BEEF CORNED SLICED (LONG)
$9.69
per Pc
Kosher Corned Beef, Sliced Fresh at the Counter
Corned beef from a plastic prepack is a different product from corned beef sliced fresh at the counter. At the Satmar Meats deli counter on 13th Avenue in Boro Park, corned beef is sliced to order — thick for hot sandwiches, thin for stacking — from brined first-cut brisket, cooked in-house.
Corned Beef, Sliced Fresh
BEEF CORNED COOKED FRESH
Price per Lb.$31.59
CORNED BEEF VACUMED
Price per Lb.$31.59
PICKLED CORNED BEEF (1ST CUT BRISKET)
Price per Lb.$24.99
Approx. package weight: 4 lb
The deli counter’s guide to kosher corned beef
What the counter staff tells shoppers every day about buying real corned beef.
What corned beef actually is
Corned beef is brisket that spends days in a seasoned brine — salt, pickling spice, garlic — before it is cooked low and slow. The brine is what turns plain brisket pink, tender, and unmistakably deli.
Corned beef vs. pastrami
The deli's two greats share a brine but split at the finish: corned beef is cooked plain after curing; pastrami gets a pepper-spice crust and a smoke. Order one of each and taste the difference side by side.
First cut: why the brisket cut matters
Good corned beef starts as first-cut brisket — the leaner flat — so it slices clean and eats tender. Cheap corned beef from lesser cuts falls apart or chews tough.
Fresh-sliced vs. prepack
Prepack corned beef is sliced weeks earlier and sealed in plastic; the texture suffers and the flavor dulls. Counter-sliced corned beef is cut when you buy it — juicier, fresher, sliced thick or thin exactly how you like it.
Pickled corned beef for cooking at home
Prefer to cook it yourself? Pickled (uncooked) corned beef from first-cut brisket goes in your pot — braise it low for a few hours until a fork slides in, then slice against the grain.
How to order like a regular
By the pound, sliced thick or thin — say how you will eat it and the slicer does the rest. Thick for a hot Reuben-style sandwich, thin for cold stacking, a full pound for the week's lunches.
Storing and reheating
Keep fresh-sliced corned beef refrigerated and eat within 4 to 5 days. To serve hot, warm slices gently in a covered pan with a splash of water — steaming beats microwaving for texture.
Beyond corned beef: the full deli counter
The same counter slices pastrami, roast beef, turkey, salami, and the full cold-cut lineup. Browse the deli department or the cold cuts counter for the complete selection.
Ordering kosher corned beef in Brooklyn: fresh-sliced, vacuum-packed, or pickled to cook at home
You can buy kosher corned beef in Brooklyn sliced fresh at the Satmar Meats deli counter at 4402 13th Avenue: call (718) 438-8444 or order online for pickup or local delivery, and choose it sliced thick or thin, vacuum-packed, or pickled from first-cut brisket to cook in your own pot.
Three ways to take it home
Fresh-sliced is the classic: cooked corned beef cut to order, thick for a hot sandwich piled high or thin for cold stacking. Vacuumed corned beef is packed to take home the same way, and pickled corned beef — uncooked, from first-cut brisket — goes into your pot to braise low and slow for a few hours until a fork slides in. All three start at the same deli counter, from the same brined brisket.
How much to order, and how to serve it
For sandwiches, plan on a quarter to a third of a pound per person; for a platter or a main course, about half a pound, since guests almost always come back for more. Keep fresh-sliced corned beef refrigerated and eat it within 4 to 5 days, and warm slices gently in a covered pan with a splash of water — steaming beats microwaving for texture. Leftovers chop into corned beef hash with potatoes and onions the next day.
Order ahead for Shabbos, holidays, and crowds
The deli counter is at its busiest before Shabbos and holidays, so order ahead and your corned beef is sliced to your thickness and ready, with no waiting in the Friday line. For a simcha or an event, the deli builds platters with corned beef alongside pastrami, roast beef, turkey, and salami. Call ahead and the counter will help you size the platter to your guest count, and pick everything up in the same trip as your butcher cuts and prepared foods.
Kosher corned beef this fall: sandwich season at the deli counter
As the weather cools, the corned beef counter gets busy: hot sandwiches piled high, platters for the fall simcha calendar, and a pickled brisket for the home cook who wants the house to smell like a deli. All of it starts at the same counter at 4402 13th Avenue, the counter the regulars walk straight to.
Fresh-sliced, the way you say it
Cooked corned beef is sliced when you order — thick for a hot sandwich, thin for cold stacking, long-sliced for the full deli cut. Say how you will eat it and the slicer does the rest. A pound covers the week's lunches; half a pound a person covers a platter or a main course. The slicer works across the counter from the pastrami, so a mixed pound is one request.
Vacuumed for the freezer, pickled for your pot
Vacuum-packed corned beef takes the same sliced meat home sealed for later — the choice for stocking up or sending to family. The pickled corned beef, from first-cut brisket, is the uncooked version: braise it low for a few hours until a fork slides in, then slice it against the grain at your own table. Both keep the same brine-born flavor; the choice is only about when you will eat it.
Platters and the whole deli run
For a kiddush or a simcha, the counter builds platters with corned beef alongside pastrami, roast beef, turkey, and salami, and sizes them to your guest count. Order ahead on a busy week and the platter is ready when you are — picked up in the same trip as your butcher cuts, salads, and drinks. One call to (718) 438-8444 plans the platter, the timing, and the rest of the order together.
Kosher corned beef in late fall: hot sandwiches, hash, and the Shabbos deli tray
Corned beef is fall food at a deli counter — it warms a sandwich, anchors a Shabbos deli tray, and turns Sunday leftovers into hash. At Satmar Meats, 4402 13th Avenue in Boro Park, the corned beef is cooked and sliced fresh at the counter, never a prepack: sliced thick or thin, against the grain, in the amount your table needs. Vacuumed packs and pickled corned beef for cooking at home stand next to it, so the same stop covers tonight's supper, the weekend, and the pot you want to cure yourself.
Sliced fresh, the way it should be
The difference between counter-sliced corned beef and a prepack is the difference between a sandwich and an errand. Order it sliced to the thickness your meal wants — thin for piling, thicker for frying — and it is cut from first-cut brisket while you shop. How long it keeps, and how to reheat it without drying it out, are answered in full on this page.
The hot sandwich and the deli tray
At home, corned beef wants gentle heat and good company. This page covers what to serve with it; the counter covers the rest of the tray — the full cold-cut lineup slices in the same visit. For Shabbos or a holiday, order ahead and the slicing is done before the Friday rush, by phone at (718) 438-8444 or online.
Pickled corned beef for your own pot
Cooks who want to make it themselves start with the pickled corned beef, cooked at home with the method this page lays out. It is also where the cholent cooks look first in the fall — a piece of pickled beef changes a pot. Ask at the counter and the size will match the pot you own.
Kosher corned beef in late October: hot sandwich season, sliced to order
Fresh kosher corned beef in Brooklyn is sliced to order at the Satmar Meats deli counter, 4402 13th Avenue in Boro Park — cooked corned beef from brined first-cut brisket, cut thick for a hot sandwich or thin for stacking. Late October is hot sandwich season: the same counter also sells vacuum-packed corned beef and pickled, uncooked corned beef to cook at home, so all three ways of eating it sit in one case.
Fresh-sliced, the way the counter has always done it
Corned beef here starts as first-cut brisket — the leaner flat — brined in a seasoned salt solution with pickling spices and garlic, then cooked in-house. It is sliced when you buy it: thick for a hot sandwich, thin for cold stacking, by the pound. Fresh-sliced keeps about 4 to 5 days refrigerated; serve it hot by warming slices gently in a covered pan with a splash of water.
Vacuum-packed and pickled: the other two ways home
Vacuumed corned beef is the same cooked corned beef, packed to take home by the pound. Pickled corned beef is the cook-it-yourself form: uncooked, from first-cut brisket, listed in an approximately 4-pound pack for your pot — braise it low and slow for a few hours until a fork slides in, then slice it against the grain. A ready sliced pack covers the quickest need.
Corned beef next to its cousin, pastrami
Corned beef and pastrami share a brine and split at the finish: corned beef is cooked plain after curing, while pastrami gets a pepper and spice coating and a smoke. Order one of each, sliced fresh, and taste them side by side — then build the week's sandwiches and the Shabbos tray from the same counter.
Corned beef questions, answered
Everything shoppers ask about kosher corned beef — answered in plain terms.
Where can I buy fresh kosher corned beef in Brooklyn?
Satmar Meats at 4402 13th Avenue in Boro Park slices kosher corned beef fresh at the deli counter — cooked corned beef sliced to order, vacuumed packs, and pickled (uncooked) corned beef for cooking at home. Order online for pickup or local delivery, or call (718) 438-8444.
What is corned beef, exactly?
Corned beef is brisket that has been cured — brined — in a seasoned salt solution with pickling spices, then cooked. The “corning” is the curing; the result is tender, pink, and deeply seasoned, the backbone of the Jewish deli sandwich.
Is corned beef the same as pastrami?
No — they start as cousins but finish differently. Corned beef is brined brisket, cooked and sliced. Pastrami is also brined, but then coated in pepper and spices and smoked. Corned beef tastes mellow and meaty; pastrami tastes smoky and peppery. The counter carries both, sliced fresh.
Can I get corned beef sliced thick or thin?
Yes — sliced to order at the counter. Thick for a hot sandwich piled high, thin for cold stacking. Say how you will eat it and the slicer does the rest.
Do you carry pickled corned beef I can cook at home?
Yes — pickled corned beef made from first-cut brisket, ready for your pot. Braise it low and slow for a few hours until fork-tender, or cook it down for corned beef and cabbage.
How long does fresh-sliced corned beef keep?
Refrigerated, about 4 to 5 days. Fresh-sliced has no prepack preservatives, so buy what you will eat within the week. It also freezes well.
Do you make corned beef platters or sandwiches?
The deli builds platters for simchas and events, with corned beef alongside the full cold-cut lineup. See catering or call (718) 438-8444 to plan quantities.
Do you deliver kosher corned beef?
Yes — order online and choose pickup at 4402 13th Avenue or a local delivery area in the cart.
What makes corned beef kosher?
It starts with kosher meat. Corned beef is made from brisket — a cut from the kosher forequarter of the cow — that is cured in a seasoned brine and cooked. At Satmar Meats everything at the deli counter is strictly kosher, so the corned beef is prepared and sliced under the same kosher standards as the rest of the store.
How much corned beef should I order per person?
For sandwiches, a quarter to a third of a pound per person is a good starting point; for a platter or a main course, plan on about half a pound per person, since guests almost always come back for more. Tell the counter how you are serving it — sandwiches, a board, or a hot main — and they will help you size the order.
What is the best way to reheat corned beef without drying it out?
Keep it gentle and keep it moist. Warm sliced corned beef covered, with a splash of water or its own juices, over low heat or in a low oven until just hot. Corned beef dries out when it is blasted on high heat; warming it slowly in its own moisture keeps it tender and juicy.
Can I order corned beef ahead for Shabbos or a holiday?
Yes, and it is a good idea — the deli counter is at its busiest before Shabbos and holidays. Call (718) 438-8444 or order online and your corned beef will be sliced to your thickness and ready for pickup or local delivery, so you are not waiting in the Friday line.
What can I make with leftover corned beef?
Leftovers are a bonus, not a problem. Corned beef hash with potatoes and onions is the classic, and chopped corned beef also works in a hearty soup or fried up with eggs for breakfast. Kept wrapped in the refrigerator, fresh-sliced corned beef holds up well for these next-day dishes.
Can I buy corned beef together with the rest of my order in one trip?
Yes. The deli counter is one part of the whole shop — you can pick up sliced corned beef, butcher cuts for Shabbos, prepared foods, and grocery items in a single visit or a single online order, with pickup at 4402 13th Avenue in Boro Park or local delivery across Brooklyn.
Do you carry vacuum-packed corned beef?
Yes — alongside fresh-sliced corned beef, the counter carries vacuumed corned beef, listed with the cooked fresh corned beef and the pickled first-cut brisket. Order online for pickup or local delivery, or call (718) 438-8444.
How do I cook pickled corned beef at home?
Braise it low and slow for a few hours until a fork slides in and it is fork-tender, then slice it against the grain. The pickled corned beef here is made from first-cut brisket and comes ready for your pot.
Should corned beef be sliced with or against the grain?
Against the grain — that is how a piece you cooked at home should be sliced once it is fork-tender, so the slices eat tender. At the counter, say whether you want your corned beef thick or thin and the slicer does the rest.
Can I order corned beef by phone?
Yes — call (718) 438-8444 and your corned beef will be sliced to your thickness and ready for pickup at 4402 13th Avenue, Brooklyn, NY 11219, or order online and choose pickup or local delivery.
Is your corned beef made from first-cut brisket?
Yes — the corned beef starts as first-cut brisket, the leaner flat, brined in a seasoned salt solution with pickling spices and cooked in-house, so it slices clean and eats tender.
What other cold cuts can I get at the same counter?
The same counter slices pastrami, roast beef, turkey, and salami, and the full cold-cut lineup, so one stop builds the whole deli spread. Add prepared foods and salads from the shop and the meal is covered in a single trip.
What are your store hours?
Regular hours are Sunday 10:30 AM–10 PM, Monday–Wednesday 9 AM–10 PM, and Thursday 8:30 AM–10 PM. Friday closes early and Saturday is closed, so call (718) 438-8444 to confirm Friday and holiday hours before you come in.
Can I buy a whole cooked corned beef, not sliced?
Yes. Alongside the sliced corned beef, the counter lists cooked fresh corned beef whole, so you can take it home and slice it at your own table — thick for dinner, thin for the next day's sandwiches. Call (718) 438-8444 and the counter will set one aside.
What is the difference between the long-sliced and the vacuumed corned beef?
Both start as the same cooked corned beef. The long-sliced is cut fresh at the counter in the long deli slice, ready to eat the same day. The vacuumed is sliced and sealed in a pack, which keeps it fresher for longer in the refrigerator and makes it the better choice for stocking up or traveling.
What drinks go with a corned beef sandwich?
The store's drinks department carries the classic deli pairings — seltzer, cola, ginger ale, and lemon soda, plus iced teas — sold by the piece, so you can add exactly what the table drinks to the same order as the corned beef.
Can I add sliced corned beef to a catering order?
Yes. Add corned beef — sliced to your thickness or as part of a deli platter — to an order of hot catering trays, and the cold and hot food are picked up or delivered together. Call (718) 438-8444 and the store will plan the quantities with you.
What should I serve with corned beef at home?
Keep it deli-style: mustard on the sandwich, and the deli department's cold salads and a hot soup alongside. The same trip that gets your corned beef sliced can add coleslaw, potato salad, and the rest of the table from the deli counter.
What should I put on a corned beef sandwich?
Keep it classic: good rye or a fresh roll, a smear of mustard, and a pickle on the side. Corned beef sliced fresh at the counter is rich enough to carry a sandwich on its own — add coleslaw from the deli if you like it piled high.
Can I make corned beef hash with leftover corned beef?
Yes — hash is the classic second life for corned beef. Chop the leftovers with potato and onion and fry until crisp at the edges. It is one of the best reasons to order a little extra at the counter on Friday.
Can I order corned beef sliced extra thick for frying?
Yes. Corned beef is sliced to order at the counter, thick or thin — ask for a thicker slice when it is going into a hot pan, and a thinner slice for sandwiches that pile high. It is sliced against the grain either way.
How do I keep sliced corned beef moist in the refrigerator?
Wrap it tightly so air cannot reach the slices, keep it cold, and reheat gently — steaming or warming it covered keeps the moisture in. The freshness guidance on this page covers how long fresh-sliced corned beef keeps.
Can I add pickled corned beef to a cholent?
Yes. Pickled corned beef is sold for cooking at home, and a piece in the cholent pot adds deep, seasoned flavor through the long cook. The cooking method on this page works for the pot; size the piece to your cholent when you order.
Is corned beef better served hot or cold?
Both, for different meals. Warmed gently, it is the hot sandwich and the dinner plate; cold, it slices clean for the deli tray and next-day sandwiches. Fresh-sliced corned beef from the counter handles both — which is why it is ordered by the pound.
What spices are in the brine for your corned beef?
The brine described on this page is a seasoned salt solution with pickling spices and garlic. The brisket spends days in that brine before it is cooked low and slow, and the brine is what turns plain first-cut brisket pink, tender, and unmistakably deli. For anything beyond that about a specific batch, ask the counter at (718) 438-8444.
Can I buy corned beef in a ready sliced pack as well as fresh by the pound?
Yes. Alongside cooked corned beef sliced fresh at the counter by the pound, this counter lists a ready sliced pack — the long sliced pack — for a quicker pickup. Fresh-sliced is cut thick or thin exactly how you like it; the pack is the same counter's corned beef in ready-to-take form. Both are on this page with their own prices.
Can I freeze vacuum-packed corned beef?
Vacuum-packed corned beef is packed to take home the same way the fresh is sliced, and corned beef freezes well — fresh-sliced corned beef included. Freezing suits the vacuumed form best, since it is sealed for storage. Refrigerated, fresh-sliced corned beef should be eaten within about 4 to 5 days, so freezing is the right move for anything beyond the week.
Can I taste corned beef and pastrami side by side from the same counter?
Yes — the counter suggests exactly that. Corned beef and pastrami start as cousins in the same kind of brine, then split: corned beef is cooked plain, pastrami is coated in pepper and spices and smoked. Order some of each, sliced fresh at the same counter, and taste the difference in one sitting before you commit the week's sandwich order to either one.
Is the pickled corned beef already cooked?
No. Pickled corned beef is the uncooked form — brisket that has been brined and is ready for your pot, not for the sandwich. Braise it low and slow for a few hours until fork-tender, or cook it down for corned beef and cabbage, then slice against the grain. The cooked corned beef at the counter is the sliced and vacuum-packed forms on this page.
Can I buy a smaller piece of pickled corned beef than a whole brisket flat?
The pickled corned beef listed here is from first-cut brisket in an approximately 4-pound pack. If your pot or your table needs a different amount, ask the counter — corned beef at this deli is handled to order, thick or thin, by the pound — at (718) 438-8444, and the store will tell you what sizes it can cut for you that day.
Get fresh-sliced corned beef today in Boro Park
Sliced when you order, ready when you are.
Get fresh-sliced corned beef today
Order online for pickup or local delivery, or call (718) 438-8444 and have it sliced while you wait. Pickup is at 4402 13th Avenue, Brooklyn, NY 11219.
Shop the deli counter
Browse the full deli department — cold cuts, soups, salads, and prepared foods — plus the butcher counter for fresh meat.
Feeding a crowd?
Deli platters and full catering for simchas and events. One call plans it all: (718) 438-8444.