Cured Beef

Cured Beef: Nutrition, History and Health Information

Cured beef encompasses beef products preserved through the application of salt, nitrates or nitrites, and often sugar, spices, and smoking. Meat curing is one of humanity's oldest food preservation techniques, developed long before refrigeration as a way to extend the safe life of perishable food. Salt beef — brisket cured in a spiced brine — has been a staple of the Jewish deli tradition in London and New York for over a century, with roots in Central and Eastern European Jewish communities where beef was salted and preserved for long journeys and storage. In North America, the same product became known as corned beef (the "corns" being large grains of salt). Pastrami — cured and smoked beef, typically from the plate or brisket — originated in Romania and arrived in New York with Jewish immigrants, where it became the defining sandwich of the American deli. Bresaola is an Italian air-dried cured beef from the Valtellina region of Lombardy.

Nutritional Value of Cured Beef

Cured beef provides 406 kcal and 12.5 g of protein per 100 g, with 38.8 g of fat of which 16 g is saturated, and 2.4 g of salt per 100 g — reflecting a composite across products of varying fat content. The sodium content is the most significant nutritional consideration, as most cured beef products are very high in salt.

Health Considerations

The World Health Organization classifies processed and cured meats as Group 1 carcinogens based on evidence linking regular consumption to increased colorectal cancer risk. High sodium also raises blood pressure concerns. Cured beef is best treated as an occasional food enjoyed in modest portions rather than a daily protein. When choosing cured beef products, selecting those with lower sodium content where available reduces risk.

How to Select and Store Cured Beef

Salt beef for cooking should be soaked in cold water for several hours before use to reduce saltiness. Bresaola should be thinly sliced and deep red in colour. Refrigerate all cured beef products and use within the use-by date; most are already shelf-stable until opened. Follow packaging guidance for storage once opened.

How to Use Cured Beef

Salt beef is simmered from cold water for two to three hours until tender, then sliced and served hot or cold on rye bread with mustard and pickles. Pastrami is served the same way or in a Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing. Bresaola is eaten thinly sliced as an antipasto with rocket, lemon, and Parmesan. All cured beef is best enjoyed occasionally rather than regularly.