PASTRAMI 101
Learn the facts about our signature, smoky pastrami.
THE PROCESS
Why do we smoke pastrami?
Traditionally, smoked meat was a method of preparing red meat, and it helped to preserve meat after curing. Today, smoking meat improves the appearance of meat and adds unique flavor that is hard to achieve with other meat-cooking methods.
REGIONAL DIFFERENCES
NEW YORK PASTRAMI
Black pastrami is a traditional New York deli favorite. We use a variety of savory spices with a base of garlic and cracked pepper, which is then complimented with a caramelized sweetness. The result is a delicious, authentic New York pastrami that’s flavorful and smoky coating is superior to any pastrami on the market!
NEW ENGLAND PASTRAMI
Red pastrami is a New England Style delicacy is made from the plate primal, a naturally marbled cut of beef. Our red pastrami spice blend was crafted to have the perfect balance of spicy and smoky. We use a variety of savory spices with a base of paprika and coriander, giving the red pastrami its signature zesty flavor.
PLATE OR BRISKET?
PLATE (NAVEL)
PLATE: A primal cut which comes from the center of the cow just below the ribeye, also known as “beef belly”
*More commonly used for pastrami
BRISKET (FIRST CUT)
FIRST CUT: Leaner side of the brisket (Flat) with the point removed
