How to Slice Corned Beef

It might not seem to matter too much how you slice your meat, but it can actually make the difference between an enjoyable meal and one that is just plain hard to chew. Corned beef, which is a good source of protein, iron and zinc, is made from the muscle of a cow, and that muscle is formed with a variety of fibers that attach together. When you...

Corned beef is a cut of beef called a brisket that has been preserved with salt. There is no actual corn in it; the term "corned" comes from the chunks of rock salt used to cure the brisket, sometimes referred to as corns of salt. Corned beef is often served with cabbage and potatoes and is a popular St. Patrick's Day dish in the US. The meat...

The popularity of corned beef peaks over the St. Patrick's Day holiday, although this inexpensive roast made from beef brisket is available year-round. Cutting the corned beef in the proper way yields thin, even slices of the roast for an aesthetically pleasing presentation. Some cooks find that cooking corned beef the day before and slicing it...

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced.
Tags: knives,meat,steak,The Food Lab

Watch how to make this traditional St. Patrick’s Day dish.