Corned Beef - Sliced by the Pound
Here at Katz's our corned beef is made the old-fashioned way, and cured for weeks in a saltwater brine. Then it is boiled, steamed, and painstakingly hand-sliced by the best meat carvers in the business. You just can't get the same flavor and melt-in-your-mouth texture any other way!
Thanks to our labor-intensive process, our sliced corned beef comes FULLY COOKED and can be reheated in less than 10 minutes (instructions are included in each package). So what are you waiting for?
A beef brief history of Corned Beef:
You may be asking yourself: How does the beef become "corned" anyway? Well let's start off by noting that the corn (the vegetable) is not involved at all. "Corning" is actually the process of curing meat in a salt water solution, or "brine".
However the term "corned" is actually named after the large grains of salt (often kernel-shaped) used in the brining process. And the word "corn" derives from the Anglo-Saxon word for granule or pellet...which predates our current common usage of the word "corn" as a vegetable!
Phew! Here at Katz's, OUR definition is rather non-complex: Katz's Corned Beef means "Unforgettably Delicious Sandwich"!
- Corned beef is priced per pound.
- You can assume between 2-3 sandwiches per pound.