What Part of Animal Is Corned Beef

For the canned production known as corned beef in the U.k., West Indies, Commonwealth of australia, New Zealand and Republic of ireland, see Bully beefiness.

Table salt-cured beef product

Corned beef

Cooked corned beefiness
Alternative names	Salt beefiness, nifty beef (if canned)
Primary ingredients	Beef, common salt
Variations	Adding saccharide and spices
Cookbook: Corned beef Media: Corned beef

Corned beefiness, or common salt beef in the Democracy of Nations, is salt-cured brisket of beefiness.^[1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of common salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured every bit an ingredient in many cuisines.

Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pinkish color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum leaner spores,^[2] but have been linked to increased cancer risk in mice.^[iii] Beefiness cured without nitrates or nitrites has a gray colour, and is sometimes called "New England corned beef".^[4]

Corned beefiness was a pop repast throughout numerous wars, including Earth State of war I and World War Two, during which fresh meat was rationed. It also remains popular worldwide equally an ingredient in a diverseness of regional dishes and as a common part in modernistic field rations of diverse armed services around the world.

History [edit]

Although the verbal origin of corned beefiness is unknown, information technology most probable came near when people began preserving meat through common salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle E.^[five] The word corn derives from Old English language and is used to draw any modest, hard particles or grains.^[6] In the instance of corned beef, the word may refer to the coarse, granular salts used to cure the beef.^[v] The word "corned" may as well refer to the corns of potassium nitrate, besides known as saltpeter, which were formerly used to preserve the meat.^{[seven] [8] [9]}

19th century Atlantic merchandise [edit]

Libby, McNeill & Libby Corned Beef, 1910

Although the practice of curing beef was found locally in many cultures, the industrial production of corned beefiness started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and Northward American armies due to its nonperishable nature.^[ten] The product was likewise traded to the French, who used information technology in their colonies in the Caribbean equally sustenance for both the colonists and enslaved labourers.^[11] The 17th century British industrial processes for corned beef did not distinguish between dissimilar cuts of beef beyond the tough and undesirable parts such as the beefiness necks and shanks.^{[11] [12]} Rather, the grading was done by the weight of the cattle into "small beef", "cargo beef" and "best mess beef", the former being the worst and the latter the all-time.^[11] Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for consumption in Britain or her colonies.^[xi]

Ireland produced a significant corporeality of the corned beefiness in the Atlantic merchandise from local cattle and salt imported from the Iberian Peninsula and southwestern France.^[eleven] Coastal cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Republic of ireland'south annual beef exports in 1668.^[12] Although the product and trade of corned beef as a article was a source of great wealth for the nations of Europe, in the colonies the product was looked upon with disdain due to its consumption by the poor and slaves.^[11]

Increasing corned beef production to satisfy the rising number of people moving to the cities from the countryside during the Industrial Revolution worsened the effects of the Irish Dearth of 1740-41 and the Keen Irish Famine:

The Celtic grazing lands of ... Ireland had been used to pasture cows for centuries. The British colonized ... the Irish, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market at home ... The British taste for beef had a devastating bear upon on the impoverished and disenfranchised [the] people of ... Ireland. Pushed off the best pasture land and forced to subcontract smaller plots of marginal land, the Irish turned to the murphy, a ingather that could be grown abundantly in less favourable soil. Eventually, cows took over much of Republic of ireland, leaving the native population virtually dependent on the potato for survival.

Despite being a major producer of beef, most of the people of Republic of ireland during this period consumed trivial of the meat produced, in either fresh or salted course, due to its prohibitive toll. This was because most of the farms and their produce were owned past wealthy Anglo-Irish landlords (many of whom were frequently absent) and most of the population were from families of poor tenant farmers, with most of the corned beef being marked for export.^{[ commendation needed ]}

The lack of beefiness or corned beef in the Irish diet was peculiarly true in the north of Ireland and areas away from the major centres for corned beef production. However, individuals living in these production centres such equally Cork did consume the product to a sure extent. The bulk of Irish who resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork,^[12] bacon and cabbage being a notable example of a traditional Irish gaelic meal.

20th century to present [edit]

Corned beef became a less important commodity in the 19th century Atlantic world, due in part to the abolition of slavery,^[11] Corned beef production and its canned grade remained an important nutrient source during the Second World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 one thousand thousand cans exported in 1943.^[12] Today significant amounts of the global canned corned beefiness supply comes from South America. Approximately 80% of the global canned corned beefiness supply originates in Brazil.^[14]

Cultural associations [edit]

In North America, corned beef dishes are associated with traditional British, Irish, and Jewish cuisines. ^[15]

Mark Kurlansky, in his book Common salt, states that the Irish gaelic produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beef".^[16]

Before the wave of 19th century Irish gaelic clearing to the U.s.a., many of the ethnic Irish did not consume corned beef dishes. The popularity of corned beef compared to back bacon among the immigrant Irish may have been due to corned beefiness beingness considered a luxury product in their native land, while information technology was cheap and readily available in America.^[12]

The Jewish population produced similar corned beef brisket, also smoking information technology into pastrami. Irish immigrants often purchased corned beefiness from Jewish butchers. This commutation was an case of the close interactions in everyday life of people from these 2 cultures in the United States' main 19th and 20th century immigrant port of entry, New York City.^{[12] [17]}

Canned corned beef has long been 1 of the standard meals included in military field ration packs globally, due to its simplicity and instant preparation. One example is the American Repast, Ready-to-Eat (MRE) pack. Astronaut John Immature sneaked a contraband corned beef sandwich on lath Gemini 3, hiding it in a pocket of his spacesuit.^[18]

Regions [edit]

Northward America [edit]

In the U.s.a. and Canada, corned beef is typically bachelor in two forms: a cut of beefiness (usually brisket, simply sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned.

Corned beef is often purchased ready to swallow in Jewish delicatessens. Information technology is the central ingredient in the grilled Reuben sandwich, consisting of corned beefiness, Swiss cheese, sauerkraut, and 1000 Island or Russian dressing on rye breadstuff. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such every bit pastrami or Montreal-way smoked meat.

Corned beef hashed with potatoes served with eggs is a common breakfast dish in the United States of America.

In both the United states of america and Canada, corned beef is sold in cans in minced form. It is also sold this way in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef. Information technology is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is still usually eaten in Newfoundland and Labrador, most oft associated with the local Jiggs dinner meal. In contempo years information technology has been used in different meals locally, such as a Jiggs dinner poutine dish.

Saint Patrick's Day [edit]

In the The states, consumption of corned beef is ofttimes associated with Saint Patrick's 24-hour interval.^[xix] Corned beef is not an Irish national dish, and the connection with Saint Patrick's Day specifically originates as role of Irish-American civilization, and is often part of their celebrations in North America.^[20]

Corned beef was used as a substitute for salary by Irish immigrants in the tardily 19th century.^[21] Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage. A like dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such every bit carrots, turnips, and potatoes, which is popular in New England and another like dish, Jiggs dinner, is popular in parts of Atlantic Canada.

Europe [edit]

Ireland [edit]

Corned beef dinner, with potatoes and cabbage, Ireland

The appearance of corned beefiness in Irish cuisine dates to the 12th century in the verse form Aislinge Meic Con Glinne or The Vision of MacConglinne.^[22] Within the text, it is described as a delicacy a male monarch uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were only eaten when no longer able to provide milk or to work. The corned beefiness as described in this text was a rare and valued dish, given the value and position of cattle within the culture, as well equally the expense of common salt, and was unrelated to the corned beef eaten today.^[23]

Great britain [edit]

In the UK, "corned beef" refers to minced and canned salt beef. Unminced corned beefiness is referred to equally common salt beef.^{[ citation needed ]}

Latin America [edit]

Caribbean [edit]

Multiple Caribbean nations take their own varied versions of canned corned beef as a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans being less perishable, it'south an constructive food to import to tropical islands that volition continue, despite the heat and humidity. Corned beefiness is a cheap, quick, and familiar low-effort comfort food that might be prepared for whatsoever meal of the mean solar day. As with other cuisines, cooks frequently improvise to add actress flavouring components (usually what they have around or left over) to their corned beefiness, including: onions, garlic, ketchup, black pepper, salt, oil (or other fatty), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. Information technology's very often served with a starch, such every bit rice, roti, breadstuff, or potatoes. Due to its simplicity, many Caribbean area children abound upwardly thinking fondly of this dish.

Middle East [edit]

Israel [edit]

In Israel, a canned corned beef called Loof was the traditional field ration of the Israel Defense force Forces until the product'due south discontinuation in 2011. The name Loof derives from "a colloquially decadent short course of 'meatloaf.'"^[25] Loof was developed past the IDF in the late 1940s as a kosher form of corking beef, while similar canned meats had earlier been an of import component of relief packages sent to Europe and Palestine by Jewish organizations such as Hadassah.^[25]

E Asia [edit]

Hong Kong [edit]

Corned beefiness has too become a common dish in Hong Kong cuisine, though it has been heavily adapted in style and preparation to fit local tastes. It is frequently served with other "Western" fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Similar most localized "Western" food in Eastern asia, trade, imperialism, and war played roles in bringing and popularizing corned beef in Hong Kong.

Southeast Asia [edit]

Philippines [edit]

Along with other canned meats, canned corned beef is a popular breakfast staple in the Philippines.^{[26] [27]} Corned beef is also known equally carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Castilian, the term refers to Americans, whom Filipinos referred then equally norteamericanos, only like the remainder of Spain'southward colonies, where there is a differentiation between what is norteamericano (Canadian, American, Mexicano) as in that location are between centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset stardom then of what was norteamericano was countries north of the Viceroy'due south Road | Camino de Virreyes, the route used to transport goods from the Manila Galleon landing in the port of Acapulco overland for Havana via the port of Veracruz (and not the Rio Grande river in Texas today), thus centroamericano meant the other Spanish possessions south of Mexico urban center.

Filipino sopas (macaroni soup) with corned beefiness

Corned beef, especially the Libby's brand first became popular during the American colonial period of the Philippines (1901–1941), where simply the very rich could afford such tins; they were advertised serving the corned beef common cold and straight-from-the-can on to a bed of rice, or equally patties in between bread. During World War II (1942–1945), American soldiers brought for themselves, and airdropped from the skies the same corned beef; it was a life-or-death article since the Japanese Royal Army forcibly controlled all food in an effort to subvert whatever resistance against them.

Carne norte guisado of the Philippines with potatoes, onions, garlic, carrots, and tomatoes; it is eaten with white rice or staff of life

After the war (1946 to nowadays), corned beef gained far more popularity. It remains a staple in balikbayan boxes and Filipino breakfast tables. The ordinary Filipino can afford them, and many brands have sprung up, including those manufactured past Century Pacific Food, CDO Foodsphere and San Miguel Food and Beverage, which are wholly owned by Filipinos and locally manufactured.^{[26] [27]}

Philippine corned beef is typically made from shredded beef or buffalo meat, and is near exclusively sold in cans. Information technology is boiled, shredded, canned, and sold in supermarkets and grocery stores for mass consumption. It is unremarkably served as the breakfast combination called "corned beefiness silog", in which corned beef is cooked as carne norte guisado (fried, mixed with onions, garlic, and oft, finely cubed potatoes, carrots, tomatoes, and/or cabbage), with a side of sinangag (garlic fried rice), and a fried egg.^{[28] [26] [29]} Another common way to eat corned beef is tortang carne norte (or corned beef omelet), in which corned beef is mixed with egg and fried.^{[30] [31]} Corned beef is likewise used as a inexpensive meat ingredient in dishes like sopas and sinigang.^{[32] [33] [34]}

Oceania [edit]

New Zealand [edit]

In New Zealand, both the canned and fresh varieties are referred to as corned beef; fresh corned beef is most ever made with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beef is especially popular amongst New Zealand's Polynesian community, as in Pacific isle nations such as Samoa and Tonga; this is due to high-fat foods such as corned beef, known every bit pisupo in Samoan.

See also [edit]

• Potted meat – Form of traditional food preservation
• Potted meat food product

References [edit]

1. ^ "Corned Beef". www.merriam-webster.com . Retrieved September 17, 2021.
2. ^ US Dept of Agronomics. "Clostridium botulinum" (PDF) . Retrieved December thirteen, 2016.
3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Agency for Enquiry on Cancer. Retrieved August half-dozen, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England'due south Gray Corned Beef". Atlas Obscura . Retrieved July 22, 2019.
5. ^ ^{a b} McGee, Harold (2004). On Food and Cooking: The Science and lore of the Kitchen. Simon and Schuster. ISBN978-0-684-80001-1.
6. ^ "Corn, n.ane". Oxford English Dictionary. Oxford University Printing. 2010. "A small difficult particle, a grain, as of sand or salt."
7. ^ Norris, James F. (1921). A Textbook of Inorganic Chemistry for Colleges. New York: McGraw-Hill. p. 528. OCLC 2743191. Potassium nitrate is used in the industry of gunpowder ... It is also used in curing meats; it prevents putrefaction and produces the deep red colour familiar in the instance of salted hams and corned beef.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Day Foods That Injure Health". Pearson's Magazine. New York: Pearson Pub. Co. 25: 249. you have probably noticed how squeamish and blood-red corned beef is. That'southward because it has in it saltpeter, the same stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert 50. (1902). Essentials of Chemical science. Boston: Benj. H. Sanborn & Co. p. 158. The main use of potassium nitrate as a preservative is in the preparation of 'corned' beef.
10. ^ Cook, Alexander (2004). "Sailing on The Ship: Re-enactment and the Quest for Popular History". History Workshop Journal. 57 (57): 247–255. doi:10.1093/hwj/57.i.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d eastward f g} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Salt Beefiness in the French Atlantic World". History Workshop Journal. 63 (one): eighteen–47. doi:10.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
12. ^ ^{a b c d e f} Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Journal of Culinary Science and Technology. nine (one): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March 1, 1993). Beyond Beef: The Ascent and Fall of the Cattle Civilisation. Plume. pp. 56, 57. ISBN978-0-452-26952-ane.
14. ^ Palmeiras, Rafael (September 9, 2011). "Carne enlatada brasileira representa lxxx% do consumo mundial". Brasil Econômico. Archived from the original on May 18, 2015. Retrieved May xi, 2015.
15. ^ "The History Backside All Your Favorite St. Patrick's Day Foods". Feb 27, 2019.
16. ^ Kurlansky, Mark (2002). Salt: A World History . New York: Penguin. pp. 124–127. ISBN978-0-fourteen-200161-5.
17. ^ Chocolate-brown, Alton (2007). "Pickled Pink". Good Eats. Food network. 10 (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Time an Astronaut Smuggled a Corned Beef Sandwich To Space". Smithsonian.com.
19. ^ "Is corned beef and cabbage an Irish dish? No! Find out why..." European Cuisines. Retrieved Baronial 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick's Day controversy: Is corned beef and cabbage Irish gaelic?". Salon.com . Retrieved August 29, 2010.
21. ^ "St. Patrick's Solar day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The University College Cork Ireland.
23. ^ "Ireland: Why We Have No Corned Beefiness & Cabbage Recipes". European Cuisines.
24. ^ "Puerto Rican Canned Corned Beef Stew".
25. ^ ^{a b} Soclof, Adam (November 23, 2011). "Every bit IDF bids adieu to Loof, a history of 'kosher Spam'". JWeekly.com.
26. ^ ^{a b c} Makalintal, Bettina (January 4, 2019). "Palm Corned Beef is My Favorite Part of Filipino Breakfast". vice.com.
27. ^ ^{a b} "Why corned beefiness isn't just for breakfast". cnnphilippines.com. Jan 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved January 4, 2022.
29. ^ "Corned Beef with White potato". Casa Baluarte Filipino Recipes . Retrieved Jan iv, 2022.
30. ^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved January four, 2022.
31. ^ "Corned Beef Omelet". Panlasang Pinoy . Retrieved Jan 4, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Eat Philippines . Retrieved Jan iv, 2022.
33. ^ "Sinigang na Corned Beefiness". Ang Sarap . Retrieved Jan 4, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beef Recipe". Yummy.ph . Retrieved Jan 4, 2022.

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Source: https://en.wikipedia.org/wiki/Corned_beef

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