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| ITEM # | PRODUCT | PACK / SIZE |
|---|---|---|
| 10151 | Pastrami Navel | 8/4-6 lb |
| 10154 | Pastrami 1st Cut | 3/4-6 lb |
| 10150 | Pastrami, Bottom Round Flat, D/F | 2/7-10 lb |
This cut of meat is from the short plate part of the steer around the plate area. This is a traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot.
This cut of meat is from the short plate part of the steer around the plate area. This is a traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot.
This cut of meat is from the short plate part of the steer around the plate area. This is a traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot.
• Best served hot.
• Place in a steamer for at least an hour.
• Slice against the grain. Start at the thin end and work straight across.
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Pastrami is peppered and smoked in traditional smokehouse.