The Unveiling of Pastrami: Which Animal Cut Makes the Best?

When it comes to the delicious and complex flavor of pastrami, it is essential to understand its origins and the precise cuts of meat that make the best pastrami. Traditionally, pastrami is associated with the beef brisket, but it can also be made from the beef plate and even turkey. This article delves into the details of what animal cut is most commonly used, and what makes each cut unique.

Pastrami: A Turned Perspective of Truly Delicious

Traditionally, pastrami is made from a cow—specifically the beef brisket, which comes from the breast area. However, the term "pastrami" has evolved to encompass not just a specific cut of meat but a preparation method as well. This means that while brisket is the most common and traditional cut, other cuts can also be used to create a similar result. One such cut is the beef plate, which is a tough and fatty cut from the belly area between the brisket and flank. Alternatively, some even attempt to make pastrami from turkey, though the taste often falls short of the traditional standard.

Brisket: The Traditional Choice

The most commonly used cut for pastrami is beef brisket. This cut of beef is prized for its rich, flavorful meat when properly prepared. To transform brisket into pastrami, it undergoes a rigorous process that can take up to two weeks. The meat is first brined to infuse it with flavor, then slow-cooked through a combination of steaming and smoking. The result is a tender, smoky, and flavorful pastrami that is renowned for its depth of taste. If you want to try it, some of the best pastrami can be found at The Carnegie Deli in New York City, where the tradition of perfect pastrami has been upheld for generations.

Beef Plate: The Belly's Choice

In addition to brisket, another cut that can be used for pastrami is the beef plate. This cut, obtained from the belly area between the brisket and flank, is particularly tough and fatty, but it is highly valued in the culinary world for its ability to produce a rich, complex flavor when cooked correctly. While not as widely available as brisket, beef plate can produce a unique and flavorful pastrami. BoarsHead, a popular brand, uses this cut in its pastrami, offering a distinctive and robust taste.

Turkey for Pastrami?

Another interesting twist on pastrami is its preparation using turkey. While this method is less common and the result often does not achieve the same level of flavor as traditional beef pastrami, some people have tried making pastrami with turkey thigh meat. This cut of meat is seasoned and cooked similarly to beef brisket, but the flavor profile is different, and it often lacks the complexity and depth of flavor that beef pastrami offers. If you are interested in trying turkey pastrami, look for brands like BoarsHead, and ensure the pastrami is sliced very thin for optimal eating experience. In contrast, Too-Jays deli offers a high-quality and excellent taste that is highly recommended for those seeking a taste of authentic pastrami.

Understanding Sausages and Relating to Pastrami

Pastrami is often compared to sausages since it is made from beef that has been trimmed from bones and various cuts of meat that are not used for other purposes. This meat is ground, mixed with spices, stuffed in a casing, and then cured to produce a flavorful and tender product. While the brisket and beef plate are the most common cuts used for pastrami, there are other cuts that can also be used, such as the round or Top Round, which are sometimes used in commercial settings.

According to my husband, who was once an apprentice meat cutter, "Sometimes it's the brisket and sometimes it's the round. It's also where corn beef comes from—pastrami is just more peppery."

In conclusion, while the brisket is the most traditional and commonly used cut for pastrami, the beef plate and even turkey can also be used to create a unique and flavorful pastrami. The key to producing delicious pastrami lies in the careful selection of the meat and its preparation, which often involves a lengthy process of brining, smoking, and slow cooking. So, the next time you enjoy a pastrami sandwich, you can appreciate the complexity and depth of flavor that comes from the right combination of cut and preparation.