Why is it called "corn or corned beef?"?!

Question: Is that part of the process of curing the meat? How do they do it?

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Answers: Is that part of the process of curing the meat? How do they do it?

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Old-time butcher shops closed every weekend. Ice, the only refrigerant available, could not dependably hold fresh meat for two days. To keep unsold meat from going to waste, the butcher soaked the meat in a strong brine or covered it with coarse salt to trigger osmosis. The grains of salt were called "corn" in England, and the name "corned beef" stuck with the product.

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its grinded in to small bits of meat...

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I think it's because it's sesoned with pepper corns

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Its for the pepper corns that its cured with

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It is pickled in pickling spices and vinegar.

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