Effectiveness of a water soaking, salting, and water rinsing (koshering) process in reducing microbial counts was examined. Beef briskets (30) were sampled at four stages in the plant, viz. prewashing, postwashing, after 24 h chilling, and after koshering. Quantitative aerobic plate, coliforms, and Escherichia colicounts, and qualitative analysis for Salmonella were determined. PROC MIXED and GLM procedures were applied to determine statistical differences among least square means (LSM) at p.0.05. Microbial counts did not always decrease from prewashing to postwashing, after 24 h chilling, or after koshering but koshering reduced APC, coliforms, and E. coli from initial counts. Salmonella were also reduced.