Have you ever wondered why corned beef is called “corned” when it contains no corn at all? The term actually refers to the large chunks of rock salt used to preserve the beef. Interestingly, the word “corn” comes from the Proto Germanic word for a seed or piece of grain. These chunks of salt, roughly the size of a kernel of grain, were referred to as “corns,” leading to the term “corned beef.” This usage of the word dates back centuries, with the term “corn” being used as a generic name for any type of grain before maize was introduced from the New World.
The history of canned corned beef is intertwined with military rations. During World War II, the US Armed Forces fed millions of pounds of canned meat to troops, including the popular product Spam. The Israeli Defense Force faced a similar challenge after the war, developing their own kosher canned corned beef called “loof.” This canned beef remains a staple for soldiers, testament to its durability and convenience.
While canned corned beef may contain a mixture of beef parts, including those less commonly consumed, such as diaphragm, esophagus, blood vessels, nerves, sinew, and skin, it undergoes a curing process that ensures its safety for consumption. This curing process involves soaking the beef in a brine solution containing salt, sugar, and spices, such as peppercorns, coriander seeds, and bay leaves. The addition of sodium nitrate as a preservative helps prevent bacterial growth and maintains the meat’s color.
However, it’s essential to note that while canned corned beef can be a convenient protein source, it may not be considered the healthiest option due to its high sodium content and the presence of preservatives like sodium nitrate. Excessive consumption of preserved meats, including canned corned beef, has been associated with an increased risk of certain health issues, such as cardiovascular disease and certain types of cancer.
The iconic rectangular or trapezoidal shape of canned corned beef was pioneered by Arthur A. Libby in 1875. This distinctive shape not only efficiently utilized space but also made it ideal for military shipments. Despite advances in packaging technology, the irregular shape of corned beef cans remains unchanged, serving as a hallmark of its authenticity.
While canned corned beef has a strong presence in the US, it holds even greater cultural significance in countries like the Philippines. There, it is a popular breakfast staple, often served with fried rice and eggs. In recent years, Asian cooks have elevated canned corned beef with delicious recipes, showcasing its versatility and flavor.
The invention of canned food can be traced back to the French Revolution, when the government sought a way to preserve food for troops. Kitchen inventor Nicholas Appert discovered that sealing food in containers and boiling it for hours could prevent spoilage, leading to the birth of canned food. Since then, canned corned beef has become an integral part of the global food landscape, with consumers enjoying its convenience and flavor in a variety of dishes.
That said, like many processed foods, canned corned beef can be enjoyed in moderation as part of a balanced diet. Pairing it with plenty of fruits, vegetables, whole grains, and other nutrient-rich foods can help offset some of its less desirable qualities. As always, it’s essential to listen to your body and make informed choices about the foods you consume.