HOW CORNED BEEF IS MADE IN THE FACTORY



CORNED BEEF IN A CAN -  IS IT SAFE FOR PEOPLE TO EAT?
What Is the "Corn" in Corned Beef?
The fresh cuts of corned beef you find at the grocery store are usually the brisket cuts.

The brisket is from the front part of the cow. The beef is called “corned,” which refers to the curing method of the meat.

Corned beef used to be dry-cured using “corns” of salt. Today, this meat is brined with salt water.

The method of preserving meat using salt has been around for millenniums, but the combination of corned beef and cabbage originated with Irish Americans in the 1800s.

I have my doubts as to whether canned corned beef is really corned beef at all.
Personally, it reminds me of cat food. During the World Wars, canned corned beef was given to soldiers on the front, who nicknamed the meat “bully beef.”
It can be difficult to tell when corned beef is done, because it takes on a pink color when pickling salt is used.

Corned beef is made from one of several less tender cuts of beef like the brisket, rump or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing corned beef. It can be cooked on top of the stove or in the oven, microwave or slow cooker.

Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color.

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