Corned beef is a salt-cured beef product that has a delicious and unique flavor profile. But what part of the cow does corned beef actually come from? The origins and cuts of meat used to make corned beef have an interesting history.
A Brief History of Corned Beef
Before refrigeration corning or salt-curing was one of the main ways to preserve meat. The term “corned” comes from the coarse salt kernels the size of corn, used in the curing process. Corned beef has its origins in European and Irish cuisine, becoming popular especially in British colonies due to its ability to be stored for long periods of time.
In the United States, corned beef became more widely consumed after Irish immigrants substituted it for the traditional Irish bacon in the late 19th century. Its popularity grew from there, cementing its place in various regional American cuisines
The Cut – Brisket is Best
While various cuts of beef can be used to make corned beef, the most common is beef brisket. Brisket comes from the lower chest region of the cow. It’s a rather tough cut with a lot of connective tissue, which is why it benefits most from the long brining process that tenderizes and flavors it.
Around 80-90% of the corned beef produced commercially comes from brisket. The brisket’s marbling allows it to remain moist and develop a rich flavor when cooked low and slow. Other cuts like round, rump, and silverside can also be used but brisket is considered the best choice.
Regional Preferences for Cuts
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In the United States and Canada, brisket is the preferred cut for corned beef.
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In the UK, it’s often made from silverside, while brisket corned beef is called “salt beef”.
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In Ireland, silverside is also commonly used especially for boiled corned beef.
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Pastrami, made by smoking rather than boiling corned beef, also typically uses brisket.
So while brisket is the most popular globally, regional corned beef variations do exist when it comes to the cut used.
The Anatomy of Brisket
To understand why brisket makes great corned beef, it helps to know brisket anatomy:
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Brisket is a rather large, rectangular cut weighing 8-12 pounds typically.
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It consists of two main muscle sections – the flat cut and the point cut. The point cut has more fat marbling.
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It’s tough and fibrous with a line of fat and connective tissue running through it.
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It comes from the underside of the cow, just behind the forelegs.
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It supports about 60% of the cow’s total body weight due to its location and makeup.
Why Brisket Stands Up to Brining and Slow Cooking
Due to brisket’s composition, it has a unique ability to become tender and take on flavors compared to other cuts:
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The marbling and connective tissues melt during low, moist cooking methods. This makes the meat incredibly tender.
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The fat bastes the meat from within and keeps it moist. Leaner cuts can dry out.
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The muscle fibers break down over long cooking times and brining periods.
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The fibers absorb the salty, spicy brine deep into the meat.
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With its large size, the brisket offers both leaner and fattier sections after trimming.
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The fat cap on can protect the meat and be trimmed to preference.
So brisket’s marbling, collagen, and thickness allow it to stand up incredibly well to brining, smoking, boiling, and other lengthy cooking methods.
Other Cuts Used for Corned Beef
While brisket is the gold standard, here are some other cuts of beef that can be used for corned beef with slightly different outcomes:
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Round – A leaner, uniform cut that can be overly dry if cooked too long.
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Rump – Similar to round with little marbling that requires moisture during cooking.
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Silverside – Flavorful but relatively thin cut requiring less cooking time.
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Bottom sirloin – Works but not ideal with less fat and looser texture.
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Flank – Very lean so needs sufficient moisture and shorter cooking.
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Plate – Highly marbled cut from the belly but needs trimming.
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Chuck – Shoulder cut with good flavor but can be gristly.
The Takeaway on Cuts
While corned beef can technically be made from various beef cuts, brisket is the ideal choice. Brisket’s perfect mix of fat, collagen, thickness, and meat fiber absorption make it stand out when cured and cooked low and slow. The result is deliciously tender and flavorful corned beef, just as we know and love!
How to Cook Corned Beef Brisket
Now that you know brisket is the best cut for corned beef, here are some tips on preparing it:
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If starting with raw brisket, cure it for 5-7 days in a brine solution. Use pickling salt, spices, and prague powder.
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Rinse off the brisket after curing and soak to desalinate if needed.
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Choose either braising/simmering or smoking as the cooking method. Boiling takes 2-3 hours.
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Keep the brisket moist when cooking by adding water/broth. Wrap in foil if smoking.
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Cook slow at 200-250°F until extremely tender and the meat shreds easily.
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Slice across the grain before serving for maximum tenderness.
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Enjoy the corned beef brisket in sandwiches, with cabbage, or however you like!
With the right cut and cooking method, corned beef brisket makes for incredibly mouthwatering meals. Now that you know more about the origins and science behind this salt-cured delicacy, try making your own for St. Patrick’s Day or anytime!
The History of Corned Beef and Cabbage
As far as the origin of corned beef with cabbage is concerned, you should know that pork was the preferred meat in Ireland since it was affordable. In fact, if you eat at an Irish diner even today, you’ll likely find Irish bacon on their menu.
But because of the nomenclature “corned beef,” some may associate beef cattle with Ireland. Though this is not an accurate representation of the animal’s purpose. In the beginning, cattle were used for their strength in the fields, along with their milk and the other dairy products that could be produced. In Gaelic Ireland, cows were a symbol of wealth and considered sacred. The only time they would be consumed was if they were too old to work in the fields or could no longer produce milk.
Also, when cattle were eaten, it was only during a celebration. During those times, the beef was salted to be preserved.
Beef from England, Not Ireland
It was only after the British conquered most of Ireland that the average diet changed. In fact, the British ate beef and introduced potatoes into the diets of the people. According to Jeremy Rifkin, author of Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the ‘roast beef’ became synonymous with the well-fed British aristocracy and middle class.”
According to The History of Parliament Trust, “The Irish Cattle Bill was introduced in the autumn of 1666 in order to benefit English landowners by prohibiting the import of cheap cattle from Ireland.” As a result, the cost of meat available for salted beef production was lowered.
In the 17th century, the term “corned beef” was used by the British to describe the size of the salt used to cure the meat. It referred to the usage of large-grained rock salt, called “corns,” used in the salting process.
Even after the Cattle Acts, because of salt in Ireland, the country still was the go-to for corned beef. In time, Ireland began supplying Europe and America with corned beef. However, the corned beef we know today is much different than the earliest forms, as that it tastes saltier.
As the demand for beef dropped in the Americas, the struggles of the Great Famine began and many Irish immigrants made their way to America. It was then that corned beef as we know it was made.
What cut of meat is corned beef made from?
FAQ
What part of beef is used for corned beef?
Corned beef is a beef brisket (a cut of meat from the breast or lower chest) that has been cured in a salt solution. “Corning” results in intensely flavorful, super tender meat.
What part of a cow is corned beef made from?
In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that’s because the brisket is a traditionally kosher cut of meat that’s cured to tenderize it.
What exactly is corned beef?
Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. It gets its name “corn” from an old English word for grain, or small pieces of hard things the size of grain, such as salt.
Is corned beef cow tongue?
Typically corned beef is brisket but a tongue makes an excellent substitution with the long grained muscle fibres and the rich fatty base.