Corned beef is a popular delicacy, especially around St. Patrick’s Day. But have you ever wondered where on the cow this salty, seasoned meat comes from? As it turns out, corned beef doesn’t come from just one part of the cow – it can come from a few different cuts.
In this article, we’ll take a close look at the parts of the cow that corned beef comes from, why it’s called “corned” beef, how it differs from regular brisket, and more Read on to get the full story behind corned beef!
Overview of Corned Beef
First, let’s make sure we’re all on the same page about what exactly corned beef is.
Corned beef is a cut of beef, usually brisket or round, that has been cured in a salty brine solution. The curing process gives corned beef its signature pink color and distinctive seasoned flavor.
Traditionally, corned beef is simmered or boiled until tender – think of the classic St. Patrick’s Day meal of corned beef and cabbage. However, it can also be smoked to make pastrami.
So why is it called “corned” beef? Back in olden days, the large grains of rock salt used to cure meats resembled corn kernels, hence the name “corned beef” It’s a bit misleading since there’s no actual corn in corned beef!
The 3 Main Cuts Used for Corned Beef
Now onto the main question – what parts of the cow does corned beef come from? There are 3 main cuts of beef that are commonly turned into corned beef:
Brisket
Brisket is the most popular cut used for corned beef in the United States. It comes from the lower chest area of the cow.
Brisket contains lots of connective tissue, which needs to be broken down through the long cooking process to make it tender. It’s naturally tough and lean, which makes it well-suited for corning.
Brisket can be separated into two sections – the flat cut (rectangular shape, leaner) and the point cut (fattier, with more marbling). The flat cut is best for making uniform corned beef slices.
Round
The beef round is one of the cow’s hindquarter cuts, taken from the back leg/rump area. It’s very lean and tough, with a lot of muscle from the cow’s movement. This makes it an ideal candidate for corning, which helps break down the tough tissues.
Cuts from the round like bottom round or top round work beautifully as corned beef. The meat holds up well to the lengthy simmering while also soaking up all the delicious seasonings.
Silverside
In England, the silverside cut is sometimes used for corned beef instead of brisket. Silverside comes from the outer portion of the cow’s hind legs.
It’s a very lean cut that’s naturally tender – corning helps further break down its connective tissues. Silverside has a fine, smooth texture that some prefer in corned beef over brisket.
Corned Beef vs. Regular Brisket
Since brisket is so commonly used for corned beef, some people may use the names interchangeably. However, there are a few differences:
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Brisket is simply the raw, fresh cut of meat from the chest. Corned beef is brisket that has been cured/brined.
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Corned beef contains more fat marbling than regular brisket. This added fat renders during cooking for moist, tender meat.
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The curing process gives corned beef its signature pink/red color. Regular brisket browns when cooked.
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Corned beef has a soft, almost ham-like texture. Regular brisket can be quite fibrous until properly cooked for hours.
How to Make Your Own Corned Beef
If you want to get into the corned beef-making process yourself, here’s a quick overview:
- Start with a 3-5 lb beef brisket or round roast.
- Make a corning brine using salt, spices, and curing salt (for color and preservation).
- Submerge the meat and refrigerate for 5-7 days.
- Remove the meat, rinse, and cook it – either simmering on the stove or smoking it.
- Cook until fork tender – about 1 hour per pound.
- Let rest, then slice across the grain and serve!
Making your own corned beef allows you to control the flavor profiles and quality of meat. Once you realize how simple the process is, you may never go back to store-bought again!
The Takeaway on Corned Beef Cuts
So there you have it – while corned beef can come from a few different cuts of beef, the most popular are brisket (in America) and silverside (in the UK). Knowing the cut used can help you determine the right cooking method and preparation.
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.
Where does corned beef come from?
FAQ
What cut of beef is corned beef made from?
Historically, any type of meat could be put through the curing process that makes what we know as corned beef today. 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 part of a cow is pastrami?
Preparation and serving
New York pastrami is generally made from beef navel, which is the ventral part of the plate. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked.
Is corned beef healthy?
Corned beef adds some important nutrients to your diet, but it’s still processed red meat, linked with an increased risk of health problems like heart disease …Feb 23, 2021
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.