"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.