Why do we eat Corned Beef for St. Patricks Day?
During the 19th century, Irish immigrants arriving in America often lived in neighborhoods alongside other immigrant communities, particularly Jewish immigrants from Eastern Europe. These communities shared a love for corned beef, a staple in Jewish cuisine. In the United States, corned beef was more readily available and affordable than in Ireland, where it was a luxury item. Over time, corned beef became associated with St. Patrick’s Day festivities as Irish Americans adapted their culinary traditions to the ingredients available in their new home.
So, while corned beef may not have deep roots in Irish culinary history, its association with St. Patrick’s Day reflects the cultural blending and adaptation that has characterized the Irish-American experience and why we eat corned beef for St. Patricks Day!
What is a brisket?
The brisket is one of the nine primal cuts of the steer. There are two briskets on the steer. They come from the breast or lower chest of the animal and are located just below the chuck (shoulder).
A little about our beef:
The families of Painted Hills Natural Beef are ranchers in Wheeler County, Central Oregon, and have raised cattle and stewarded the land in the shadow of the state’s famed Painted Hills for generations. So, while times have changed in the last two and a half decades, ranching the way nature intended has not. We’re proud to pasture raise our cattle without added hormones and no antibiotics because we raise a beef product as striking as the natural wonders it’s named after.
Again, we thank you for trusting us to feed you, your friends, and your family. Please share the finished product with us at Painted Hills Natural Beef on Facebook and Instagram.
