Corned beef, a staple of American St. Patrick's Day, has Irish roots but is more of an American tradition. In ancient Ireland, beef was rare because cattle were a symbol of wealth, while pork was the primary meat. The 16th century saw increased beef consumption, particularly in Cork.

Many Irish immigrants found corned beef affordable in America, thanks to connections with Eastern European Jews. Today, while Americans celebrate with corned beef, traditional Irish cuisine often features Irish bacon. https://www.foodandwine.com/news/complicated-irish-history-corned-beef#:~:text=While%20the%20tradition%20of%20salting,the%20beef%20the%20country%20produced.