Ask The Corned Beef Chief®

Always Fresh – Never Frozen

Shawn Cosgrove is asked questions everyday about corned beef. If you have a question and would like The Corned Beef Chief® to answer your question, please send an email to and Shawn will answer your question in a timely manner. All questions and answers will be made public within this section of the website.

Submitted by Amanda
I noticed your corned beef does not use spice packets? Is there something wrong with spice packets?

Hi, Amanda, great talking to you over email. In short, there is nothing wrong with spice packets. They are approved for use in the food service industry. However, here at Broadway Corned Beef, we fully season each piece of our corned beef before it is packaged. We do this for several reasons. First, spice packets are so small and you never get enough to fully season your corned beef. Secondly, most of the space within the spice packet is air. Thirdly, we do not like spice packets coming in contact with our finished raw food product. Lastly, when you use a spice packet, the marination process begins once you start the cooking process. With our products, the marination process begins once they are vacuum-sealed. The end result is a mouth-watering, juicy, melt in your mouth fork tender piece of Broadway Corned Beef.

– The Corned Beef Chief

Submitted by Joshua

There are so many ways to cook corned beef. If you could share one universal truth about cooking corned beef, what would it be?

Hi Joshua, I cannot stress this enough, whether its stove-top or a crock pot, the piece of corned beef must be completely covered with water. If you don’t, you run the risk of uneven cooking or drying out.

– The Corned Beef Chief

Submitted by Henry

Is corn used at all in making corned beef?

Hi Henry, corned beef does not use corn at all in the processing cycle. The term “corn” comes from large grains of salt, often called corns of salt used to preserve/cure the meat.

-The Corned Beef Chief

Submitted by Lamar

What is the correct way to slice corned beef?

Hi Lamar, thank you for taking time out of your day to reach out to us. The correct way to slice corned beef is against the grain.

– The Corned Beef Chief

Submitted by Amy

I love your point cuts. They make great burnt ends. What is the main difference between the flat and point cuts?

Hi Amy, it was a pleasure speaking with you today on the phone. Thank you for taking the time out of your day to contact us. With corned beef; I always share my humble opinion and that is, “The Flavor is in the Fat!” With that said, if you click on this link, Broadway Corned Beef Terminology you will be able to get a detailed description of terminology within the corned beef industry.

While I do enjoy our flat cuts, my personal favorite is a combo of our split cut with a point cut cooked together. The point cut will enhance the flavor and you will go back for seconds. If you prefer to cook points by themselves; the key to cooking points is very long and slow cooking as it will break down the fat and connective tissue.

– The Corned Beef Chief

Submitted by Henry

Why is some corned beef grey and others are red?

Hi Henry, thank you for inquiring about the various colors of corned beef.  Corned beef that is red in color has been preserved with salt and potassium nitrate whereas corned beef that is grey in color has only been preserved using salt.

– The Corned Beef Chief

Submitted by Ladeesha

What do you recommend the internal temperature while cooking your corned beef?

Low and slow is your friend while cooking corned beef.  We recommend an internal temperature of 160 degrees.  If you are cooking low and slow, we recommend never going above 180 degrees.

– The Corned Beef Chief

Submitted by Antonio

Can you bake corned beef?

Carlos, my wife loves this method of cooking corned beef and it truly is amazing.  Place corned beef in a baking pan, cover it with water and then wrap tinfoil over the top and sides of the corned beef.  Set the oven to 4 hours at 400 degrees and I promise you will not be disappointed.

– The Corned Beef Chief

Submitted by Joe

What is silverskin?

Hi Joe, thank you for reaching out.  Think of silverskin as built-in support for the various muscle groups within meat.  It is a thin film, technically speaking, it wraps the connective tissue within the meat.  It is very simple to trim and I highly recommend removing any silverskin found on your brisket.  Silverskin does not break down when cooked so you are not receiving any additional flavor or increased mouth profile.

-The Corned Beef Chief