Navel Pastrami

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  • #1513093

    Meno
    Participant

    What is it and what do I do with it?

    #1513098

    icemelter
    Participant

    not a great cut, more fat than meat

    #1513104

    iacisrmma
    Participant

    Many put it in cholent.

    #1513132

    Uncle Ben
    Participant

    Which pastrami cut has less fat?

    #1513127

    Toi
    Participant

    Don’t know about the American one, but the Israeli navel pastrami from chafetz chaim is unbelievable. Expensive as heck, but awesome.

    #1513128

    CTLAWYER
    Participant

    Navel is the best cut of beef to make pastrami from. It yields nice slices suitable for sandwiches. The fat content was perfect for commercial use when the pastrami would be put in the steambox in the morning and pulled out as need to slice for sandwiches in the deli. At home or in restaurants that don’t use a steambox/table and heat with a microwave or grill it is extremely fatty and greasy.
    A less fatty cut that can be used is shoulder, but it is tough to chew if not sliced extremely thin.

    I cure my own meats in my backyard smokehouse and always use navel for pastrami.

    #1513154

    icemelter
    Participant

    Shoulder is best.

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