HUNTS POINT - Many people across the country plan to celebrate St. Patrick's Day by enjoying some corned beef, and there is a good chance that it will come from New York.
Nations Best Meat Wholesalers in Hunts Point churns out at least 120,000 pounds of corned beef weekly around the Irish holiday.
The meat processing business typically makes 60,000 to 80,000 pounds of corned beef a week. "For the three weeks leading up to St. Paddy's Day, we triple it," says Guy Robinson, who co-owns Nations Best.
Their brisket arrives from as far away as Australia in 2,000-pound bins packed into trailers. Once the meat arrives, it is trimmed to meet customers' needs.
"Each customer is different," says Peter Previti, who also co-owns Nations Best. "Some customers — especially the old-timers — they prefer a little more fat on there."
The meat then gets injected with brine and is cured for three days. The solution is a proprietary blend that Nations Best isn't sharing.
Next, the meat cooks. "We cook everything at a very low temperature over a long period of time," says Previti. "Some things take time."
Finally, the meat is shipped to thousands of people in 26 states, giving customers a taste of old-fashioned New York corned beef.