Corned beef has a succulent taste and a rich history. The story of its journey stretches across continents and centuries, shaping food traditions worldwide. If you have ever wondered about the origins of corned beef, this guide explains how it became a staple of trade and cuisine.

The term “corned beef” comes from the old English word corn. It referred to the coarse salt grains once used in the curing process. Before refrigeration, salting meat was vital for survival. Ancient Chinese and Roman records show they preserved beef in this way.

 

In medieval Europe, salt was scarce and valuable. Curing beef with salt allowed communities to store food through harsh winters and long voyages. In Ireland, abundant cattle and access to salt meant corned beef quickly became a staple.

By the 17th century, Ireland’s salted beef gained global recognition. The country exported large volumes to North America and the Caribbean. Irish immigrants also carried their food traditions overseas, helping corned beef take root abroad.

In New England, settlers embraced corned beef with potatoes and cabbage. This combination became the famous corned beef and cabbage dish, now linked to Irish-American culture and St Patrick’s Day. In the Caribbean, local cuisines reshaped the product into meals such as Jamaican bully beef stew, mixing corned beef with tomatoes, onions, and spices.

The 19th and 20th centuries introduced canning. This technology turned corned beef into a long-lasting pantry essential and boosted its global popularity. Today, it remains a versatile product for wholesalers, caterers, and retailers. From premium British cuts to international imports, corned beef delivers flavour, value, and heritage.

The origins of corned beef reveal more than food history. They highlight how trade, migration, and culinary creativity connect people and cultures across time.

What Is Wagyu Beef?

If you’ve ever asked yourself what is Wagyu beef, you’re not alone. This world-renowned meat is celebrated for its unmatched quality, rich taste, and exceptional tenderness. The word Wagyu literally translates to Japanese cow, and it refers to four main breeds: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. These cattle are known for their unique genetics and ability to develop superior marbling.

The hallmark of Wagyu is its intense intramuscular fat, or marbling, which gives the beef its buttery texture and melt-in-the-mouth tenderness. This marbling also produces a deep, savoury flavour that sets Wagyu apart from other premium beef.

Among the most famous varieties are Kobe, Matsusaka and Omi. Kobe beef, perhaps the best known, must come from Tajima-strain Japanese Black cattle raised in Hyōgo Prefecture under strict conditions.

Matsusaka beef is equally prestigious, prized for its delicate texture and rich umami character, often compared to foie gras.

Wagyu’s grading system ensures consistent standards, with A5 beef representing the highest level of quality. Careful breeding and strict animal welfare practices underpin this reputation. The beef’s fat has a higher proportion of monounsaturated fats, which melt at a lower temperature and release more flavour on the palate.

For wholesalers, butchers and foodservice buyers, Wagyu represents an opportunity to offer customers a truly premium experience. Whether you’re supplying high-end restaurants or retail outlets, sourcing Wagyu beef through Meatex gives you access to quality-assured suppliers across the UK and Europe. Explore our Beef category today to see the latest wholesale offers.

 

See also:

British Wagyu cattle numbers double in 2023

‘Next big thing for meat’: Aldi launches British Wagyu products

US beef breeder – British beef needs to change direction

Taste of Japan: Wagyu beef a cut above