Traditionally, the dry curing process commenced with salt and spices being rubbed on the surfaces of briskets which were then piled into wooden barrels where they remained marinating in their own juices for a period of 12 to 20 days depending on the thicknesses and being turned over a couple of times. The cured briskets were then hung up on racks which were placed in a smokehouse and cooked for six to nine hours depending on brisket size. Their progress was checked occasionally. This form of cooking caused a 25 percent loss in volume but resulted in the unique quality and flavor of Montreal-style smoked meat.

In early 1990’s Greeks who migrated to Canada added more spices and flavors to the smoked meat cooking process that resulted in the unique quality and flavour of Montreal-style smoked meat along with the fine and Inferior Cut before serving it to customers.

The actual genesis was the arrival in 1884 of Aaron Sanft from Yassi, Romania. He became Montreal’s first Smoked Meat butcher.

Historians believe that modern day smoked meat originated in Turkey and was brought to Romania by invading Turkish armies. Romanian butchers improved the curing process resulting in an exquisitely tender delicacy.

Canadian Smoked Corned Beef we serve to our valuable customers has unsurpassed flavor and tenderness. Our wholesomeness starts with cattle raised on Canada’s rich grasslands, clean water, fresh air, cooler climates that are ideal for breeding cattle with the very best genetics. Canada has a rich, over 300-year history in world class animal agriculture with over 60,000 dedicated farms and is a world leader in beef and feed grain production including barley, wheat, and corn.

Canadian cattle are raised on grass and feed finished using a 100% vegetarian diet free of animal by-products so you can be assured that our beef is of the highest natural quality, tender and succulent.

We are dedicated with providing you the most consistent, high quality Smoked beef products.  We start by selecting youthful, Black Angus Briskets only, less than 30 months of age for a more tender and flavorful eating experience.  All Smoked meat cattle are certified and graded upper 2/3rds AAA using Canada’s world-renowned grading system, administered independently, by The Canadian Beef Grading Agency.