19 Facts About Corned beef

Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed.

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 North American armies due to its nonperishable nature.

The 17th century British industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks.

Coastal cities, such as Dublin, Belfast and Cork, created vast Corned beef curing and packing industries, with Cork producing half of Ireland's annual Corned beef exports in 1668.

Corned beef became a less important commodity in the 19th century Atlantic world, due in part to the abolition of slavery, Corned beef production and its canned form remained an important food source during the Second World War.

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

Canned corned beef has long been one of the standard meals included in military field ration packs globally, due to its simplicity and instant preparation.

Corned beef is often purchased ready to eat in Jewish delicatessens.

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

Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef.

Corned beef is not an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.

Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century.

The corned beef as described in this text was a rare and valued dish, given the value and position of cattle within the culture, as well as the expense of salt, and was unrelated to the corned beef eaten today.

Corned beef is a cheap, quick, and familiar low-effort comfort food that might be prepared for any meal of the day.

In Israel, a canned corned beef called Loof was the traditional field ration of the Israel Defense Forces until the product's discontinuation in 2011.

Corned beef has become a common dish in Hong Kong cuisine, though it has been heavily adapted in style and preparation to fit local tastes.

Philippine corned beef is typically made from shredded beef or buffalo meat, and is almost exclusively sold in cans.

Corned beef is used as a cheap meat ingredient in dishes like sopas and sinigang.

Canned corned beef is especially popular among New Zealand's Polynesian community, as in Pacific island nations such as Samoa and Tonga; this is due to high-fat foods such as corned beef, known as pisupo in Samoan.