Corned Beef

Have you ever wondered how corned beef got its name?

Years ago in England, where ice was the only refrigeration available, butchers faced a problem every Friday. They had to close for the weekend, but the ice would melt over two days and meat would spoil. To preserve meat, butchers soaked it in strong brine or covered it with grains of coarse salt, called “corns”. The name has stuck ever since.

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