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Can You Eat Raw Corned Beef?

Can corned beef be eaten rare?

Corned beef is a popular meat that’s often associated with St.Patrick’s Day.

 It’s made from brisket that has been cured in a saltwater brine and typically enjoyed cooked until tender.

 However, some people wonder if corned beef can be eaten rare.

 Let’s explore this question.

Corned Beef Cooking Process

Before we answer the question, it is essential to understand how corned beef is prepared.

During the brining process, the brisket absorbs a significant amount of salt, spices, and moisture.

 After this process, it’s typically rinsed off to remove excess salt and then cooked, usually by boiling or baking, for several hours until tender.

The Safety of Eating Rare Corned Beef

Corned beef should be cooked all the way through since it’s not very forgiving when it comes to bacterial contamination such as E.coli or Salmonella.

 Eating undercooked meat increases your risk of food poisoning.

Therefore, eating raw or rare corned beef can lead to severe health risks if it contains bacteria.

The Risks of Consuming Undercooked Corned Beef

Some possible risks include:

  • Bacterial Infections: The most common source of contamination in raw meats are bacteria such as E.coli and Salmonella that can cause diarrhea, vomiting and fever among other symptoms.
  • Foodborne Diseases: Raw meat consumption can result in illnesses like food poisoning which may even be life-threatening sometimes.
  • Incomplete Preservation: Cooked corned beef has a longer shelf life compared to raw ones due to proper preservation techniques used during cooking processes.

In conclusion

To sum up: Is it safe to eat raw or rare corned beef?

The answer is no because uncooked corned beef has a high risk of bacterial infections that could result in food poisoning or other health complications.

 For this reason alone, make sure you cook your corned beef entirely before consuming it.

Can You Eat Corned Beef Straight From the Can?

Corned beef is a popular food used in making delicious sandwiches, hash, and many other dishes.

 It is a flavorful and well-seasoned brisket cut from the cow, usually cured in salt or brine.

 While corned beef is traditionally boiled on the stove until it’s tender and ready to eat, you might be wondering if you can eat it straight from the can.

Is Corned Beef Already Precooked?

Corned beef is already cooked when canned or packaged.

 The process of corning involves brining raw meat with spices and then cooking it.

 Therefore, technically speaking, corned beef can be eaten straight out of the can without any additional cooking needed.

What Happens if You Don’t Rinse Corned Beef?

If you’re planning to use canned corned beef in your favorite recipe, it’s a good idea to rinse it first.

 The reason being that the meat is preserved in brine which contains excess sodium which may make the dish too salty for some people.

Is Chewy Corned Beef Overcooked or Undercooked?

Chewy corned beef means that it might be undercooked.

 Corned beef should be tender and easily fall apart when cooked correctly.

 If your corned beef is chewy or tough, it may need more time on low heat.

In conclusion, eating canned corned beef straight out of the can is safe since it’s already precooked during curing.

 However, if you’re planning on using canned corned beef in a recipe, rinsing it first would reduce its saltiness level.

Is corned beef already precooked?

What is corned beef?

Corned beef is a cut of meat that comes from beef brisket or round that has been cured or pickled in a seasoned brine.

 The term “corned” refers to the salt grains used in the brining process.

 Corned beef is commonly associated with St.

 Patrick’s Day and Irish cuisine, although it is also enjoyed year-round.

Is corned beef already precooked?

This depends on the type of corned beef you purchase.

 Some brands of canned corned beef or deli-sliced corned beef may be fully cooked and ready to eat without any additional preparation.

How can you tell if corned beef is precooked?

Check the packaging label or ask your butcher about whether the corned beef is precooked.

 If there are no heating instructions, chances are it is already fully cooked.

What about fresh or raw corned beef?

Fresh or raw corned beef needs to be boiled or slow-cooked until it reaches an internal temperature of 145°F (63°C) for safe consumption.

 It should not be eaten rare.

Why does this matter?

Eating undercooked meat, including raw or rare corned beef, carries a risk for foodborne illness such as E.coli and Salmonella contamination.

 Fully cooking your meat helps to eliminate these risks and ensures its safety for consumption.

The bottom line

If you’re unsure whether your corned beef is precooked, check the label or ask your butcher before consuming it.

 Always cook fresh or raw corned beef until it reaches a safe temperature of 145°F (63°C) before eating it.

 This will help reduce your risk of foodborne illness and ensure a safe and enjoyable meal.

Is Raw Corned Beef Healthy?

Corned beef is a staple dish during St.

 Patrick’s Day celebrations.

 In fact, it’s a popular dish year-round for many people.

 But can you eat raw corned beef? Let’s explore:

What Are the Risks of Eating Raw Corned Beef?

Eating raw meat of any kind poses risks, as it may contain harmful bacteria such as E.

 coli and Salmonella.

 These bacteria can cause food poisoning and lead to serious health problems.

Is It Safe to Eat Corned Beef Rare?

Corned beef is already cooked before it is packaged, so technically you can eat it cold or warm with minimal heating.

 However, for safety reasons it is recommended that you heat corned beef until it is piping hot before consuming.

Can You Eat Corned Beef Straight from the Can?

As previously mentioned, corned beef is already cooked before packaging which means you can eat it straight from the can if desired.

 However, heating the corned beef will kill any bacteria that may be present and make it safer to consume.

What Is the Pink Stuff in Corned Beef?

The pink color in corned beef comes from sodium nitrite which is added during the curing process.

 Sodium nitrite helps preserve the meat and gives it the desired pink color.


In conclusion, while technically you could eat raw corned beef or consume canned corned beef straight out of its container without heating if you desire, there are risks associated with doing so.

 It’s always best practice to heat up your corned beef until piping hot before consuming to ensure that any bacteria present are killed off and reduce your risk of getting sick.

Making sure your meat has been properly cooked/prepared not only reduces your exposure to potentially harmful bacteria but also enhances its taste!

What is the pink stuff in corned beef?

You may have noticed a pink color when cooking corned beef.

 This is completely normal and nothing to be concerned about.

 The pink color is due to a chemical reaction that happens during the curing process of the meat.

Nitrates and Nitrites

The pink color in corned beef comes from nitrates and nitrites that are used in the curing process.

 Nitrates and nitrites are used to preserve the meat and give it its characteristic flavor and texture.

During the curing process, these compounds break down into nitric oxide, which binds with myoglobin in the meat.

 Myoglobin is a protein found in muscles that gives meat its red color.

Curing Process

The curing process involves soaking the beef brisket in a brine solution for several days, along with various spices such as coriander, mustard seed, and peppercorns.

 The brine contains salt, sugar, water, and sometimes additional ingredients like vinegar or beer.

The nitrates and nitrites that are added to the brine solution help preserve the meat by inhibiting bacterial growth.

 They also give the meat its distinctive flavor by converting to nitric oxide during cooking.

Safety Concerns

The use of nitrates and nitrites in cured meats has been controversial because they can form carcinogenic compounds called nitrosamines when exposed to high heat.

 However, studies have shown that levels of nitrosamines are low in properly cooked cured meats like corned beef.

It’s important to note that while corned beef is safe to eat when cooked properly, consuming raw or undercooked corned beef can lead to foodborne illness due to bacteria like E.coli or Salmonella.

In conclusion, don’t be alarmed by the pink color of your corned beef! It’s simply a result of the curing process involving nitrates and nitrites.

 As long as you cook it properly, there should be no safety concerns.

How Safe is Corned Beef?

Understanding the Risks

Corned beef has been around for centuries, and it’s generally considered safe to eat.

 However, like any meat product, there are some risks involved.

The main concern with corned beef is foodborne illness caused by harmful bacteria such as Salmonella, Listeria, and E.coli.

 These bacteria can cause symptoms such as nausea, vomiting, diarrhea, fever, and stomach cramps.

Cooking Corned Beef

Cooking corned beef thoroughly is the best way to eliminate these risks.

 The internal temperature of the corned beef should reach 145°F (63°C) for safe consumption.

 To ensure that the meat has cooked evenly to this temperature throughout its thickness, a meat thermometer should be used.

Handling Corned Beef Safely

To reduce the risk of bacterial contamination during handling, it’s important to:

  • Wash hands thoroughly before and after handling raw meal.
  • Keep raw meat separate from other foods to avoid cross-contamination
  • Store corned beef in the refrigerator below 40°F (4°C) until ready to cook. Avoid leaving cooked corned beef at room temperature for more than two hours.

The Pink Stuff in Corned Beef

The pink coloration in cooked corned beef comes from sodium nitrite, a preservative used in many cured meats.

Sodium nitrite inhibits bacterial growth and helps give cured meats their characteristic flavor and color.

While sodium nitrite has been associated with an increased risk of cancer when consumed in large quantities or over long periods of time by some studies, most health authorities consider it safe when consumed in moderation.

In conclusion, while corned beef can be enjoyed as part of a balanced diet, it’s important to handle and cook it safely to avoid food poisoning.

 By following proper guidelines for storage, preparation and cooking you can enjoy delicious tasting meals without worrying about harmful bacteria or other health risks.

What happens if you don’t Rinse corned beef?

Rinsing corned beef before cooking is a crucial step that should not be skipped.

 Whether you are making corned beef and cabbage or using it to make Reuben sandwiches, rinsing your corned beef can help reduce its salt content, which in turn can make it taste better.

 If you don’t rinse your corned beef, the following things could happen:

It can be too salty

Corned beef is essentially a piece of brisket that has been cured in salt brine for several days.

 This process helps preserve the meat and gives it its characteristic flavor.

 However, if you don’t rinse your corned beef before cooking, it can end up being too salty.

 Rinsing the meat can help remove some of the excess salt, resulting in a more balanced flavor.

It may affect the texture

Rinsing your corned beef can also help remove any crusting or debris from the meat’s surface.

 Skipping this step could result in an unappealing texture on the finished product since everything that was on the meat is still there when cooked.

The pink color may fade

The pink color in corned beef is due to nitrates used during the curing process to help prevent bacterial growth and prolong shelf life.

 Before cooking, rinsing helps to remove any residual nitrates which helps preserve both color and taste.

In conclusion: It’s always a good idea to rinse your corned beef thoroughly under cold running water before cooking it unless otherwise noted by manufacturer instructions on the package labeling as skipping this critical hygiene step will alter taste, texture, and appearance negatively!

How long does corned beef need to be cooked?

Cooking time for corned beef

Corned beef needs to be cooked for a specific amount of time in order for it to be safe and tender to eat.

 Generally, corned beef requires about 3-4 hours of cooking time per pound of meat.

 It is important to note that this is only an estimate, and the exact cooking time will depend on a variety of factors such as the thickness of the meat and the cooking method used.

Cooking methods for corned beef

There are several ways to cook corned beef, including boiling, baking and slow-cooking.

 Each method has its own unique benefits, but no matter which method you choose, it is important to ensure that the internal temperature of the meat reaches at least 145°F in order to kill any harmful bacteria.

Checking doneness

It can be difficult to determine when corned beef is fully cooked simply by looking at its exterior.

 The best way to determine doneness is by using a meat thermometer to check the internal temperature.

 Once the internal temperature reaches 145°F or above, remove the meat from heat and let it rest for a few minutes before slicing.

Overcooking concerns

While it is important to fully cook your corned beef, overcooking can lead to tough and chewy meat.

 To avoid this, make sure you monitor your cooking time closely and consider using a slow-cooker or other low-heat method of cooking.

In conclusion, the exact amount of time required to cook corned beef will depend on various factors such as cooking method and meat thickness.

 It is important to ensure that your meat reaches an internal temperature of at least 145°F in order to kill harmful bacteria.

 By following these guidelines carefully and monitoring your cooking time closely, you can enjoy tender and flavorful corned beef every time!

Does corned beef have to be cooked all the way through?

Corned beef is a popular meat that is typically made from beef brisket.

 It is a salt-cured meat that is often served during St.

 Patrick’s Day.

 Many people wonder if corned beef has to be cooked all the way through before it can be eaten.

 The answer is yes, corned beef must be fully cooked before it can be safely consumed.

What happens if you don’t cook corned beef all the way through?

If you don’t cook corned beef all the way through, it may contain harmful bacteria like salmonella or E.


 Eating undercooked or raw meat puts you at risk of food poisoning which can lead to serious health problems.

How long does corned beef need to be cooked?

Corned beef needs to be cooked for several hours until it reaches an internal temperature of 160°F (71°C).

 This temperature ensures that all harmful bacteria in the meat are killed and makes the meat safe to eat.

Is chewy corned beef overcooked or undercooked?

If your corned beef is tough and chewy, it could mean that it was undercooked or overcooked.

 Overcooking can cause the meat to become dry and tough while undercooking can make it chewy and difficult to eat.

What is the best way to eat corned beef?

Corned beef can be enjoyed in a variety of ways like sliced deli meat, Reuben sandwiches, boiled dinner, and even in stews.

 The key is ensuring the meat is fully cooked before consuming.

What animal is corned beef made from?

Corned beef is generally made from brisket which comes from cattle.

 However, other types of cuts like round and rump are also used for this type of cured meat.

In conclusion, always ensure that your corned beef is fully cooked before consuming to avoid getting sick from harmful bacteria in undercooked or raw meats.

Is Hormel corned beef fully cooked?

Hormel is a well-known brand that produces a variety of meat products including corned beef.

 Many people wonder if Hormel corned beef is fully cooked or not? The answer is yes, Hormel corned beef is fully cooked and ready to eat right out of the can.

What is Hormel Corned Beef?

Hormel corned beef is made from high-quality beef brisket that has been slow-cooked with special seasoning to create a unique taste.

 It comes in a can and can be found in most grocery stores.

How to eat Hormel Corned Beef

As mentioned before, Hormel corned beef comes fully cooked and ready to eat straight out of the can.

 You can simply open the can and enjoy it as it is or use it as an ingredient in your favorite recipe.

 Some popular ways to enjoy Hormel corned beef are by making sandwiches, hash, or adding it to soups and stews.

Is it Safe to Eat?

Since Hormel corned beef comes fully cooked, it’s safe to consume out of the can without any cooking process.

 However, always remember to check the expiration date before consuming it.

 Also, consider storing any leftover properly sealed in the refrigerator for up to 4 days.

Overall, when looking for an easy-to-make meal or snack option that contains a rich amount of protein with great flavoring, Hormel’s corned beef should definitely be on your list.

Can You Eat Raw Corned Beef?

What is the Best Way to Eat Corned Beef?

1. Thinly-Sliced

One of the best ways to eat corned beef is by slicing it thinly.

 This allows for maximum tenderness and flavor.

 You can use a sharp knife or meat slicer to achieve this.

2. With Vegetables

Corned beef pairs well with vegetables such as cabbage, carrots, and potatoes.

 You can boil these together with the corned beef for a one-pot meal.

3. In a Sandwich

Corned beef also makes a great sandwich filling.

 Use rye bread or another hearty bread, spread on some mustard, and you have a delicious sandwich.

4. Reheated Leftovers

Leftover corned beef can be reheated and eaten in various ways such as in hash or mixed into scrambled eggs for breakfast.

Remember to always cook your corned beef properly by boiling it until it’s fully cooked (at least 160°F).

 Also, rinsing the meat before cooking it can help reduce its sodium content.


Why is Corned Beef Pink When Cooked?

Corned beef is a popular dish that is usually cooked by boiling or frying.

 After cooking, the meat retains its pinkish color, which may raise questions for some people.

 So, why is corned beef pink when cooked? Here are some factors that influence the color of corned beef:

Nitrites in the Brine

Nitrites are commonly used in the curing process of corned beef.

 They help to preserve the meat and give it a distinctive pink color.

 Nitrites work by inhibiting the growth of bacteria that can cause spoilage before the meat is fully cooked.

 During cooking, nitrites react with proteins in the meat to produce nitrosomyoglobin – a pigment that gives cooked corned beef its characteristic pink color.

Type of Meat

The type of meat used for corned beef affects its final color after cooking.

 Brisket, which is commonly used for making corned beef, has a deep red hue due to the high amount of myoglobin in its muscle fibers.

 Myoglobin is responsible for storing oxygen in muscles which contributes to its darker red coloring.

Cooking Temperature and Time

Cooking temperature and time play a crucial role in determining the final color of cooked corned beef.

 High heat may cause meat to brown on the outside while still remaining pink on the inside.

 Conversely, low heat may not heat up the entire cut evenly throughout causing discoloration or uneven coloring throughout.

In conclusion, corned beef retains its pinkish hue after cooking as a result of several factors including nitrite dosage used during brining process, type of cut being used and range at which it was cooked at.

What Happens If You Don’t Rinse Corned Beef Before Cooking?

Corned beef is a delicious and classic staple of many cuisines, particularly Irish cuisine.

 However, if you’re not careful with how you prepare it, corned beef can be quite tough, briny, or even unpleasant to eat.

 One common question that comes up when cooking corned beef is whether or not to rinse it before cooking.

 The answer is simple: yes.

 Here’s why:

Excess Saltiness

Corned beef is “corned” because it has been preserved using large grains of salt.

 This process gives the meat its characteristic briny flavor and texture but can also result in excess saltiness.

 By rinsing the corned beef before preparing it, you can wash away some of this excess salt and reduce the chance of it being too salty.

Better Taste

In addition to reducing the saltiness, rinsing your corned beef can actually enhance its flavor.

 By removing any residual brine or liquid that may still be on the meat from curing or packaging, you give your meat a cleaner, more natural flavor that lets the spices and aromatics stand out.

Improved Texture

Rinsing your corned beef before cooking can also help give it a more tender texture.

 Excess salt on the surface of the meat can draw out moisture while cooking and make it tough and chewy.

 By washing away some of this excess salt before cooking, you help keep your meat moist and flavorful.

So if you want to ensure that your corned beef turns out juicy, flavorful, and just right every time, take the time to give it a quick rinse under cold water before preparing it.

Is chewy corned beef overcooked or undercooked?

Chewy corned beef can be a bit confusing to prepare, especially if you are new to cooking it.

 Corned beef can become tough and chewy when it is either overcooked or undercooked.

Overcooked Corned Beef

If your corned beef is overcooked, it can become dry and tough.

 It’s essential to keep an eye on the temperature of the meat and not let it get too hot.

 Overcooking can also cause the meat to shrink, which will affect its flavor and texture.

Undercooked Corned Beef

On the other hand, if your corned beef is undercooked, it can also be chewy.

 This happens when the meat isn’t cooked long enough for the connective tissue in it to break down properly.

To ensure that your corned beef is correctly cooked, use a meat thermometer to measure the internal temperature of the meat.

 The ideal temperature for fully cooked corned beef is 145°F.

Tips on How to Properly Cook Corned Beef

  • Corned beef should always be submerged in liquid while cooking
  • Cook on low heat for a long time (around 3-4 hours) until tender
  • Slice against the grain – this makes it easier to cut and helps prevent chewiness

By following these tips and ensuring that you cook your corned beef fully without overcooking it, you will likely end up with tender, juicy, delicious meat that isn’t too tough or chewy.

Remember always to rinse your corned beef before cooking to remove any excess salt or spices that could affect its taste and texture.

Can You Eat Pure Foods Corned Beef Without Cooking?

The Short Answer

In short, it is not recommended to eat Pure Foods corned beef without cooking it first.

 Raw meat can contain harmful bacteria such as salmonella and E.coli which can cause food poisoning.

Why is Cooking Required?

The reason why cooking is required is that raw corned beef is not only tough, but it may also contain harmful bacteria.

 Therefore, cooking corned beef is crucial to kill the bacteria and make the meat safe to eat.

Cooking Recommendations

To prepare your Pure Foods corned beef for consumption, you should follow the standard cooking recommendations for corned beef.

 The USDA recommends boiling or simmering your corned beef for at least 2 to 3 hours until it reaches an internal temperature of 160°F (71°C).

Alternative Ways to Eat Corned Beef

If you don’t wish to cook your Pure Foods corned beef, there are other ways you can incorporate this tasty meat into your diet.

 You can try a thinly sliced and served cold in a sandwich with pickles, sauerkraut, and mustard.

 Alternatively, you can find canned cooked corned beef that you can enjoy straight from the tin or use as an ingredient in various recipes.


Although Pure Foods corned beef may be tempting to eat straight out of the package due to its delicious taste, it’s best not to do so for safety reasons.

 Always cook your corned beef properly or look for pre-cooked options if you prefer to consume it without preparing it yourself.

What animal is corned beef made from?

Corned beef is a popular dish that is enjoyed by many people around the world.

 It is commonly found in Irish cuisine and consists of salt-cured brisket or round cut of beef.

The types of cattle used for corned beef

The cattle used for corned beef can be either from the dairy or beef breed.

 The most common breeds used are:

  • Angus
  • Hereford
  • ShorthornBelted GallowayGelbvieh
  • Limousin

These breeds provide a good balance of meat quality, taste, and texture for the perfect corned beef.

The process of making corned beef

To make corned beef, the meat is first soaked in a brine solution that contains salt, sugar, water, and various spices.

 This process helps to preserve the meat and adds flavor to it.

 The brining process takes about 5-10 days depending on the size of the cut of meat.

After the brining process, the meat can be cooked using various methods such as boiling or slow-cooking in a crockpot or oven.

 The result is tender, juicy meat that is delicious.

The nutritional value of corned beef

Corned beef is a good source of protein and essential nutrients such as iron and vitamin B12.

 However, it also contains high levels of sodium which can be harmful if consumed in large quantities.

To minimize sodium intake, it’s important to choose low-sodium brands when purchasing corned beef or making it at home.

Overall, corned beef is a tasty dish that has its roots deep in history.

 Knowing what type of cattle it comes from can help consumers make better-informed choices when purchasing this dish.

Can You Eat Raw Corned Beef?

Corned Beef Recipe

It requires 5 days to cure and is created using beef brisket, pickling spices, and salt.
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Course: Side Dish
Cuisine: American
Keyword: Corned Beef Recipe
Servings: 4
Calories: 420kcal


  • 1 Pot


  • 1 tablespoon whole allspice berries
  • 1 tablespoon whole mustard seeds brown or yellow
  • 1 tablespoon coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole cloves
  • 9 whole cardamom pods
  • 6 large bay leaves crumbled
  • 2 teaspoons ground ginger
  • 1/2 stick cinnamon

For the brine:

  • 1 gallon 3.8 liters water
  • 300 g kosher salt
  • 5 teaspoons pink curing salt
  • 3 tablespoons pickling spices
  • 1/2 cup 90g brown sugar

For the brisket:

  • 1 5-pound beef brisket
  • 1 tablespoon pickling spices


  • In a small frying pan over medium heat, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods until aromatic. Be aware that it is rather simple to burn spices; you only need a small amount of heat to bring out their characteristics.
  • Take off the heat, then transfer to a small bowl. Crush the spices a tiny bit using a mortar and pestle (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and mix in the crumbled bay leaves and ground ginger.

Make The Curing Brine,

  • Combine a gallon of water, the kosher salt, the pink salt (if using), the brown sugar, and about 3 teaspoons of the spice mixture (save the rest for frying the corned beef once it has cured). Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until fully cooled.
  • Brine the brisket for 5 to 7 days:
  • Put the brisket on a sizable, flat dish or skillet and pour the brine over it. The meat ought to be covered in brine. You might wish to weigh it down with a plate if the meat seems to be floating.
  • As an alternative, you can place the brisket in a 2-gallon freezer bag with about 2 quarts of brine and set the bag in a container so it doesn’t spill all over your refrigerator. Next, close the bag after pressing out the air.
  • Put in the fridge and keep chilled for 5-7 days. To ensure that both sides of the brisket get equally brined, turn it over every day.

Cook the corned beef:

  • After the cure is complete, take the brisket out of the brine and thoroughly rinse it with cold water. Put the brisket in a sizable pot that just fits it and add enough water to cover it by at least one inch. A further inch of water can be added to the saucepan to make the brisket less salty.
  • To the pot, add one tablespoon of the pickling spices. After the corned beef is fork tender, cook it for 3–4 hours at a very low simmer (barely bubbling) after bringing it to a boil. (At this time, the food can be kept in the refrigerator for up to a week.)

Cut across the grain:

  • Transfer the meat to a cutting board. (You can use the spiced cooking liquid to prepare vegetables for boiled supper or corned beef and cabbage.) The “grain” of the flesh, or the orientation of the muscle fibers, is shown by the lines that are clearly visible on the meat.
  • Cut the meat in half first, going with the grain of the meat, to make it easier to cut. The meat should then be sliced into small slices across the grain for serving.



Calories: 420kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 30g | Sodium: 32mg | Potassium: 196mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg
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