|Place of origin||United States|
|Cookbook: Chipped beef Media: Chipped beef|
Chipped beef is thinly sliced or pressed salted and dried beef. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty."
||This section is written like a manual or guidebook. (February 2014)|
Chipped beef is served in many diners and restaurants in the United States as a breakfast item. Creamed chipped beef is standard fare on many such diner menus, especially in the Mid-Atlantic, but has become harder to find in chain restaurants that serve breakfast; among the restaurants still offering chipped beef on toast are Golden Corral and Silver Diner. IHOP no longer offers this on their menus, having substituted sausage gravy, and the same is true for Cracker Barrel restaurants. It is also available from companies such as Stouffer's in a frozen form which can be put on top of separately-prepared toast; it is typically quite salty. For instance, Stouffer's creamed chipped beef contains 590 mg sodium per 5.5 ounces (160 g) serving. The mixture was also, at one point, available from both Freezer Queen and Banquet as "hot sandwich toppers"; as of late 2007, Freezer Queen no longer makes this product, and the Banquet variety is rarely found. Finally, both the Esskay Meat Company of Baltimore and Knauss Foods make a refrigerated version of creamed chipped beef which can be easily microwaved. The meat itself is also available for purchase under the Knauss and Carson's Brand names.
Chipped beef on toast
Chipped beef on toast (or creamed chipped beef on toast) is a culinary dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. Chipped beef is also often served on bagels, English muffins, biscuits, home fries, rice, and in casseroles. It is often served in diners in the Northeastern United States, particularly in New Jersey.
U.S. military cuisine
In the United States, chipped beef on toast is commonly served to servicemembers of the United States Armed Forces. It was thus considered emblematic of the military experience, much as pea soup is in Finland or Sweden. In American military slang it is commonly referred to by the dysphemism "Shit On a Shingle" (SOS)—or, "Stew On a Shingle", "Same Old Stuff", "Something On a Shingle", or occasionally "Save Our Stomachs".
Wentworth and Flexner cite no origin for the term, but noted "shingle" for slice of toast has had "some use since 1935" in the U.S. Army, mostly in the expression "shit on a shingle", and the latter had "wide World War II Army use".
At the end of May, the men of Easy packed up their barracks bags and … [took] a stop-and-go train ride to Sturgis, Kentucky. At the depot Red Cross girls had coffee and doughnuts for them, the last bit of comfort they would know for a month. They marched out to the countryside and pitched up tents, dug straddle trenches for latrines, and ate the Army's favorite meal for troops in the field, creamed chipped beef on toast, universally known as SOS, or Shit on a Shingle.
This dish was mentioned many times on the 1970s television show M*A*S*H in the mess tent.
While the common S.O.S. base is typically a white sauce made from a roux, a variety of meats may take the place of the chipped beef. These may include tuna, sausage, or ground beef, and may be served over toast, biscuits, or hash browns.
- "Dried Beef Products". Hormel. Archived from the original on 2007-03-11. Retrieved 2008-09-03.
- "Creamed Chipped Beef". Stouffer's.
- Wentworth, Harold; Stuart Berg Flexner (1967). Dictionary of American Slang (supplemented ed.). New York: Thomas Y. Crowell.
- Bertram, Charles S. (2003). Chipped Beef on Toast (S.O.S.). ISBN 0-7414-1554-2.
- Ambrose, Stephen E. (2001). Band of Brothers: E Company, 506th Regiment, 101st Airborne from Normandy to Hitler's Eagle's Nest. New York: Simon & Schuster. p. 38. ISBN 0-7432-1645-8. Retrieved 2008-09-03.