Frequently Asked Questions

Where can consumers buy Sy Ginsberg Corned Beef?

Sy Ginsberg's Corned Beef can be found at a number of quality restaurants and fine grocery stores. If you want some of our heavenly corned beef for your home, contact us here and we'll point you in the right direction.

Corned Beef has a lot of fat on it. Isn’t it unhealthy?

The best tasting corned beef has some fat on it.  Like most things in an average American diet, it should be eaten in moderation.  If you are a deli/restaurant or a distributor, and you want a leaner cut of corned beef, UMD has lean corned beef available.  We can trim meat to the specifications of the customer when necessary.

How is corned beef made?

Fresh beef brisket is trimmed, and then injected with a special “corning” solution (also called pickling brine) before it is cooked.  The way the brisket is trimmed, and the contents and amount of the solution, is what gives corned beef its special flavor.  All Sy Ginsberg Corned Beef is hand-trimmed, and the corning solution is Sy Ginsberg’s own secret recipe.

I’m interested in ordering some of your products, how do I get in touch with a distributor?

If you are a deli, restaurant, or other food service operation interested in selling Sy Ginsberg’s Corned Beef, Sy Ginsberg’s Gold Label Pastrami, or any of our other available products, please contact us and we will be happy to work with you directly.

Is Sy Ginsberg corned beef regulated by any safety standards?

The USDA inspects United Meat & Deli daily to ensure that all of our meat processing adheres to federal government regulations. It is a commitment to quality and safety that UMD makes each and every day. UMD operates under a safety program called HACCP (Hazard Analysis and Critical Control Point). This program identifies critical control points to prevent contamination and ensure product integrity. To learn more about HACCP, visit this website: http://www.haccpalliance.org

What is Pastrami?

Pastrami is a popular delicatessen meat usually made from beef.  Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, seasoned with various herbs and spices, and then smoked.  Although beef navels are the traditional cut of meat for making pastrami, UMD proudly offers flat round, Navel, 1st cut, and Turkey Breast Pastrami. Click here to view our pastrami products.

What is the correct way to cook Corned Beef?

Place meat in cooking pot; add only enough water to cover meat. Bring water to boil.  Cover pot and reduce heat.  Simmer approximately 2-3 hours until meat is fork tender. Remove meat from pot, slice across the grain and serve.  Meat is fully seasoned; for retail pieces add spice packet to water before boiling if desired.

Where does brisket come from?

Brisket is a cut of meat from the breast or lower chest of choice cattle. A good brisket will have fat marbled throughout the meat which helps keep the beef tender and juicy.

 

Deli done right