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Robert's Corned Meats

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Anyone Been and how is their Meats? I'm burned out on corned beef but I'm curious how the NY pastrami is and if it's worth the drive from Fremont to the city?

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  1. Do you mean Robert's Corned Meats on Bryant? If so, I am not sure that they do cooked/smoked pastrami. Much of their meats are prepared (or bare) but uncooked.

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    Roberts Corned Meats
    1030 Bryant St, San Francisco, CA 94103

    13 Replies
    1. re: Civil Bear

      Pastrami choices call before you go.
      Pastrami Eye, Pastrami Brisket, Pastrami Brisket (center cut),Pastrami Plate (dark), Pastrami Plate (light), New York Pastrami Brisket (center cut)

      1. re: Civil Bear

        Yeah my Bad I Meant Roberts. I'm thinking of the NY Pastrami Brisket (center cut) Also has anyone tried the Corned leg of Pork?

        1. re: Civil Bear

          Short term memory problem?
          http://chowhound.chow.com/topics/5847...

          1. re: wolfe

            Actually I'm a LA chowhound who will be in fremont this week. I very rarely venture out of the LA forum & Southwest. I found Robert's through GOOGLE. Well it's now on Top of my places to go list this week. ;)

            1. re: Skunk2Racer

              No need to explain, the comment was for Civil Bear who had a dialogue about the pastrami in January. You and I "met" on home made bacon last year.
              http://chowhound.chow.com/topics/5585...

              1. re: wolfe

                Wow Wolfe Good memory. I'm gonna get the pastrami. And try the applewood smoked bacon.......... Yum Bacon....

            2. re: wolfe

              Dang, I guess I do! Although in my defense, MeIanie may have subjected me to a bit of information overload. : >) And it sounds like the purchaser still needs to finish the pastrami off in the steamer...

              1. re: Civil Bear

                It's fully cooked, and most places that serve pastrami don't bother to steam it but just slice and microwave, with the anticipated poor results. But if you want it to reach it's best, definitely steam it until it reaches the level of tenderness you like.

                P.S. Was thinking about you on Sunday while admiring a whole barbecued brisket imported from Luling, TX. I asked the host if I could borrow his carving fork for a sec, plunged it into the middle of the slowly reheated meat (wrapped in foil and in a low oven for a long time), gave it a twist, and got a good feel for what you consider "done".

                1. re: Melanie Wong

                  Well picked up 3 slabs of NY pastrami center cut. I'm steaming the 1st slab I've gone 2 hours now just sliced off a chunk. Great! just needs to go a little longer to tender. Now I'm wishing I tried some of the Corned Beef also.....

                  1. re: Skunk2Racer

                    I was hoping you'd try the corned pork.

                    1. re: Melanie Wong

                      I wanted to but they only sold a whole 20 pound leg. Maybe next time we could go half on one.

                  2. re: Melanie Wong

                    Melanie, where did you order this from? Do you have a link? I'd love to order some myself.

                    FWIW, I've been to Luling City Market in Houston, and although the BBQ was pretty decent, it's not related to the real City Market in Luling in any way.

                    1. re: chilihead2006

                      My friend handcarried it home from Texas and served it on my birthday last year. Sorry, can't help you.

            3. I've walked by this place a dozen times and it never appeared to be still in business -- good info. What did the meat cost you?

              1 Reply
              1. re: Bprecie

                NY pastrami Center cut $5.50 a pound. Not bad at all. I steamed it for 5 hours it shrank around 25-30%

              2. There product is well worth the driive, I am in Sacramento, I have driven specifically for there corned beef and pork leg, but it is easier to have them ship it for me fed ex, I have it the next day