It’s that time of year, when many restaurants feature some form of Corned Beef & Cabbage on their menus, as a tip of the hat to Irish Heritage. However, you might be surprised to hear that traditionally, St. Patrick’s Day celebrations in Ireland did not include Corned Beef. For many years in Ireland, beef was much harder to come by and was considered a luxury item. Instead, pork was more commonly used as it was less costly. The Corned Beef & Cabbage meal that most Americans think of in association with St. Patrick’s Day came about after the Irish immigrated to the United States. Irish immigrants found that in America, beef was plentiful and inexpensive. Upon their emigration to the United States, they also discovered that Corned Beef had a similar texture to the ‘bacon,’ that they were accustomed to eating. As a result, Corned Beef took the place of bacon and a new tradition for Irish-American’s was born.