Corned beef got its name because this beef was preserved with pellets of salt that were the size of corn kernels, which was also referred to as "corns" of salt

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East. The word corn derives from Old English, which is used to describe any small hard particles or grains. In the case of “corned beef”, the word refers to the coarse granular salts used to curethe beef.

Although it ceased to be an important commodity in the 19th century Atlantic trade due in part to the abolition of slavery, corned beef production and its canned form remained important as a food source during World War II. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Even now, significant amounts of the global canned corned beef supply comes from South America.