Pastrami is most commonly a beef meat, usually made from cuts like beef brisket or beef navel/plate that are cured, seasoned, smoked, and then steamed.

What kind of meat is pastrami?

  • In modern delis, pastrami is usually made from beef, especially beef brisket, which has enough fat and connective tissue to turn very tender after long cooking.
  • Traditional recipes may also use related beef cuts such as beef navel (from the belly) or plate, but it is still considered a beef product.
  • Historically, versions of pastrami in Eastern Europe could be made from other meats like pork, goose, or lamb, yet the standard today—especially in North America—is beef.

How pastrami is prepared

  • The meat is first brined (wet-cured) with salt and spices, then partially dried.
  • It is rubbed with a spice mix, often including garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed.
  • Finally, it is smoked and then steamed until very tender, which creates pastrami’s characteristic juicy, spiced slices.

Quick Scoop

  • Pastrami is a cured, smoked, and steamed beef deli meat, usually from brisket or similar cuts.
  • It originated in Romania and became iconic in American Jewish and New York City delicatessens, especially in sandwiches like pastrami on rye.

TL;DR: Pastrami is a seasoned, smoked, and steamed beef deli meat, most often from beef brisket.

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