An Exploration of Corned Beef & Cabbage

* AN EXPLORATION OF * CORNED BEEF&CABBAGE THE HISTORY, ANATOMY AND MARKET OF A ST. PATRICK'S DAY FAVORITE 1700s Cattle are brought to Ireland by British Landowners. Ireland becomes known for its export of corned (salted) Beef to England, France & the colonies. Most of the Irish can't afford beef, so they eat corned pork instead. IRELAND ENGLAND 1800s Over 1 million Irish emigrate to the U.S. In New York, they find salted beef brisket being sold very cheaply. Considering beef a luxury, they use it in place of pork with cabbage & potatoes. Growing Irish populations in cities across the U.S. turn St. Patrick's Day into a celebration of Irish pride & nationality. New traditions, like parades & eating corned beef & cabbage, replace the old. CORNED BEEF POINT/DECKLE Per 3 oz serving: 213 calories 15 grams of protein 16 grams of fat BRISKET A good source of zinc, vitamin b12 & selenium. FLAT GREEN CABBAGE Per 1/2 cup serving: 17 calories 4 grams carbohydrate 0 grams of fat Cabbage is related to broccoli, cauliflower, brussels sprouts & other crops belonging to the mustard family. A very good source of Fiber, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium and Manganese. PRODUCTION In 2012, the U.S. produced 2.13 billion pounds of cabbage valued at $390 million. That same year the U.S. produced just under 24 billion pounds of beef, including brisket. PROMOTION 47% OFF St. Patrick's Day is the biggest holiday for brisket & green cabbage. In 2012, 90% of store holiday promotions for corned beef featured flat & point cuts. SALE! 21% OFF! Holiday prices were also 21% lower for cuts of brisket & 47% lower for green cabbage than the rest of the year. Data sources: USDA USDA Market News National Agricultural Statistics Service Economic Research Service U.S. Census Bureau National Nutrient Database United States Department of Agriculture Data compiled by AMS Agricultural Analytics Division in 2013 Illustrations by Shayla Mae Bailey MARKET ANATOMY HISTORY