There are plenty of sectors of the meat industry that know the advantages and disadvantages of seasonal items. Turkey processors have their Thanksgiving, ham processors their Easter, sausage and burger companies have their summer grilling season. What about corned beef manufacturers? They have the protein of choice for St. Patrick’s Day, but beyond that busy time, they have to find a way to stay as busy and even out the peaks and valleys of their production schedule.
As one of the most recognized names in corned beef, Freirich Foods Inc. has done an excellent job of establishing its presence in the key corned beef markets of New York and the New England areas. Founded in 1921, Freirich has been making corned beef since the 1950s and accounts for an estimated 40 to 50 percent of those markets, says Paul Bardinas, president.