Do They Sell Corned Beef Sliced and Packaged Like Hampshire Farm Ham

For the canned product known as corned beef in the United Kingdom, West Indies, Australia, New Zealand and Ireland, meet Dandy beef.

Common salt-cured beef product

Corned beef

Cooked corned beef
Alternative names	Salt beefiness, bully beef (if canned)
Principal ingredients	Beef, salt
Variations	Calculation sugar and spices
Cookbook: Corned beef Media: Corned beefiness

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

Well-nigh recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pinkish colour. Nitrates and nitrites reduce the take a chance of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[ii] only have been linked to increased cancer risk in mice.^[three] Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".^[four]

Corned beefiness was a popular meal throughout numerous wars, including Globe War I and World War Ii, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a diversity of regional dishes and as a mutual part in modern field rations of various military machine around the globe.

History [edit]

Although the exact origin of corned beefiness is unknown, information technology near likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East.^[five] The word corn derives from Erstwhile English language and is used to depict whatever small, hard particles or grains.^[6] In the instance of corned beef, the discussion may refer to the coarse, granular salts used to cure the beef.^[five] The word "corned" may likewise refer to the corns of potassium nitrate, also 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 exercise of curing beef was found locally in many cultures, the industrial production of corned beef 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 noncombatant consumption and every bit provisions for the British naval fleets and North American armies due to its nonperishable nature.^[10] The production was as well 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 non distinguish between unlike cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks.^{[11] [12]} Rather, the grading was done by the weight of the cattle into "small beefiness", "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 improve parts were saved for consumption in U.k. or her colonies.^[11]

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

Increasing corned beef production to satisfy the rise number of people moving to the cities from the countryside during the Industrial Revolution worsened the effects of the Irish Famine of 1740-41 and the Slap-up Irish gaelic 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 marketplace at home ... The British taste for beefiness had a devastating bear on on the impoverished and disenfranchised [the] people of ... Republic of ireland. Pushed off the best pasture land and forced to farm smaller plots of marginal land, the Irish turned to the spud, a crop that could be grown abundantly in less favourable soil. Somewhen, cows took over much of Ireland, leaving the native population nearly dependent on the potato for survival.

Despite beingness a major producer of beefiness, nearly of the people of Republic of ireland during this catamenia consumed niggling of the meat produced, in either fresh or salted form, 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 often absent-minded) and most of the population were from families of poor tenant farmers, with most of the corned beefiness existence marked for consign.^{[ citation needed ]}

The lack of beef or corned beef in the Irish diet was especially true in the n of Republic of ireland and areas away from the major centres for corned beef production. Notwithstanding, individuals living in these product centres such as Cork did consume the product to a sure extent. The majority of Irish gaelic who resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork,^[12] salary and cabbage being a notable example of a traditional Irish repast.

20th century to nowadays [edit]

Corned beefiness became a less important article in the 19th century Atlantic globe, due in function to the abolition of slavery,^[11] Corned beef production and its canned class remained an of import food source during the 2d Earth State of war. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943.^[12] Today meaning amounts of the global canned corned beef supply comes from South America. Approximately 80% of the global canned corned beef supply originates in Brazil.^[14]

Cultural associations [edit]

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

Marker Kurlansky, in his volume Salt, states that the Irish produced a salted beef effectually the Eye 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 immigration to the The states, many of the indigenous Irish did not consume corned beef dishes. The popularity of corned beefiness compared to back salary amidst the immigrant Irish gaelic may have been due to corned beef existence considered a luxury product in their native land, while information technology was cheap and readily available in America.^[12]

The Jewish population produced like corned beefiness brisket, besides smoking information technology into pastrami. Irish immigrants oft purchased corned beef from Jewish butchers. This exchange was an instance of the shut interactions in everyday life of people from these two cultures in the United States' principal 19th and 20th century immigrant port of entry, New York City.^{[12] [17]}

Canned corned beefiness has long been one of the standard meals included in military field ration packs globally, due to its simplicity and instant preparation. I instance is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding information technology in a pocket of his spacesuit.^[18]

Regions [edit]

North America [edit]

In the Us and Canada, corned beef is typically available in two forms: a cutting of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned alkali, or cooked and canned.

Corned beef is often purchased set up to swallow in Jewish delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye breadstuff. Smoking corned beefiness, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-style smoked meat.

Corned beef hashed with potatoes served with eggs is a common breakfast dish in the U.s.a..

In both the United States and Canada, corned beef is sold in cans in minced class. Information technology is also sold this way in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

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

Saint Patrick's Day [edit]

In the United States, consumption of corned beef is often associated with Saint Patrick'south 24-hour interval.^[19] Corned beef is not an Irish national dish, and the connection with Saint Patrick's Mean solar day specifically originates equally part of Irish-American civilisation, and is oftentimes part of their celebrations in North America.^[twenty]

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

Europe [edit]

Ireland [edit]

Corned beefiness dinner, with potatoes and cabbage, Ireland

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

United Kingdom [edit]

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

Latin America [edit]

Caribbean [edit]

Multiple Caribbean area nations have their own varied versions of canned corned beef equally a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans being less perishable, it's an effective food to import to tropical islands that will keep, despite the heat and humidity. Corned beef is a cheap, quick, and familiar low-effort condolement food that might exist prepared for any meal of the day. As with other cuisines, cooks often improvise to add together extra flavouring components (usually what they accept around or left over) to their corned beef, including: onions, garlic, ketchup, black pepper, salt, oil (or other fat), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. It's very often served with a starch, such as rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean area children grow up thinking fondly of this dish.

Centre Eastward [edit]

State of israel [edit]

In Israel, a canned corned beef chosen Loof was the traditional field ration of the Israel Defense Forces until the product's discontinuation in 2011. The name Loof derives from "a colloquially decadent short form of 'meatloaf.'"^[25] Loof was developed past the IDF in the belatedly 1940s as a kosher form of great beefiness, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine past Jewish organizations such every bit Hadassah.^[25]

East Asia [edit]

Hong Kong [edit]

Corned beef has likewise become a common dish in Hong Kong cuisine, though it has been heavily adapted in way and training to fit local tastes. It is often served with other "Western" fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Like most localized "Western" food in East 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 every bit carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Spanish, the term refers to Americans, whom Filipinos referred and so every bit norteamericanos, simply like the residue of Spain'southward colonies, where in that location is a differentiation betwixt what is norteamericano (Canadian, American, Mexicano) as there are between centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset distinction and then of what was norteamericano was countries n of the Viceroy's 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 United mexican states city.

Filipino sopas (macaroni soup) with corned beef

Corned beefiness, particularly the Libby's make first became popular during the American colonial menstruation of the Philippines (1901–1941), where just the very rich could afford such tins; they were advertised serving the corned beef cold and straight-from-the-can on to a bed of rice, or as patties in betwixt bread. During World War II (1942–1945), American soldiers brought for themselves, and airdropped from the skies the aforementioned corned beef; it was a life-or-death article since the Japanese Imperial Army forcibly controlled all nutrient in an effort to subvert any resistance against them.

Carne norte guisado of the Philippines with potatoes, onions, garlic, carrots, and tomatoes; information technology is eaten with white rice or bread

Later on the war (1946 to nowadays), corned beefiness gained far more than 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 by Century Pacific Food, CDO Foodsphere and San Miguel Food and Drinkable, 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 well-nigh exclusively sold in cans. It is boiled, shredded, canned, and sold in supermarkets and grocery stores for mass consumption. Information technology is usually served every bit the breakfast combination chosen "corned beef silog", in which corned beef is cooked as carne norte guisado (fried, mixed with onions, garlic, and often, finely cubed potatoes, carrots, tomatoes, and/or cabbage), with a side of sinangag (garlic fried rice), and a fried egg.^{[28] [26] [29]} Some other common style to eat corned beef is tortang carne norte (or corned beefiness omelet), in which corned beef is mixed with egg and fried.^{[30] [31]} Corned beef is also used as a cheap 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 every bit corned beefiness; fresh corned beef is almost always made with silverside; "silverside" and "corned beefiness" are often used interchangeably. Canned corned beef is especially pop amongst New Zealand'south Polynesian community, as in Pacific isle nations such equally Samoa and Tonga; this is due to loftier-fat foods such every bit corned beefiness, known every bit pisupo in Samoan.

Run into 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 Agriculture. "Clostridium botulinum" (PDF) . Retrieved Dec 13, 2016.
3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Bureau for Research on Cancer. Retrieved August 6, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England's 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, north.1". Oxford English Dictionary. Oxford Academy Printing. 2010. "A small hard particle, a grain, as of sand or salt."
7. ^ Norris, James F. (1921). A Textbook of Inorganic Chemistry for Colleges. New York: McGraw-Colina. p. 528. OCLC 2743191. Potassium nitrate is used in the manufacture of gunpowder ... It is likewise used in curing meats; it prevents putrefaction and produces the deep red color familiar in the case of salted hams and corned beef.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Day Foods That Injure Wellness". Pearson's Magazine. New York: Pearson Pub. Co. 25: 249. y'all have probably noticed how squeamish and red corned beefiness is. That's because information technology has in it saltpeter, the aforementioned stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert L. (1902). Essentials of Chemistry. Boston: Benj. H. Sanborn & Co. p. 158. The chief 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/57.1.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d due east f one thousand} Mandelblatt, Bertie (2007). "A Transatlantic Article: Irish Common salt Beef in the French Atlantic World". History Workshop Journal. 63 (1): 18–47. doi:10.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
12. ^ ^{a b c d due east f} Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Periodical of Culinary Science and Engineering. 9 (1): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March 1, 1993). Beyond Beef: The Rising and Fall of the Cattle Civilisation. Plumage. pp. 56, 57. ISBN978-0-452-26952-one.
14. ^ Palmeiras, Rafael (September nine, 2011). "Carne enlatada brasileira representa 80% exercise consumo mundial". Brasil Econômico. Archived from the original on May 18, 2015. Retrieved May eleven, 2015.
15. ^ "The History Behind All Your Favorite St. Patrick's Twenty-four hours Foods". February 27, 2019.
16. ^ Kurlansky, Mark (2002). Table salt: A World History . New York: Penguin. pp. 124–127. ISBN978-0-14-200161-v.
17. ^ Brown, Alton (2007). "Pickled Pink". Good Eats. Nutrient network. x (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! Discover out why..." European Cuisines. Retrieved August 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick's Twenty-four hours controversy: Is corned beef and cabbage Irish?". Salon.com . Retrieved August 29, 2010.
21. ^ "St. Patrick's Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The Academy 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 (Jan 4, 2019). "Palm Corned Beefiness is My Favorite Part of Filipino Breakfast". vice.com.
27. ^ ^{a b} "Why corned beef isn't but for breakfast". cnnphilippines.com. Jan 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved January 4, 2022.
29. ^ "Corned Beefiness with Potato". Casa Baluarte Filipino Recipes . Retrieved January 4, 2022.
30. ^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved January 4, 2022.
31. ^ "Corned Beef Omelet". Panlasang Pinoy . Retrieved January iv, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Eat Philippines . Retrieved January 4, 2022.
33. ^ "Sinigang na Corned Beef". Ang Sarap . Retrieved Jan 4, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beefiness Recipe". Yummy.ph . Retrieved Jan four, 2022.

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

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