Boston Brisket Company

This segment originally aired on March 16, 2011.

The Boston Brisket Company is a hold-over from the days when Boston was actually a center for meat processing. Most of the old meat companies are long gone, but Jack Epstein carries on in a small processing plant in New Market Square in South Boston producing traditional gray corned beef.

With a pint of Guinness, corned beef is the perfect St. Patrick's day meal. (Anthony Brooks/WBUR)

With a pint of Guinness, corned beef is the perfect St. Patrick’s day meal. (Anthony Brooks/WBUR)

Gray corned beef is basically a cheap, tough cut of beef brisket that’s trimmed, pumped full of a salty water brine, and left to soak for a few days until it’s tender. Epstein has about ten workers who cut, trim and brine the meat and then vacuum pack it and ship it out and says they sell about $1 million worth of gray corned beef around St. Patrick’s Day.

Radio Boston’s Anthony Brooks visited the plant and sampled some of the final product at Doyles in Jamaica Plain.

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