Corned Beef (Pickled First Cut Brisket)

We take our richly flavored- yet lean- Golden West Glatt First Cut Brisket and pickle it the old fashioned way: a long, slow process that lasts for days and days in brine and pickling spices. When it's done, you've got yourself the finest glatt kosher corned beef you will ever know. (Not Kosher for Passover)

Recipes:
Golden West Corn Beef

Golden West Glatt Pickled Tongue

This Premium Angus glatt kosher delicacy is steeped in brine and pickling spices for many days, then immersed in fresh water for several more. That's when you take over: Cook it covered in water, long, low and slow with herbs and spices (try thyme, bay leaf, parsley, pepper, salt, onion and garlic) at 275 for 2 1/2 to 3 hours. Now just peel away the outer skin, which should come off easily. Serve hot in 1/4 inch-thick slices with mustard over buckwheat or rice and beans or lentils. All we can say is, prepare yourself for one of the most overwhelmingly flavorful meats you will ever enjoy, so tender it yields to a mere touch of the fork. (Not Kosher for Passover)

Pickled Deckle

For lots of folks, deckle is THE meat for pickling. Seeing how it's lean, yet full of meaty, Premium Angus flavor, we allow they have a point. Brined for weeks-yes, weeks-in pickling spices, salts, and sugar, one mouth watering bite and you just might decide you're one of those folks yourself! (Not Kosher for Passover)