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Frequently Asked Questions

  • Do you offer shipping?
    We do not offer any type of shipping.
  • How do I cook Corned Beef?
    The corned beef is fully seasoned. Place entire contents of package (including any extra juices) in a pot and cover with cold water. Place lid on pot. Then bring it to a boil and reduce heat to low. Let simmer unit fork tender approximately 2.5-4 hours depending on size. The internal temperature must reach at least 160 degrees Fahrenheit. Remove from heat and let stand in the same water for 15 minutes before slicing across the grain.
  • Can you freeze Corned Beef?
    Yes, make sure to put in the fridge 24-48 hours before you cook it to allow an evenly distributed defrost.
  • What is Corned Beef?
    Corned beef starts out as the same beef that gives you your favorite steaks and roasts. It’s the “Curing” process that transforms it into corned beef. Curing meats was used as a preservation technique for meat and fish going back to the Romans and even before that to ancient civilizations in and around Mesopotamia. Packing beef in salt or brine (salt water) along with small amounts of special rare salts causes the meat to be preserved and turn pink, even after it’s been cooked. That is also the reason that cured and smoked ham stays pink after it is cooked. Frank Wigley, back in 1880’s England, used these techniques along with his own recipe of spices to create Wigleys Corned Beef.
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