Roberts Corned Meats

Made my first corned beef and cabbage dinner with a six pounder from Roberts. So delicious! Just the right amount of fat and salt (as in not too much). Follow package directions and you can’t go wrong. Thank you RCM for making it sooo easy.

So tasty! Got a five pound corned beef. Cooked it exactly how the guy behind the counter told me (boiled for 3hours) and wow, it turned out awesome!

BEST. CORNED. BEEF. Not much I can add to that, it blows away most anything at the supermarket. I can only speak for their brisket, but they do round also. We don’t eat it often but when we do, it disappears fast, and most store bought briskets are small, no more than 3+ pounds, which after shrinkage don’t yield muct at all. Store bought corned beef generally has a lot more fat (waste) than these. I routinely get 7 – 8 pound ones here, use our largest dutch oven to simmer them in, and they are great. They do have extra pickling spice available, just ask. I don’t use anything else to cook, just lots of their own seasoning.
Working is SOMA does have some advantages, it’s less than a block from my office.

Absolutely Awesome pastrami. The best I ever had. I’ll try the corned beef and come back with another review.

Meat-​lovers paradise. Legend has it that the great Lefty O’Doul grew up on the corned beef from here.
Yes, the hours are kind of inconvenient, but everything is so good. And the people are really nice!

Popped in today for a retail cut … 3.99 a pound (lower than at TJ’s across the street) … really friendly at the counter. In and out in under 5 minutes. Butcher told me not to expect quite the same speed around St. Paddy’s day but that «even though there’s a line, we move people along at a good pace». I found parking on 9^th between Brannan and Bryant along the shopping center. Seems there’s always a meter spot open there. May be back soon, line be damned if this turns out to be as good a cut of meat as it looks. Watch the lunch break … 11:30 to 12:45 I think it said on the sign.

Hidden gem in the city!

Came here for a corned beef I intend to smoke and make into Montréal Style «Smoked Meat» (or Pastrami to you Americans). The cut of beef the guy pulled out what simply perfect with a great fat cap layer and then just tons of pure corned beef goodness. The man behind the counter served me right away, and once he found out I was Canadian pointed out the beef was actually from Alberta. I can’t wait to smoke it.
The quality is obviously much higher than my local cheapo chinese market.

Happy St. Patrick’s Day! The best corned beef around.

Year after Year in March my mouth waters for the the most tender piece of meat around. Roberts is by far my choice business for St. Patricks Day or any other time my family wants to get together and remember to good old times. The Dixon Family really knows how to make the best Corned Beef Around.

Don’t have to be Irish to love this place. The bomb.

Great cured (but raw) corned beef at really good prices — I think about $ 2.50/lb. Getting plain brisket at that price alone is a good deal, let alone pre-​cured brisket.
Only real downside being the hours (7 – 3 PM), given that I have an office job. They’re more of a wholesale business, so the hours make sense for them — just not convenient for most consumers.

The BEST and oldest local supplier of corned beef, pastrami and other cured meats (sausages, ham, bacon, turkey, etc) in SF. This year marks 100 years of this SF family owned business, yet this place only has 7 reviews.
Yes, u have to cook the corned beef yourself, but u are paying wholesale prices for a slab of meat. Save some money preparing your next family meal or backyard BBQ celebration. Note that the small retail shop has short hours (weekdays 7a-​3p) and is closed during lunch time.
Most people unknowingly have already sampled RCM products at many local restaurants and grocery markets. One popular example is Miller’s East Coast Deli (except for the east coast style fatty pastrami imported from Michigan) uses RCM products. And on the streetfood vendor side, Pearl’s Kitchen corned beef hash is made with RCM meat.
Cash only.

I need to make the effort before work to pick up a slab soon! I see their products in specialty stores. I use to live close by, call ahead of time! Awesome stuff!

This is the best Corned Beef in the world. They sell to other markets, and you can try it at Tommy’s or Lefty’s but the best thing to do is to go down to the shop and get it straight from the source. It’s kind of an old school, back to basics experience — you stand at a tiny retail counter and they’ll probably have to go in the back and cut what you want.
I think they have a special process where the meat is injected with the brine as well as bathed in it… it ends up with an amazing flavor.

Bought a corned beef tongue and cooked it. It was a little salty so you should soak it in water for a day to get some of the salt out before cooking it. It does taste really good.

This the place to go and get quality corned beef in SF. They cure it on the premises, and it puts anything you are going to find in a national chain to shame. Lots of restaurants around town serve Roberts Corned Beef, including Tommy’s Joynt and Lefty O’Douls, for example. You can get brisket or round, and know that it is being made, phosphate free, right there on Bryant Street. I have been lazy and bought a Shenson’s or other corned beef at the market, and been supremely disappointed. Try it once, you’ll take the time to get it over and over again.
Just to be clear: this is not a restaurant; you are going here to buy corned beef to cook at home. It is basically a butcher/​meat curing facility.
Here are the tips:
1) Don’t park in the Trader Joe’s/ Bed Bath and Beyond Lot and saunter across the street. You will get a ticket. Park at the meters, or at least don’t be obvious about your destination if you use the lot.
2) Be prepared to ask for what you want. After you enter, a bell rings, and a guy in full industrial butcher regalia (white coat, hairnet, gloves) will come out of the back and ask you what you want. I have taken to asking for a «retail sized» corned beef after being asked if I wanted a 20 pound brisket! Tell them the approximate size you want, whether you want brisket or round, and spiced or unspiced (spiced has pickling spice on the meat in the package). The guy will disappear for 5 or more minutes, then come back with your packages. They get weighed, you pay, and you are out.
3) Cash only – be ready.
4) Heartbreak potential: they are open from 7 a.m. to 3 p. m, but are closed from 11:30 to 12:30 for lunch. I rolled in there at 11:40, fed the meter and nearly cried when I saw that I could not get my stuff!
5) Want to stand in line? Go the day before St. Patrick’s Day. No line at any other time of year, in my experience.

Oh boy do they have some incredible meats! They have the best corned beef you can get in the city. And they make amazing sausage. We like to call it meat butter, cause it’s just like butter. I love this place. And Greg, who works there, is awesome! Truly amazing guy. If you’re looking for meat, this is the place to get it.