You searched for:

Start over

Narrow Search

  • Year

  • Section

  • Category

Best Homegrown Product 

Boyle's Famous Corned Beef

"There's a restaurateur in Chicago who grew up in Kansas City," says Greg Ouverson, the general manager of Kansas City-based Boyle's Famous Corned Beef, "who will only use Boyle's beef." Founder Robert Boyle learned the beef trade from his stepbrother, meat cutter Barney Stump, and started his first company, which sold packaged cuts of Kansas City beef to area restaurants, in the 1930s. One day in 1955, Boyle had an overabundance of brisket, according to his niece, Christy Chester, and wasn't sure what to do with it. An employee suggested pickling it. "Corning" — preserving beef in brine, garlic and spices — is a time-consuming process, but Boyle's tender, flavorful corned beef quickly caught on with Kansas City's Irish community and restaurateurs. Chester, who still works at the company (the Boyles sold it to Wendel Acquisitions 12 years ago), says the company still has clients as far away as Singapore.

Comments (4)

Showing 1-4 of 4

Add a comment

 
Subscribe to this thread:
Showing 1-4 of 4

Add a comment


All contents ©2014 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation