Patrick's Day: where shamrocks sparkle, green beer flows, leprechauns frolic, and corned beef and cabbage make a cameo. But wait, the Irish version is a whole other story! Forget friendly leprechauns and corned beef - in Ireland, it's a different ball game.
Back in the day, corned beef wasn't a hit in Ireland due to cattle serving other purposes besides being dinner. Thanks to British rule, beef became a hot commodity, and the potato made its grand entrance. The export of cattle to England and the rise of the Irish corned beef industry turned heads. "Corned beef" got its name from the salt crystals in the curing process, making Ireland a corned beef hotspot.
While Irish corned beef rocked the international market, the Irish themselves rarely nibbled on their famous dish. The Great Famine reshaped Irish diets, and Irish immigrants in the U.S. swapped to kosher corned beef, especially from Jewish delis in NYC.
Irish and Jewish histories of hardship and kinship led to a beautiful bond. Irish folks, now dining on meat, fell for Jewish-style corned beef, linking it to St. Paddy's Day traditions.
In Ireland, St. Patrick's Day calls for lamb or bacon, not corned beef and cabbage. Many modern-day Irish traditions, like parades, were imported from the U.S. For an authentic Irish experience, skip the corned beef misconceptions and remember - it's "St. Paddy's Day," not "St. Patty's Day"!
Interested in delving deeper into the history of Corned Beef? Explore Shaylyn Esposito's enlightening article, "Is Corned Beef Really Irish? The Rise and Fall of the Traditional St. Patrick's Day Meal," featured in Smithsonian Magazine.
It's all about preference! The various cuts of Corned Beef Brisket can be broken down based on your preference for marbling, tenderness and flavor. We do recommend serving Corned Beef Brisket warm and always sliced against the grain.
Check out our guide for slicing Corned Beef and Pastrami below!
By following Saval Deli's Corned Beef Cooking Guide, you'll create a St. Patrick's Day masterpiece that will leave your family and friends asking for seconds. Celebrate with the best – Saval Deli's premium Corned Beef!
Discover the art of slicing with our Corned Beef and Pastrami guide, ensuring you get the perfect slices every time!
]]>The bread is essential to an exceptional sandwich, so choose your favorite Rye Bread.
Ingredients:
2 Tablespoons Butter
2 Slices Rye Bread
4-5 oz Corned Beef Sliced Thin
2 Slices Swiss Cheese
2 oz Sauerkraut, Drained
1-2 oz Thousand Island Dressing
Procedure:
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing and layer 1 slice Swiss cheese, 2 slices corned beef, sauerkraut and second slice of Swiss cheese. Top with bread, buttered side out.
Grill sandwiches until both sides are golden brown. Serve hot. You can also grill bread and heat sauerkraut, swiss and corned beef on the side and stack sandwich after all is hot.
Serve with a smile, good weather, and good company.
]]>Ingredients:
1 Large Tortilla
4 oz Corned Beef, shredded
2 oz Sauerkraut, Drained
1 oz Iceberg or Romaine Lettuce
1 oz Sliced Tomato
1 oz Horseradish sauce
Procedure
Heat corned beef and sauerkraut in a skillet on medium heat, until warmed through. For best results, lightly heat your burrito or tortilla.
Layer all ingredients end to end into burrito and roll. It is optional to toast the outside of your burrito. Garnish as you desire and serve hot!
]]>Head to 49:14 to see it for yourself!
The event will take place on Monday, June 13, 2022 at the Marriott Marquis in Washington, DC.
Honoring Our Heroes will bring together approximately 700 friends and community members who will contribute nearly $1 million to help Food & Friends provide medically tailored meals for those living with HIV/AIDS, cancer, and other serious and chronic illnesses.
This celebratory event will be a tribute to the healthcare, social services, and restaurant professionals that kept people safe and at home during a global health crisis. In appreciation of our long-standing partnership with the restaurant community & their service during COVID, sponsors of $10,000+ will have the opportunity to host a chef & guest at their table.]]>
As we enter our 90th year in business, the Saval's are thrilled to be selected for this honor. Thank you to Baltimore Business Journal and Rebecca Logan for a fantastic article.
Paul Saval occasionally journeys back in time to Baltimore’s Corned Beef Row where his grandparents Harry and Flora Saval once sold deli meat.
“Every new employee I try to meet with the first week and we go over the history of the company, the values of the company and the plan for the current year,” Saval said.
He never switches up the script.
“Maybe it gets old. But every piece of the puzzle kind of comes into play,” Saval said. “Why we still exist and why we’ve been successful.”
]]>"In Episode 44 of MeatingPod, we're talking deli with a difference with Jeff Saval, president, Deli Brands of America, a subsidiary of Saval Foods Corp. Jeff walks us through how the company continues to live up to its philosophy of 80 years, "Deli With a Difference." The key, he says, is continual investment in equipment and facilities to increase throughput efficiencies in injection, tumbling, cooking and chilling, slicing and packaging, which provides quality product to meet customers' expectations at every price point. "
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120 BRISKET
The 120 Brisket consists of both the flat and point cut. This cut is most commonly used in New York Style Delis. The term "120" Brisket is simply a USDA naming convention.
DELI TRIM
Deli trim is leanest 120 Corned Beef Brisket with just 1/8th -1/4th aggregate maximum fat cover on fat side.
Sternum (lean side) pocket fat is leveled off, fat side pocket is beveled out ½ inch. Because of the fat trim, this product has a good yield after cooking.
KEG
No, not that kind- although it is almost St. Patrick's Day! Kegs are Barrels used for loose packing Corned Beef.
PUMP %
The Pump of a product is typically listed as a percentage on the label and simply states the level of brine injection. The higher the injection level, the lower the yield and price.
FULL CUT- Great for Deli Use!
This style of brisket includes the pectoral meat, which is what makes the brisket wider and leaner than the 120 Brisket. The Full Cut Brisket has a better yield of lean meat, making it more expensive. Although a wider slicer is needed to slice this product, it is an exceptional option for Deli use!
VALUE TRIM
These briskets are not trimmed and have the most fat content comparatively. The lack of trim creates a more flavorful end product when compared to leaner cuts. These are commodity choice briskets processed as is.
FIRST CUT- Also great for Delis!
The first cut (or commonly termed “flat”) is the leaner end of the brisket. This leaner cut is great for corned beef sandwiches and deli trays!
FLAT CUT RETAIL
Flats are cut from the lean end of the brisket that includes the first cut. This style of brisket if often used in retail & grocer packages.
POINT CUT RETAIL
The point come from the thicker, fattier end of the brisket.
"We are honored to have this longtime partnership with Saval Foodservice. The funds raised have enabled CCF to support years of innovative work from some of the area's most promising pediatric oncology researchers," said Tasha Museles, Executive Director of CCF.
Since 1983, CCF has funded locally-based researchers, facilities, and programs supporting families facing a diagnosis of cancer. CCF's funding focuses on Maryland, D.C., and N. Virginia.
Saval Foodservice selected CCF as the charity to support for two key reasons – its commitment to helping children fighting cancer, and its support of the company's local community. Dozens of area businesses contribute to this tournament through sponsorships, golf foursomes, and donating silent auction items. In 16 years of support, Saval Foodservice has raised over $250,000 to support CCF.
This longtime support has helped CCF grant over $38 million to area hospitals and researchers to treat and cure childhood cancers. This event enables CCF to invest in research that will identify cures as well as programs supporting pediatric patients and their families.
"We are committed to supporting CCF and their efforts to finding a cure for childhood cancer and have continued this great partnership to provide funds and wellness to local children and their families of our community," said Paul Saval, President and CEO of Saval Foods Corporation.
Founded in 1983, The Children's Cancer Foundation is committed to funding locally-based researchers, programs and facilities until every child is assured a healthy future. To make a donation to CCF, visit www.childrenscancerfoundation.org/donate.
Saval Foodservice is a family owned business, established in 1932 and is the largest independent broad line food distributor serving the independent restaurant trade in the Mid-Atlantic region.
]]>Deli Brands of America, the processing subsidiary of Saval Foods Corporation, will utilize the new facility to support its current operation that produces deli meats, and family recipe entrees.
"We are excited to continue the growth of our company which my grandfather started in 1932," said Jeff Saval, President of Deli Brands of America.
The new location will be utilized for deli meat slicing functions, as well as to handle all outbound freight and logistics for Deli Brands of America. This facility is in addition to their processing plant located in Baltimore, MD which produces a variety of deli products including corned beef, pastrami, roast beef, as well as the Honest to Goodness Natural Deli brand, made with all-natural ingredients. The company also markets beef, pork, veal and lamb products, as well as family recipes that feature items like corned beef hash, roasted pork loin and gourmet pot roast. DBA sells to distributors, chain restaurants, retail foodservice and industrial food users throughout the United States.
"After an extensive real estate search, it became apparent that 1705 Twin Springs Road met each important criteria for our growing needs, highlighted by its close proximity to our existing processing and distribution facilities," explained Jeff Saval.
"As a producer of perishable products, it is critical to minimize travel times and create an efficient logistics center to transport product to our growing customer base throughout the Mid-Atlantic region as well as national accounts throughout the United States. The building location is also convenient to our existing employees and provides us access to a highly-skilled base to recruit new workers in the future."