Pastrami, a beloved deli classic, owes much of its rich flavor and satisfying texture to the cut of meat used to make it. While many people enjoy pastrami as a sandwich staple or a charcuterie favorite, few realize that not all pastrami is created equal. The choice of cut dramatically affects everything from tenderness to mouthfeel and overall taste. If you’ve ever wondered which cut of pastrami is best, you’ve come to the right place. In this comprehensive guide, we’ll explore the most popular pastrami cuts, their characteristics, and why one might be better suited for your preferences than another.
Understanding Pastrami: A Brief Overview
Before diving into the differences between cuts, let’s establish a solid understanding of what pastrami is. Pastrami is a type of cured and smoked meat that traditionally begins as a beef cut, most commonly brisket, deckle, or navel. The cut is first dry-cured with a unique blend of spices, including coriander, black pepper, garlic, and paprika. After curing, the meat is typically smoked and then steamed to achieve a tender, moist texture.
The origins of pastrami trace back to Romanian pastramă, which itself has roots in the Ottoman Empire. Jewish immigrants introduced the dish to the United States, particularly New York, where it became a deli staple over the late 19th and early 20th centuries.
Why the Cut of Meat Matters in Pastrami
At the heart of any great pastrami lies the cut of beef. The meat’s structure, fat content, and connective tissues play a crucial role in determining how it cures, smokes, and ultimately tastes. Different cuts provide different eating experiences—some are lean and firm, others rich and fatty. Choosing the best cut depends on your preference for texture, flavor, and preparation method.
Let’s explore the top cuts used in pastrami production and their unique attributes.
1. Brisket: The Classic Choice
Overview
Brisket is perhaps the most well-known and widely used cut for pastrami. This cut comes from the lower chest area of the cow and is a tough, muscular cut with a good deal of connective tissue and fat. Because of this, it requires long cooking times to break down the collagen and achieve tenderness.
Texture and Flavor
When cured and smoked correctly, brisket yields a complex flavor profile with deep spice notes and smoky depth. Its marbling (fat content) contributes to moisture and richness, and when finished with a steam bath, the meat becomes exceptionally tender. The final product can range from slightly chewy to soft and silky, depending on how it’s processed.
Pros
- Rich in flavor due to its marbled nature
- Offers a traditional and authentic pastrami texture
- Highly versatile in culinary applications
Cons
- Can be tough if not cooked properly
- May lack the beefy richness of fattier cuts
2. Navel Cut: The Underdog of Pastrami
Overview
The navel cut, also known as the “plate belly,” comes from the section below the ribs and above the brisket. It’s fattier than brisket and has a looser grain, which makes it more forgiving during the smoking and steaming process. This cut is sometimes overlooked but is considered by many experts and chefs as the superior pastrami meat.
Texture and Flavor
Pastrami made from the navel cut is incredibly rich, tender, and juicy. The higher fat content helps retain moisture and intensify flavor absorption during curing and smoking. The result is a more succulent, melt-in-your-mouth experience that’s hard to match with other cuts.
Pros
- Highly marbled, leading to a tender and juicy texture
- Excellent spice and smoke penetration
- Creates a rich, buttery mouthfeel
Cons
- Harder to source compared to brisket
- May be too fatty for some preferences
3. Deckle (Shoulder) Cut: A Lesser-Known Option
Overview
The deckle, sometimes referred to as the shoulder clod, is a cut from the upper shoulder and neck area of the cow. It’s less commonly used than brisket or navel, but when prepared properly, it offers an intriguing alternative for pastrami lovers.
Texture and Flavor
Deckle has a decent amount of marbling, similar to brisket, but tends to have a looser texture. This makes it somewhat easier to slice, though it may also fall apart more easily. When cured and smoked, the deckle cut provides rich beef flavor with a lighter, more delicate chew.
Pros
- Unique texture that’s slightly different from traditional pastrami
- Less expensive than navel or brisket
- Good option for those looking for a leaner, yet flavorful, choice
Cons
- Less consistent texture during slicing
- Not widely available in most markets
4. Outside Round: A Leaner Alternative
While much less traditional, some modern pastrami producers use the outside round cut from the rear leg. This lean cut produces a drier version of pastrami, similar in texture to deli turkey. It appeals to those looking for a lower-fat, less indulgent version of the dish.
It’s important to note that this version lacks the deep, fatty flavor of traditional pastrami cuts and may not satisfy purists.
Which Cut of Pastrami Is Best? A Direct Comparison
To help you decide which pastrami cut suits your taste best, here’s a detailed comparison chart:
| Cut | Fat Content | Texture | Flavor Profile | Availability | Ideal For |
|---|---|---|---|---|---|
| Brisket | Moderate | Firm, slightly chewy | Classic, smoky, deeply spiced | High | Traditionalists and deli lovers |
| Navel | High | Soft, juicy, silky | Rich, buttery, complex | Moderate | Foodies seeking intense flavor |
| Deckle | Moderate | Loose, tender | Beef-forward, delicate | Low | Budget-conscious or adventurous eaters |
| Outside Round | Low | Drier, firm | Mild, leaner | Moderate | Health-conscious or low-fat diets |
Finding the Perfect Cut: Consider Your Preferences
Choosing the best pastrami cut isn’t a one-size-fits-all decision. Your personal preference for texture, flavor, and fat content will heavily influence your ideal choice. Let’s break it down further.
Texture Lovers: Navel Cut Delivers Silky Tenderness
If you’re captivated by the idea of tender meat that slices easily and melts on the tongue, the navel cut is likely your ideal choice. The extra fat content ensures moistness throughout the lengthy curing and smoking process, and the final steaming step enhances that already silken texture.
Traditional Taste Seekers: Brisket is Iconic
For those who crave an authentic, classic pastrami experience—like the kind served at New York’s esteemed Katz’s Delicatessen—the brisket remains the gold standard. Its robust chew and bold seasoning make it a symbol of traditional Jewish deli fare.
Lean and Light Eaters: Outside Round Offers a Healthier Option
For individuals seeking a lighter version of pastrami without sacrificing the signature spice rub and smoke flavor, the outside round offers a leaner but still satisfying experience. While it may not carry the same richness, it’s a viable option for sandwiches, cold cuts, or light snacks.
Budget-Conscious Buyers: Deckle Can Be a Savory Alternative
The deckle cut is often overlooked and therefore more affordable. Still packed with flavor and tenderness, it’s a great option for those who want to enjoy quality pastrami without paying the premium price tag often associated with brisket or navel.
How to Choose Quality Pastrami
Now that you understand the key cuts, it’s essential to know how to evaluate quality when purchasing or preparing pastrami.
Look for Visible Marbling
Whether you’re going with brisket, navel, or deckle, look for consistent marbling throughout the meat. Marbling helps keep the meat from drying out during the smoking process and enhances flavor retention. When viewing pastrami slices, you should see thin streaks of fat evenly distributed.
Color and Crust
High-quality pastrami should have a rich, dark red or mahogany color, with a thin, fragrant crust formed during the curing and smoking stages. The crust—known as the “bark”—should be slightly crisp with visible spices like black pepper and coriander.
Aroma Is Key
The best pastrami has a deep, smoky aroma with hints of garlic, paprika, and cured meats. Avoid pastrami that smells overly sour or metallic, which may be a sign of poor curing or storage.
Texture Analysis When Slicing
Watch how the pastrami is sliced. Quality cuts should slice cleanly without shredding or crumbling. The meat should hold together well and remain moist. If the slices are too dry or appear chalky, the meat may have been overcooked.
Cooking and Serving Pastrami: Tips for Maximum Enjoyment
Once you’ve chosen your preferred cut, here are some tips to ensure your pastrami experience is nothing short of spectacular.
Steaming for Moisture
Traditionally, pastrami is steamed before slicing to restore moisture lost during the smoking process. If you’re preparing homemade pastrami or are ordering from a deli, ask for it steamed, especially if it’s brisket or deckle. This ensures a soft, succulent texture.
Slicing Against the Grain
Slicing pastrami against the grain is critical to maintaining tenderness. Always observe the direction of the muscle fibers in the meat and cut perpendicular to that line. This prevents a chewy or stringy bite—especially important with brisket.
Serving Suggestions
Pastrami is highly versatile. Here are a few classic and modern serving ideas:
- Classic Sandwich: Layer thick pastrami slices on rye bread with yellow mustard, coleslaw, and a dill pickle spear.
- Smoked Pastrami Pizza: Upgrade your pizza with pastrami slices, mozzarella, caramelized onions, and a smear of grainy mustard.
- Pastrami Hash: Diced pastrami, potatoes, and bell peppers for a flavorful breakfast or brunch dish.
Where to Buy or Order the Best Pastrami Cuts
If you’re in the market for high-quality pastrami or want to source the right cut for homemade preparation, here are a few recommendations:
Deli Favorites
Some of the most celebrated pastrami institutions include:
- Katz’s Delicatessen (New York): Uses premium brisket for its iconic pastrami.
- Langer’s Delicatessen (Los Angeles): Famed for its pastrami-on-rye, using lean yet flavorful cuts.
- 2nd Avenue Deli (New York): Uses a tightly guarded cure formula and navel cuts for a rich, juicy bite.
Butcher Shops and Meat Suppliers
If you want to make your own pastrami, look for:
- Local Butchers: Can special order dry brined brisket or navel cuts and provide trimming guidance.
- Online Meat Suppliers: Companies like Snake River Farms or D’Artagnan ship premium pastrami-ready cuts nationwide.
Final Thoughts: Making the Right Cut
While pastrami can be enjoyed in many forms and from various cuts, understanding which part of the animal you’re choosing—and how it affects your eating experience—is key to culinary satisfaction. Whether you opt for the time-honored brisket, the decadent navel, the budget-friendly deckle, or a leaner version like outside round, you’re sure to find a pastrami cut that suits your palate.
Remember, there’s no definitive “best” cut—it’s all about personal preference, preparation technique, and the balance of flavor, moisture, and texture you seek in a perfect pastrami sandwich. Now that you’re armed with knowledge, go slice into the world of pastrami with confidence and taste.
What cuts of meat are typically used for making pastrami?
Pastrami is traditionally made from beef brisket, a cut known for its rich marbling and connective tissue, which breaks down during slow cooking to produce tender, flavorful meat. However, other cuts such as the deckle (a part of the chuck), navel (a cut from the plate section), and even turkey breast are used depending on regional preferences and dietary considerations. Each cut offers a slightly different texture and flavor profile, making it important to understand their characteristics when choosing pastrami.
The brisket remains the most popular due to its balance of fat and meat, which ensures juiciness and depth of flavor. The deckle, while less common, tends to be more tender, whereas the navel is fattier and offers a more intense beefy taste. Some delis also offer leaner variations using turkey, which appeals to those looking for a lighter alternative without sacrificing the signature pastrami spices and curing process.
Why is the brisket considered a top choice for pastrami?
Brisket is often considered the gold standard for pastrami because of its ideal fat-to-meat ratio. This cut comes from the chest area of the cow and contains layers of intramuscular fat that melt during the slow smoking and steaming process, keeping the meat moist and enhancing its flavor. The connective tissues break down into gelatin, contributing to the pastrami’s signature tenderness and mouthfeel.
Additionally, the brisket’s structure allows it to absorb the brine and spices thoroughly during the curing process. This enhances the depth of flavor while maintaining a distinct beef character. Its versatility also makes it well-suited for slicing thin for sandwiches or serving in thicker portions for heartier dishes. As a result, many classic New York-style pastrami sandwiches feature brisket as the preferred cut.
What is navel pastrami and how is it different from brisket pastrami?
Navel pastrami comes from the plate section of the cow, specifically the area below the rib cage. This cut is fattier than brisket and has a tighter grain, which contributes to a more robust flavor and succulent texture when cured and smoked. It is especially favored by those who prefer a richer, more intense eating experience with a buttery mouthfeel.
While brisket is leaner and more widely available, navel pastrami is prized for its juiciness and deeper beef essence. Because of its denser structure and higher fat content, it holds up well in thicker slices and is excellent on a sandwich with hearty rye bread and spicy mustard. However, due to its limited availability, navel pastrami is often considered a delicacy and may be harder to find in standard delis.
Is turkey pastrami a good alternative to traditional beef cuts?
Turkey pastrami is a leaner and healthier alternative for those who may prefer a lighter version of the classic pastrami sandwich. While it lacks the marbling of beef brisket or navel, it still undergoes the same curing, spicing, smoking, and steaming processes to mimic the traditional taste. The result is a flavorful, moist meat that appeals to those looking for a lower-fat option without sacrificing the signature pastrami seasoning.
Although turkey pastrami can be a great substitute for dietary or health reasons, it typically has a more delicate texture and less pronounced beefiness. The flavor may be slightly milder, but the spices used—such as black pepper, coriander, and garlic—still deliver a bold taste. It pairs especially well with whole grain bread and fresh toppings like lettuce, tomato, and pickles, making it a versatile choice for modern pastrami lovers.
How does the fat content of a pastrami cut affect its flavor and texture?
The fat content in pastrami cuts plays a critical role in both flavor development and texture. Cuts with higher fat content, such as navel, tend to be more succulent and rich because the fat melts during cooking, moisturizing the meat and carrying the complex flavors of the spices and cure. Fat also contributes to a smoother mouthfeel, preventing the meat from becoming dry or tough.
However, leaner cuts like certain parts of the brisket can offer a meatier taste and firmer texture, appealing to those who prefer less fat in their sandwich. When properly prepared, leaner cuts can still be tender and flavorful, though they may require extra attention during the cooking process to avoid over-drying. Ultimately, the preferred fat content depends on personal taste preferences, dietary needs, and the desired outcome of the pastrami experience.
What should I look for when buying pastrami at a deli or butcher?
When purchasing pastrami, look for even marbling and a deep reddish-brown color, which indicates thorough curing and smoking. The meat should appear moist but not overly wet, and slices should hold together without crumbling. A good pastrami should have a strong but balanced aroma of spices like black pepper, coriander, and garlic, with a visible layer of seasoning on the surface.
Additionally, pay attention to how the pastrami is sliced. Ideally, it should be cut thick enough to retain juiciness and texture, but not so thick that it overwhelms the sandwich. Ask the deli attendant about the cut used and how long it has been smoked or steamed. Freshly steamed pastrami is often the best option, as it enhances tenderness and brings out the full flavor profile.
Can the pastrami cut affect how it pairs with different types of bread and condiments?
Yes, the choice of pastrami cut can significantly influence how it pairs with bread and condiments. Fattier cuts like navel or a well-marbled brisket work well with chewy, hearty breads such as rye, which can stand up to the richness and spice of the meat. These cuts also pair nicely with sharp yellow mustard, which helps cut through the fat and elevate the flavors.
Leaner versions like turkey pastrami or a lean brisket may benefit from the addition of a creamy condiment such as Russian dressing or mayonnaise to add moisture and enhance flavor. They also complement lighter breads such as sourdough or even whole wheat for a healthier twist. Choosing the right combination of cut, bread, and condiments can dramatically improve the sandwich experience, allowing for a balance of richness, texture, and spice.