Alpine Butcher has the best Corned Beef in town

corned beefCorned beef has become essential to anyone who plans on celebrating St. Patrick’s Day this month. Our take on this traditional Irish-American dish is as rich in history as it is in flavor. The recipe we use is the same recipe our Grandfather Robert Doyle (who is the second out of the four generations of our family owned butcher shop) used and it truly speaks for itself. Alpine Butcher can send you home with the best nitrate-free, USDA prime beef you can find on the market. In fact, we are almost willing to wager that you won’t be able to find a corned beef that is both nitrate-free and USDA prime anywhere else.

Corned beef as you may know is a salt-cured beef product. The word “corn” in this context comes from the Old English term for large grains of salt or any type of small particles. Although the exact beginning of corned beef is unknown, it is likely that “corned” beef began when people discovered that they could preserve meat by salt-curing; evidence of this can date back to Ancient Europe.

Corned beef became a staple Irish-American dish in the 19th century by Irish immigrants. The dish can be traced back to the traditional Irish meal of bacon and cabbage. When Irish immigrants came to the U.S. they substituted Irish bacon with beef because at that time it was considered to be more cost effective. Irish-American’s living in New England then started to use the cured meat in “New England boils” which is a dish typically consisting of corned beef, carrots, turnips, potatoes, and cabbage. This is a simple and hearty, one-pot meal that became very popular with working-class families living in New England.

Even though corned beef isn’t considered a traditional Irish meal, the dish has become an important part of the Irish-American celebration of St. Patrick’s Day. Our supply goes quick so make sure you order your corned beef now!