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The new photo which shows the sign and restaurant is not dated. Future historians would probably like to know the date; and that information should be attached to the image's page too. -- SEWilco (talk) 03:36, 23 July 2008 (UTC)[reply]
1) The blackening around the edges of the meat is characteristic of pastrami or even black forest ham. You would never see this on corned beef. Also the meat is not the characteristic color of corned beef, nor does it show the texture of brisket.