What's the difference between pastrami & corned beef? We asked Katz's Deli.
“Traditionally, pastrami is a navel cut and corned beef is made with brisket,” explains Dell. Each cut contains different amounts of fat, which translates into how the beef breaks down during the cooking process. The navel contains fat in the middle, whereas the beef brisket has fat mostly along the exterior of the meat. “The fat on the inside means that when you smoke pastrami, it distributes throughout the entire cut of meat,” says Dell.
” Some delis may also brine pastrami with mustard seeds, brown sugar, and other pickling spices. Corned beef, on the other hand, is salt cured—hence the corning process.To understand the history of corned beef and pastrami, we have to go back to 1888 when Katz’s Delicatessen first opened and the first Eastern European immigrants settled in New York City. For the first hundred years of business, Dell says that corned beef was twice as popular as pastrami.
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