Chicago-made · Pilot batches now sampling
South Side Irish™ Premium Meats is a new line of traditionally cured brisket and ready meals, made in Chicago. We're running pilot batches now and sending samples to retail, deli and foodservice buyers.
The corned beef
A whole brisket is two muscles. We cure both and pack them separately, so you can stock the one your customers actually cook.
The long, thinner muscle along the bottom of the brisket. Less marbling and an even thickness, so it cuts into uniform slices.
The thicker, marbled muscle that sits on top of the flat at one end. The extra fat through the meat keeps it moist through long cooking.
Both cuts are traditionally cured with a spice blend of mustard seed, coriander, black pepper, bay leaf and red pepper.
Ready meals
Refrigerated noodle meals with chicken and sauce in the tray, ready in minutes. Built for the grab-and-go case next to the meals your shoppers already buy.
| Format | Trays | Net weight |
|---|---|---|
| Single tray | 1 | 11.15 oz (316 g) |
| Two-pack | 2 | 22.30 oz (632 g) |
| Family tray | 1 large | 22.30 oz (632 g) |
Each single tray holds 4 oz chicken, 180 g noodles and 0.8 oz sauce. Sell sheets with store cost and suggested retail are available on request.
Pastrami
Next on the bench. Ask about pilot timing if you want to be first to sample it.
Beef bacon
In development alongside the pastrami. Ask about pilot timing.
For buyers
Tell us what you buy and where it sells. We'll follow up with:
