Actually, Ireland was exporting beef to Britain because it was so much cheaper to raise cattle there (and the Irish still couldn’t afford to eat beef on the regular). Salt traded into Ireland was also much cheaper with near non-existent tarrifs, so the cured beef came in many cuts. Ireland was making that stuff long before Irish immigrants in New York.
You are right that jew butchers pushed that cut onto the Irish, though. What is it about jewish influence that forces something to become such an inferior product?
SumerBreeze 0 points 3 months ago
Actually, Ireland was exporting beef to Britain because it was so much cheaper to raise cattle there (and the Irish still couldn’t afford to eat beef on the regular). Salt traded into Ireland was also much cheaper with near non-existent tarrifs, so the cured beef came in many cuts. Ireland was making that stuff long before Irish immigrants in New York.
You are right that jew butchers pushed that cut onto the Irish, though. What is it about jewish influence that forces something to become such an inferior product?