What Part of Beef is Pastrami Made From?

Pastrami is a popular deli meat that has a unique flavor from being cured, smoked, and steamed. But what cut of beef does authentic pastrami come from? Let’s take a closer dive into the origins and process behind making this iconic sandwich topping.

A Brief History of Pastrami

While pastrami may seem quintessentially New York, its origins actually trace back centuries to the Ottoman Empire. The Turkish word “pastırma” referred to a way of curing meats in a mix of spices. Some of the first pastrami was made from lamb or mutton.

Jewish immigrants brought recipes for pastırma to Romania, where beef started being used instead. Romanians called it “pastrama”. When Romanians immigrated to America in the late 19th century, they brought their pastrami recipes too. Pastrami became popularized in American delis and sandwich shops, taking on a life of its own.

Back in the old country, pastrami was often dried and eaten without being smoked or steamed. The additional smoking and steaming steps were innovations perfected by New York delis, giving pastrami the tender texture we know and love today.

Pastrami Comes from the Brisket

So what cut of beef does authentic pastrami come from? Most pastrami sold nowadays is made from beef brisket. The brisket comes from the breast section of the cow, just below the chuck cut. It contains quite a bit of fat and connective tissue.

Brisket is a tough cut that requires long, slow cooking to break down the collagen. That’s why traditional Jewish recipes would simmer brisket for hours to prepare it for the Sabbath meal. Little did they know this cut was destined for greatness in another iconic Jewish dish – pastrami!

The brisket has two sections – the flat cut and the point cut. The point cut is the fattier of the two. For pastrami deli masters prefer using the fattier point cut also known as the “deckle”. This helps keep the meat tender and juicy even after the smoking and steaming process. The point cut also has more marbling, allowing the pastrami seasoning to penetrate deep into the meat.

Other Cuts Used for Pastrami

While brisket point is the most common, it’s not the only cut used for pastrami. Here are a few other cuts you may encounter:

• Navel – This refers to the lower belly portion of beef. It contains a lot of fat, keeping pastrami moist. Navel is excellent for homemade pastrami.

• Round – The rear leg of the cow is also suitable for pastrami, Round offers leaner meat and a slightly different texture from brisket,

• Short plate – This cut comes from the midsection. Short plate contains a good amount of marbling and yields tender pastrami.

• Chuck – The shoulder area works for pastrami too although it may become a little dry since chuck is leaner.

The Pastrami Production Process

Now that we know the cuts of beef used, let’s look at how deli shops transform these into delicious pastrami:

1. Trim – Excess fat and membranes are trimmed off. The meat is cut into easy-to-manage pieces.

2. Brine – The meat soaks in a brine solution, usually for 5-7 days. The brine is a mix of salt, sugar, and spices. This cures the meat and makes it tastier.

3. Dry – Excess brine is rinsed off, and the meat is patted dry. It may sit out for a day or two to form a “pellicle” layer, which helps smoke adhere.

4. Rub – Spices like pepper, coriander, and garlic powder are rubbed onto the meat. Pastrami gets its signature black crust from this thick coating of cracked peppercorns.

5. Smoke – Cold smoking for up to three days infuses the meat with smoky flavor. Some delis also add steam to keep it moist.

6. Steam – A final steaming makes the meat safe to eat and piping hot for slicing.

And that’s how those marvelous deli slices get their distinctive flavor and texture!

What About Turkey Pastrami?

Many grocery stores also carry turkey pastrami – so is it made differently? Turkey pastrami starts with, you guessed it – turkey breast meat, which is brined and rubbed with traditional pastrami spices. It may or may not be smoked like the beef version.

Turkey pastrami has a milder flavor but makes a fine substitute for those avoiding red meat. However, nothing can quite replicate the rich, peppery taste of classic beef pastrami. For the authentic deli experience, always go for the brisket!

Serving Suggestions for Pastrami

Now that you know all about the origins of pastrami, here are some tasty ways to enjoy it:

• Pile it high on rye bread with spicy mustard for a classic Reuben sandwich.

• Add slices to a sandwich with Swiss cheese and sauerkraut for a flavor explosion.

• Chop pastrami into bites and serve over a salad for a protein punch.

• Wrap bites of pastrami, cream cheese, and pickles in a lettuce leaf for a low-carb snack.

• Sauté slivers of pastrami in a hash with potatoes and peppers.

• Top individual mini pizzas with pastrami crumbles, mustard, and cheese.

As you can see, pastrami’s bold flavor plays well in many dishes beyond just sandwiches. Experiment with new ways to enjoy this timeless deli meat. Just be sure to source high-quality pastrami made with brisket point when you can. This will guarantee you get perfectly marbled, tender slices full of smoky goodness in every bite.