There's a lot more to making canned
corned beef involves just dumping some meat in a can. From choosing the cut of meat to adding preservatives to sterilizing
the can, this is all that goes into it. There are a few different ways to make canned
corned beef. ScienceDirect describes one method in which the meat is canned without being
cooked or cured. More commonly, though, it's precooked and cured before going
through the canning process. Delighted Cooking confirms that this is the case
with most canned corned beef products. This method is sometimes called "hot
packing" in the canning community, according to Wild Heaven Farms. While most
consider beef safe to be canned raw — also known as "raw packing" — hot packing has its
benefits. For one, hot packing can ensure that meat will keep its shape. This also prevents it
from sticking to the sides of the can, which is definitely handy from a consumer perspective.
Once it comes out of the can, it's preferable that canned corned beef stays formed into a solid
block, which enables it to be sliced or diced for preparation. Cooking canned meat first helps
to make it into a ready-to-eat final product. The name "corned beef" doesn't actually refer
to corn, the grain. Instead, the name comes from the big pieces of salt added to the meat.
Smithsonian Magazine explains that these pieces of salt were historically roughly the size of
corn kernels. Around the 1600s, the British came up with the name "corned beef" to refer to beef
cured using these kernel-sized pieces of salt. Although you may not see these large
pieces of salt in your can of corned beef, salt is still a primary ingredient. However,
since the meat in canned corned beef is usually cooked before canning, salt isn't the only
thing helping with preservation. According to one Quora user who claimed to have worked
for a canned corned beef processing plant, salt is added after the meat is cooked. This helps
manufacturers to more easily obtain a concentrated meat product. The large grains of salt added after
cooking also provide flavor to the final product. "How is that?" "Salty." Canned corn beef falls under the category of
processed meats in a few different ways. The first reason it's processed, according to PBS,
is simply by virtue of it being canned. Second, as Meat Science explains, processed meat can
also refer to cuts that are cured or smoked, such as sliced ham, Canadian bacon, pastrami,
and others, corned beef among them. Third, because canned corned beef is also refined
into smaller pieces during production, it's considered processed by that definition. The meat within a can of corned beef may start
in large pieces, but after cooking and salting, its shape starts to change. During this stage
of the production process, canned corned beef must be minced or ground up before getting
packed and shaped within cans. For this reason, it qualifies as a type of restructured
meat. Meat Science defines that term as meat "made from flaked, ground or sectioned
beef or pork, which is shaped into roasts, steaks or loaves." No matter what method is
used to break down the canned corned beef, it must also be chopped up to take on a new shape. When fresh corned beef, not the canned stuff,
is being made, a few spices are usually added. Seasonings including black pepper, coriander,
allspice, dill seeds, and mustard seeds are used to flavor the meat, giving dishes such as corned
beef and cabbage their flavor. But canned corned beef is different. Check the ingredients list
of cans of Hereford or Palm canned corned beef, and the only seasonings listed are salt
and sugar. And the salt serves more as a preservative than as seasoning. Sugar is
added to aid in the preservation process, as well as cancel out some of the taste from
all the sodium, according to Meat Science. Another preservative you'll often find listed
is sodium nitrate. It's an ingredient in Iberia and Excelsior's canned corned beef. This
ingredient gives the meat a pinkish color, which canned corned beef is known for having.
It also extends its shelf life and improves the flavor. According to WebMD, there are some health
concerns surrounding sodium nitrate, involving its link to diabetes and heart disease. Some sources
recommend against consuming too much of it. The BBC explains that sodium nitrate is added to
canned meat during the middle of its production process, when a preserving liquid made of
salt, water, and sodium nitrate is usually mixed in. Then, the mixture is injected into
various parts of the meat. The injection, as well as the addition of water, helps to ensure
that the whole meat product will be preserved. The cut of beef chosen for the tinned product
isn't the same as what you'd buy at a deli counter to make homemade corned beef. As Science Direct
explains, traditional corned beef uses brisket, which comes from the cow's chest area. But canned
corned beef isn't always made from brisket. "No brisket!" Tough, lean cuts of meat — such as round steaks,
chuck roasts, or ribs — work best for canning. According to Very Meaty, canning meat also
requires that as much fat as possible be removed. If too much fat is left in, it can
cause multiple issues, including rancidity, sealing, and heat penetration. This is why canned
corned beef makers opt for leaner cuts that have less fat. Brisket can often be pretty fatty,
so that's why canners don't always use it. After the corned beef is packed into cans,
another step is sometimes employed. Factories may sterilize the meat-filled cans. As
Britannica explains, these sterilization processes usually involve bringing the cans to
a certain temperature to prevent bacteria such as the one that causes botulism from forming. To
achieve sterilization, corned beef cans should be brought above boiling temperature, or 212
degrees Fahrenheit. During this process, containers of canned corned beef are placed inside
a pressure cooker, then covered in hot steam, allowing both the food and its container to be
sterilized simultaneously, ScienceDirect explains. Not only does this process sterilize the
can, but also tenderizes the meat inside in a short amount of time. After
the cans are finished sterilizing, they'll be removed from the pressure cooker,
then set aside to dry off and cool down. After the canned corned beef is cooked, ground
into smaller pieces, and then mixed with sodium nitrate, salt, and sugar, it's finally time to
be packed into cans. This process is partially or completely automated in the factories where
canned meats are made. At Keystone Meats, for example, a machine helps guide the
meat into the individual cans. Then, the cans are led down a conveyor belt
where lids are sealed onto the cans. The shape of the cans used can vary, and
many brands of canned corned beef are known for having a unique can shape. Just look at the
rectangular containers that Hormel's canned corned beef comes in. As it turns out, there are multiple
reasons for this shape. According to The Guardian, the shape helps to make the canned corned beef
easily sliceable, for adding to sandwiches, or dice-able, for adding to a corned beef
hash. In addition, these cans lack a seam, allowing customers to slide out the entire
block of meat all at one time. Historically, the shape also has ties to what was the easiest
shape to store and transport in large amounts, since canned corned beef
has roots as a war ration. The steps of the canned corned beef production
process are focused on making the meat survive in a can as long as possible. The steps involved
are pretty laborious because cooked beef only lasts three to four days in the fridge, according
to the U.S. Department of Agriculture. However, canned corned beef will last much
longer. According to Very Meaty, unopened cans will last three
to five years on the shelf. Once opened, though, canned corned
beef's days are numbered. Leftovers will only last three to four days in the
fridge. It's best to keep it stored in a glass or plastic container. If you opt
to put your leftovers into the freezer, corned beef out of a can will last around
three months, according to Still Tasty. Survival Freedom recommends putting your leftover
canned corned beef into freezer-safe storage bags. Canned corned beef is produced so
that it is ready to eat right away. "Now, who's ready to eat my meat?" It's not necessary to cook the meat before
eating it. But before you start chowing down, you may find that just getting the can open
comes with some unique challenges. Square cans of corned beef must be opened with a key.
Luckily, this key comes attached to each can. Following the instructions carefully will best
ensure your can gets opened. Instructables advises that you remove the key and find
where a small metal tab protrudes from the side of the can. Next, place the tab through
a hole in the long part of the key. Finally, rotate the key around the side of the can,
bringing the tab with it. This will create a cut in the can's side that runs along
the entire edge. When you're finished, the entire top of the can can be removed,
exposing part of the inner brick of meat. If eating the meat out of the can with a fork
isn't for you, there are plenty of ways to use the meat in recipes. Yummy recommends going light on
the salt when using corned beef in cooking. Some ways to eat canned corned beef include corned
beef hash with eggs, a quiche, or egg rolls. Despite the convenience of canned corned
beef, it's not considered especially healthy. According to Very Meaty,
canned corned beef is high in sodium, as you might expect given how important salt
is in the production process. It's also pretty high in fat and cholesterol. It's been linked
to illnesses like heart disease and cancer. However, some potential nutritional benefits come
with eating canned corned beef. It typically has no carbohydrates, and each serving is high
in protein. Ox & Palm brand corned beef, for example, has 11 grams of protein per
serving. The Mayo Clinic suggests that a 165-pound person should consume
about 60 grams of protein per day, so a serving of corned beef is
a good start toward that goal.
