Everyone is Irish on St. Patrick’s Day, says Jim Dixon, President of Roberts Corned Meats in San Francisco. At this time of year, the small retail shop of this plant swarms with customers seeking corned beef.
“ The Whole street is lined with customers. We sell three times as much corned beef in March as we do all the rest of the year,” says Dixon, who provides Bay Area hotels, restaurants and retail stores with the meat that has become synonymous in America with St. Patrick’s Day. Roberts is the oldest beef company in San Francisco and, says Dixon, the fourth generation at the helm, the best. A lot of other businesses must think so, too. Tommy’s Joynt in San Francisco has been a customer for 42 years. And the San Francisco Fire Department is staunchly loyal.
“The fire department buys two pounds per person,” Dixon says. A normal serving, before cooking, is one pound.
Whereas, Established in 1910, Roberts Corned Meats, the oldest corned beef company in San Francisco , celebrates over 100 Years as a successful family owned and operated business with its roots deeply tied to the community.