CORNED BEEF, Pork, Etc

meat preserved with brine.

Good grade corned beef is made from the rump, chuck and plate. It should consist exclusively of meat cut from young cattle in good condition. If canned, it should be well trimmed, the skinny and connective tissues removed and freed from gristle, bone, blood clots and excessive fat. No soft fat at all should be included. It should not contain more than about one thirty-second of jelly--which should be made only from soup stock and bones--and should not show excessive liquor when opened.

For Corned, or Pickled, Pork, see article on PORK.