Uncovering the Animal Behind Corned Beef

Corned beef is a salt-cured brisket of beef that has become a staple ingredient in many cuisines worldwide. But have you ever wondered what kind of animal corned beef comes from? In this article, we’ll explore the origins of corned beef and reveal the animal behind this tasty cured meat.

A Brief History of Corned Beef

Before modern refrigeration, salting and curing meats was an important preservation technique that allowed meats to be stored for longer periods of time without spoiling. Though the exact origins are unknown, corned beef likely originated as a way to preserve beef using coarse rock salts or “corns” of salt, thus the name “corned beef.”

The practice of curing beef appears throughout ancient European and Middle Eastern cultures for centuries. However, it was the British that began producing corned beef on an industrial scale in the 17th century, largely using cattle from Ireland and Scotland to meet increasing beef demands in England. Irish and Scottish ports became major exporters of corned beef, provisioning the British navy and shipping corned beef to colonies across the British Empire.

Later, as Irish immigrants came to America, they brought their salting and curing traditions with them. Delicatessens in Jewish neighborhoods commonly sold corned beef brisket, which became a part of both Irish-American and Jewish-American food culture.

Cattle – The Animal Behind Corned Beef

So what kind of animal does corned beef come from? Despite its varied global history, the answer is clear: corned beef comes from cattle, specifically beef cattle breeds. The term “corned” refers to the curing process, not the animal source itself.

In particular, corned beef is made from the brisket, rump, or silverside cuts of a cow. These are tougher cuts that are rich in connective tissue. The brining process tenderizes the meat while adding seasoning, salt, and preservatives.

Certain beef cattle breeds are preferred for high quality corned beef, including Angus, Hereford, and Simmental breeds. The diet, age, husbandry, and genetics of the cattle can impact the flavor, tenderness, and overall quality of the final corned beef product. Most corned beef today comes from cattle raised specifically for beef production rather than dairy cows.

The Steps to Make Corned Beef

Though originally a preservation technique, today corned beef is largely produced for its distinct flavor and texture. Here is a brief overview of the typical industrial process:

• Cuts of beef, usually brisket or round, are selected based on quality, fat marbling, and connective tissue content.

• The beef is submerged in a seasoned brine mixture containing water, salt, nitrates, nitrites, and spices. It soaks for 4-5 days.

• The cured beef is then cooked for several hours until fork tender. Methods include braising, simmering, or steam cooking.

• After cooking, the corned beef is sliced across the grain and packaged for sale.

• For commercial production, the corned beef is canned or vacuum sealed to extend shelf life.

While the process sounds simple, there are numerous small details involved at each step to achieve the perfect flavor and texture we associate with corned beef. Today, major corned beef exporters include Brazil, Ireland, and the United States.

Corned Beef Tradition Lives On

From its origins as a preserved meat to a cherished ingredient across many global cuisines, corned beef clearly comes from cattle. The process of curing with coarse “corns” of salt revolutionized meat preservation and gave us the distinctive corned beef we still enjoy today.

Though it is no longer a necessity for survival, corned beef remains a staple in dishes like corned beef hash, Reuben sandwiches, boiled dinners, and many more. The delicious umami flavor and tender-yet-firm texture of corned beef is a testament to the enduring cattle breeds, production methods, and artisanal curing processes that bring this ingredient to our plates.