectly to create some of our most iconic dishes. When the corned beef is finally ready, the brisket has turned the shade of pink that stays throughout cooking. Our kitchen staff boils and steams the meat until it's perfectly tender, then sends it to our counters, where it's carved by hand by the best meat carvers in NYC. You just can't get that flavor any other way.
Ways to Enjoy
On a combo sandwich, paired with pastrami (or turkey, brisket or tongue!)
On a corned beef omelet
In corned beef hash
On a Reuben!
Craving Katz's corned beef?
Get it shipped nationwide, or order ahead for pickup and local delivery.