Corned Beef Brisket
Porter and York's spectacular corned beef brisket roast is approximately 3 lbs and features our own special recipe! We inject the brine into the brisket, add pickling spices, then vacuum pack for a moist, consistent cut.
Never frozen, good in the fridge for 8-9 days after delivery.
Choose your delivery date at checkout. We cut-to-order the day it ships.
Corned beef brisket is a salt-cured beef product. The term comes from the treatment of the meat with “corns” of salt. It features as an ingredient in many cuisines, including Irish-American, Jewish, Caribbean, Philippine cuisine and Chamorro cuisine (the Mariana Islands such as Saipan and Guam).
Ours is a brisket flat brined in our signature family recipe, vacuum sealed and delivered fresh – never frozen. The “corning” process is the brining of the beef with added pickling spices; black peppercorns, mustard and coriander seed, red pepper flakes, allspice berries, ground mace, cinnamon, bay leaf, cloves, ground ginger and pink salt are all added to the brine. The brine accounts for about 12% of the total weight of the product.
Corned beef became popular during World War II when fresh meat was rationed. Corned beef remains popular to this day and is most commonly used in sandwiches and corned beef hash.
Corned beef dishes are associated with traditional Irish cuisine. However, there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century the English named the Irish salted beef, corned beef. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.
Natural Angus Beef
The Top 8%
Our cuts are made from only the top 8% of USDA Beef. Consisting of Prime and the very best Choice beef.
- Only the top 8% of USDA beef
- Prime and high-Choice grades
- Pasture raised in the Midwest
- Grass-fed and grain finished
- Aged 28 days & cut-to-order
Marbling and Tenderness
The amount of fat in meat is known as marbling. Prime beef and the best cuts of Choice beef have the most marbling. Our butchers intentionally select these cuts because we feel they have the ideal amount of marbling, giving them a perfect balance of flavor and tenderness.
Natural Angus Beef from Family Farms
Quite simply: We buy the best product from the best cattle raising region in the United States.
Quality cattle are essential for an outstanding finished product. That's why only the finest grain fed, natural Angus cattle from Midwest American family farms supply the Porter & York beef. Our meat comes from pasture-raised cattle that are fed a 100% vegetarian diet of grass, corn, and whole grains.
Our cattle are humanely processed in state of the art facilities. We emphasize sustainability and ecologically friendly processes. We do not add ingredients, colors, or chemicals.
Delivered to Your Door Fresh - Never Frozen
Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.