KATZ'S CORNED BEEF

Corned beef is a classic deli meat that traces its origin back over a thousand years ago, when early civilizations recognized that salt helped to preserve meat. Prior to modern refrigeration, there were very few options for preserving perishable food, so drying and curing(also known as 'corning') methods were the primary way our ancestors were able to keep meat safe to eat for long periods of time. In fact, ‘corning’ refers to the kernels of rock salt that were used to in the meat curing process. So yes, there is no actual ‘corn’ in corned beef!

At Katz's, we continue those ancient techniques with a recipe that has been passed down for generations. We start with the best pieces of beef brisket which are then submerged ina  brine of sald water and our own blend of pickling spices. The entire curing process occurs in-house, where our staff can carefully monitor the process.

Our corned beef is one of the most versatile deli meats on our menu. The flavors meld perfectly to create some of the most iconic dishes served: When the corned beef is finally ready, the brisket has turned a shade of pink that will remain throughout the cooking process. Our kitchen staff will boil and steam the meat until it is perfectly tender. Then, it's sent to our counters where it is carved by hand by best meat carvers in NYC. You just can't get the same flavor any other way!