Corned Beef Vs. Roasted Beef – What’s The Difference?

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Beef is healthy and nutritious food item that we all must include in our diet. Corned beef and roasted beef are the two commonly consumed forms of beef. People are often confused and intermix both. Well, they are similar yet different. Corned beef and roasted beef differ in taste, origin, preparation method and nutritional value. 

Below we have mentioned in detail the nutritional facts, history, origin and cooking methods of both, which will help you better assist.

Corned Beef

Corned beef will be beef restored in salt. To make corned beef, you want to safeguard the beef cut in a brackish water answer for a very long time, commonly barely seven days. The salty water pickles the meat and makes it delicate. This is a basic strategy for softening meat. Salt is utilized to soften meat in any event while cooking steaks.

The mystery behind the force of salt to transform hard and chewy meats into fragile cuts is that salt loosens up the proteins. It separates the muscle strands in the meat. Assuming salting the meat a couple of moments or hours before cooking can noticeably affect the surface of the meat, envision how delicate the beef cut becomes when you save it in saline solution for a considerable length of time.

A most impossible to miss aspect regarding corned beef is its name. Somebody who has never eaten corned beef might be fooled into believing that it is a dish made with corn. As a general rule, the English concocted the term ‘corned beef’ in the 17 century. They utilized the word corned to depict the size of the salt granules. They were pretty much as large as corn pieces!

Corned beef is related to St. Patrick’s Day as this is the point at which it is generally consumed. This occasion is generally celebrated across the US, Canada, Australia, and Ireland. Irish corned beef was particularly famous from the seventeenth to nineteenth centuries. This was because of the great quality salt and the enormous number of steers the Irish had.

Nutritional Facts

A three-ounce or 85 grams of cooked corned beef contains:

  • Calories: 213 Kcal
  • Protein: 15 grams
  • Fat: 16 grams
  • Carbs: 0 grams
  • Sodium: 827 mg
  • Cholesterol: 83 mg
  • Selenium: 27.9 mcg
  • Vitamin B12: 1.6 mcg
  • Iron: 1.86 mg

Roasted Beef

As the name indicates, roasted beef is the beef that is roasted in the oven. It is not salt-cured; this makes it special. Roasted beef is the traditional food of many countries such as Australia, Canada, the USA, and the UK.

Nutritional Facts

One serving size of roasted beef contains:

  • Total calories of 126 Kcal
  • Total Fat 4.5 grams
  • Cholesterol 49 mg
  • Sodium 431 mg
  • Potassium 0 mg
  • Carbs 3.7 grams
  • Fiber 0 gram
  • Protein 18.5 grams

So, What’s the Difference Between Corned Beef and Roasted Beef?

So, the major differences between corned beef and roasted beef are mentioned below.

1. Origin

Roasted beef is basically an English dish part of a Britisher’s identity. Early in the fifteen century, roasted beef came into existence and was called rosbifs. Roasted beef was declared a traditional meal served every Sunday as lunch or dinner.

On the other hand, the history of corned beef remains unknown. However, corn beef is famous at st. Patrick’s day food is mostly consumed on Irish holidays as part of Irish tradition. To preserve the meat salt method is used.

2. Flavor

Both roasted beef and corned beef are unique when it comes to flavor. Corned beef has a salty flavor along with a pinch of briny taste. The flavor also depends on the type of spice you have used, making corned beef spicy.

On the other hand, roasted beef has no link with salt-cured, so its taste is usually roasted and spices. Some of the major reasons for roasted beef to enhance the taste include rosemary basil, mustard, garlic, thyme, and black pepper. 

3. Texture

The texture of corned beef and roasted beef is softer once cooked. The process of marination and curing makes the beef soft and tender. The flavor and spices addition further enhance the texture and taste. So, we can say that both the meats have the same texture.

4. Cuts Used

The most well-known hamburger slice used to make corned meat is the brisket. This is the cut that we get from the lower breast. The brisket of meat is hard as the area it comes from is very much practiced and has a lot of connective tissues. The thicker piece of the brisket is additionally extremely greasy. As this cut of meat is so hard, it is ideal for dishes with a long cooking time.

Regarding roasted beef, there is a more extensive scope of choices you can look over, including the eye of round and top sirloin. The previous comes from the rear piece of the hamburger while and is a lean cut.

5. Preparation Method

The preparation method of corned meat takes a while; it is a long process. the hardest part involved in its preparation is the brisket to saltwater step. one can consume any salt and seasonings to enhance the taste. The beef piece needs to be soaked in the saltwater for five to seven days in your refrigerator. Later you can cook your delicious meal.

As tenderizing the meat is a long cycle, many individuals lean toward purchasing the beef pre-tenderized and cooking it. You can bubble, slow cook, or prepare a corned hamburger. The cooking time for corned meat depends on the kitchen machine you utilize to cook the oven, the stove, the slow working cooker, or microwave.

As the standard time set, it takes 50 minutes to cook a pound of meat. The name of the meal proposes that it must be broiled. Along these lines, instead of corned meat, there is just one cooking strategy for broil hamburgers. Concerning the cooking time, a great deal relies upon your stove and the temperature you have set it to. If you have set the temperature of the broiler at 375°F, cook the hamburger for 20 minutes for every pound.


  1. Foodsguy
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  3. Healthline