New Zealander George Henry "G.H." Roberts founded this corned meats business, the oldest in San Francisco, in 1910, later bringing his step-sons, Henry and Jim Dixon, into the business. Henry's descendants, Jim Dixon and his daughter Deborah Dixon Ward, run the business today. According to Jim Dixon, G.H. was the first in the U.S. to use the technique of injecting corned beef with brine.

An article written by Jack Shelton:

Well back in 1910, it must be said that it took more than a superior technique to crack the established corned beef market in San Francisco. To do this, G.H. cooked a batch of his product, wrapped it in smalll portions, and made the rounds of the hospitals, clubs and restaurants. The kitchen at Stanford Hospital (now called Presbyterian) was the first important purchaser. Each week, G.H. wrapped their supply, encased it in leather straps, and took it on the streetcar for delivery. Convinced he had a profitable venture, he sent for his two stepsons in Little Rock and taught them how to "pump" the corned beef, thus enabling him to go out and sell. In less than ten years, the business was sufficiently successful for land to be purchased and a building erected at its present site, 1030 Bryant. The hand pumps gave way to electrical versions. And today, a machine from Switzerland has taken over the original technique completely. return to top of page

Actually, when great-grandfather G.H. arrived in San Francisco from New Zealand, the last thought in his mind was to set up the family's corned beef business here. After the long sail across the Pacific, he was probably as fed up with corned meat as the sailors! But he soon observed two things that changed all this: One, that San Franciscans had developed a demand for corned beef that was greater than ships' leftovers could supply. Two, that local suppliers were still corning their beef by an unnecessarily lengthy process. This method, known as the "heavy soak," required that the beef be immersed in strong brine for 30 to 40 days. But old G.H. had a family secret for speeding up this process. He determined to sell it to some local corned beef mogul, make a handsome profit and thereby not have to enter the business himself.

But the moguls proved hard to convince. In fact, they ridiculed him. Incensed by their unforeseen rejection, G.H. convinced a famed local butcher, Levy Schweitzer, to rent him his basement at 4th and Minna streets. There, Roberts Turkey Brand Corned Meats was born.

What was this secret corning technique, which has caused laughter but which would also launch one of San Francisco's proudest meat firms? Well, it was a process by which the brine solution was injected directly into the arteries fo the beef. Hightly polished brass needles —huge hypodermics— were hooked up to a hand pump containing brine, and the solution forced into the meat. This "ridiculous" method not only cut down the soaking time, but also distributed the brine more evenly through the beef. They laughed at Galileo and Pasteur, too!

Once in business, G.H. uncovered yet another secret in the making of corned beef -- our climate. No doubt you have heard that San Francisco's sourdough bread and Italian-style raw salami are unique because of our equally unique weather. The Dixon family, which now operates Roberts, swears our weather is a "secret" ingredient in its matchless meats, too. As proof, they point to their failure to produce equally great corned beef in Chicago, Fresno and other locations.return to top of page

Actually, when great-grandfather G.H. arrived in San Francisco from New Zealand, the last thought in his mind was to set up the family's corned beef business here. After the long sail across the Pacific, he was probably as fed up with corned meat as the sailors! But he soon observed two things that changed all this: One, that San Franciscans had developed a demand for corned beef that was greater than ships' leftovers could supply. Two, that local suppliers were still corning their beef by an unnecessarily lengthy process. This method, known as the "heavy soak," required that the beef be immersed in strong brine for 30 to 40 days. But old G.H. had a family secret for speeding up this process. He determined to sell it to some local corned beef mogul, make a handsome profit and thereby not have to enter the business himself.

But the moguls proved hard to convince. In fact, they ridiculed him. Incensed by their unforeseen rejection, G.H. convinced a famed local butcher, Levy Schweitzer, to rent him his basement at 4th and Minna streets. There, Roberts Turkey Brand Corned Meats was born.

What was this secret corning technique, which has caused laughter but which would also launch one of San Francisco's proudest meat firms? Well, it was a process by which the brine solution was injected directly into the arteries fo the beef. Hightly polished brass needles —huge hypodermics— were hooked up to a hand pump containing brine, and the solution forced into the meat. This "ridiculous" method not only cut down the soaking time, but also distributed the brine more evenly through the beef. They laughed at Galileo and Pasteur, too!

Once in business, G.H. uncovered yet another secret in the making of corned beef -- our climate. No doubt you have heard that San Francisco's sourdough bread and Italian-style raw salami are unique because of our equally unique weather. The Dixon family, which now operates Roberts, swears our weather is a "secret" ingredient in its matchless meats, too. As proof, they point to their failure to produce equally great corned beef in Chicago, Fresno and other locations.return to top of page