|PACK / SIZE
|Corned Beef Raw 120 Trim
|Corned Beef Raw, Deli Trim
|Cooked Corned Beef, 1st Cut
|Cooked Corned Beef Brisket, Deli Trim
|Cooked Corned Beef, Trimmed
|Cooked Corned Beef, Flat Bottom Round
This brisket arrives from the packer with its flavor-enhancing cover and pocket fat left in place.
The natural fat pocket is removed and the top of the brisket is trimmed, leaving a thin layer of surface fat for moisture and flavor retention.
This is an extremely lean product. Only the bottom front single muscle portion of the brisket is used. This is an excellent item for catering as it will be tender and flavorful when served cold.
The ‘Round’ is an ideal product for a sandwich shop as it’s easy product to slice and offers the operator high yield. It is not as traditional a cut as a navel or first cut brisket. It can be served warm or cold.
For best results, reheat Corned Beef in a steamer for 30-60 minutes. Corned Beef Brisket must be cut against the grain, starting at the thick end. Slice point to point, rotating brisket as grain dictates.