<P> Corned beef is a salt - cured beef product . The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt . It features as an ingredient in many cuisines . Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color . Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum spores . Beef cured with salt only has a gray color and is sometimes called "New England corned beef". Often, sugar and spices are also added to recipes for corned beef . </P> <P> It was popular during both World Wars, when fresh meat was rationed . It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal smoked meat . </P> <Table> <Tr> <Td> </Td> <Td> This section may require cleanup to meet Wikipedia's quality standards . The specific problem is: Some of this section may refer to Bully beef and should be moved to that page . (July 2017) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This section may require cleanup to meet Wikipedia's quality standards . The specific problem is: Some of this section may refer to Bully beef and should be moved to that page . (July 2017) (Learn how and when to remove this template message) </Td> </Tr>

What part of cow does corned beef come from