Both English and Irish people have served up corned beef for centuries. Around the area of Cork, Ireland on the Irish coast, they were great producers of this popular meal from the 1600s up until 1825. Through numerous wars, including World War I, and World War II, fresh meat was rationed. Conveniently canned, it could be easily shipped worldwide. Today, it remains popular as an ingredient in a variety of regional dishes and as a common part of modern field rations of various armed forces around the world.