The Cut
Pastrami comes from beef brisket
Do you get your corned beef and your pastrami mixed up? Understandably so. To the naked eye, they look very similar, and they even share some preparation methods. But the taste is different. Read here why.
Both our pastrami and our corned beef come from Thai Angus cow. However, the pastrami is brisket and corned beef come from the hind of the cow. Both cuts have generously marbling to add flavour. The difference between corned beef and pastrami cuts is the marbling. Brisket tends to have a layer of fat at the top and leaner meat through. In comparison, the hind that we use for corned beef has more marbling throughout.
The Preparation
Corned beef is supposed to be crumbly and nearly impossible to slice
We brine both our corned beef and our pastrami for several weeks in a mixture of honey and spices (different spices for the two cuts). Furthermore, we turn the cuts every day to make sure the curing is even. Following that, we roll the pastrami in a spice mix of black pepper and coriander seeds before it goes into the smoker for 8-9 hours. We use hickory wood for the best flavour.
In contrast, we do no smoke corned beef. Following brining, we gently poach the corned beef to create a crumbly, flavourful result. The preparation method means the corned beef is nearly impossible to slice.
The usage
Corned beef anyone?
While we think both work well for sandwiches and to add to a cold cuts table, there are difference between them when it comes to usage. The traditional Reuben sandwich typically asks for corned beef. In the US, corned beef and cabbage is commonly eaten on St. Patrick’s Day, although it’s not a tradition in Ireland. In contrast, the famous rye bread sandwiches served in New York delis typically come with pastrami.
