A Chicago St Patrick’s Day isn’t complete without corned beef and a south side meat shop has served up its original recipe since its early beginnings in 1972. Whittingham Meats, a family operated business since 1947, offers both raw and cooked versions of their spiced corned brisket.
Whittingham’s blend of spices is what sets their corned beef apart from other brands. The USDA Choice beef briskets are brined and vacuum sealed with the spice mix, allowing it to marinate after the brining process. The spice mix mostly consists of peppercorn, allspice, bay leaf and mustard seed -- to name a few.
In addition to Whittingham’s original USDA Choice original recipe, the company also offers a “Patty Shea’s” USDA Prime alternative if you’re willing to pay a little extra. The extra fat marbling in the USDA Prime briskets guarantees the corned beef to be more flavorful and tender.