Using the brisket for corned beef is actually a smart, sustainable move. It’s a tough, inexpensive cut that would be garbage if not for salt and patience. Instead, we turn it into a delicacy for Reuben sandwiches and St. Patrick’s Day feasts.
So next time you bite into that salty, peppery slice, remember: you’re enjoying the hardest-working muscle of the cow, transformed by time and tradition. It’s basically a Cinderella story for meat.
