The Florida Chef

Corned Beef Corning beef is a way of preserving the meat in order to eat later. The word corned comes from the English use of the word corn, meaning any small particle. It originally used corn sized pellets of salt rubbed into the meat to preserve it. Corned beef is usually associated with the Irish and the Irish holiday of St. Patrick’s Day. The process of corning usually involves tough and fatty pieces of meat. Commonly, the brisket is used. It is the chest muscle of the beef. It is usually cut into two pieces of beef, the flat cut and the point cut. The flat cut is long and thin, and has a thick layer of fat. The point cut is usually ground into hamburger. Point Cut of Brisket Co