Saint Patrick's

A tradition that traveled across oceans — and found a home on American tables.

For many Irish-American families, St. Patrick’s Day means one thing:
a pot gently simmering on the stove, the aroma of spices in the air, and corned beef ready to gather around.

We’ve been brining ours for 10 days — the slow way — just in time for your table.

🥩 HOW WE MAKE OURS

We start with whole muscle cuts and cure them slowly for 10 days in-house.
Salt, spices and patience. No shortcuts.
You can choose to cook it yourself and fill your kitchen with that unmistakable aroma — or let us cook it for you so it’s ready to heat and serve.

Choose yours:
🥩 Brisket
The traditional choice. Richer, slightly more marbled, and deeply flavorful.
• Whole ≈ 10 lbs
• Half ≈ 5 lbs
Available cooked or uncooked
Best for larger gatherings and classic St. Patrick’s dinners.

🥩 Eye of Round
Leaner, uniform, and slices beautifully.
• Whole ≈ 6 lbs
• Half ≈ 3 lbs
Available cooked or uncooked
Great for smaller groups or those who prefer a cleaner slice.