The reason Katz pastrami is so good because it goes through a time intensive and meticulous process that includes a long brine curing period as well as use of a unique spice rub, slow smoking, steaming and boiling.
This process that the Katz pastrami goes through results in a very tender, juicy and flavorful pieces of meat.
Katz pastrami also is hand carved by skilled professionals and use a cut of beef navel, which also leads to the rich taste and pastrami.
The cut of meat that pastrami is made of comes from the navel or plate cut of beef brisket which is a fatty, well marbled section.
The kind of meat that pastrami is made out if is beef brisket or point brisket.
Beef brisket is the most common kind of meat that pastrami is made from.
However some other meats such as navel, shoulder and beef plate are sometimes used in making pastrami..
The majority of pastrami is made from beef brisket.
The process to make pastrami includes.
Brining the raw meat.
Then partially drying the meat.
Then the meat is coated in spices which included garlic, mustard seeds, coriander and crushed black pepper.
The meat is then often cold smoked or steamed.
Pastrami originated in Romania as a way to preserve meats before refrigeration became available.
Pastrami is an iconic meat in Eastern European cuisine, New York City cuisine and American Jewish cuisine.
Pastrami is often found served on sandwiches in delis.
While there are variations of pastrami that are made from other meats, such as turkey, pork is not typically used for pastrami.