What is Pastrami? Know the Differences Between Corned Beef and Pastrami

Nov 08, 2020 01:00 AM

Photo by Adventurefood on Flickr

Tripboba.com - Pastrami is a Romanian meat food, typically made of beef briskets and occasionally from lamb or turkey. Raw meat is brined, partly cured, seasoned, smoked, and steamed with herbs and spices.

The typical cut of meat for making pastrami is the beef tray. Still, it is now popular to see it made from beef brisket, beef round, and turkey in the United States. Like corned beef, Pastrami was first developed as a way to store meat before refrigeration was invented.

What is pastrami made of? If you want to know what is pastrami, you are in the right spot. Here Tripboba is going to answer question what is pastrami. Keep reading!

What is pastrami made of?

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The question of 'what is pastrami' will be answered clearly in this section. The navel end of the brisket is often used by Pastrami makers because it has a large amount of fat that can withstand the long cooking time required.

Pink curing salt helps lend its distinctive color to pastrami. The curing process takes about two to four weeks and leads to the tangy taste and distinctive pastrami texture. 

You start by making corned beef to make pastrami. Corned beef with some sugar and seasoning is a beef brisket soaked in brine. Corned beef has little to do with corn but has its name due to Cooking's Fun. When a granular salt was used to refine it, the size of a kernel of wheat maize was used for a Briton.

You turn it into pastrami by smoking corned beef! Smoking contributes to the meat's taste. This is all the explanation of the 'what is pastrami' question.

What kind of meat is pastrami?

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That is a brisket of beef. It's very juicy and tender and tastes fantastic. Both corned beef and pastrami come from cows, but the beef cuts are distinct. They're baked and eaten individually as well.

Corned beef is typically brisket-like. Though pastrami may also be brisket, it comes from the navel, closer to the belly, which is the cut next to the brisket. The navel is particularly fatty and stands up to the long cooking that is to come. 

All beef cuts are dried, which suggests that they have been brined in a solution of saltwater. Spices and spices may or may not be used in the brine.

Following the curing, the cooking process varies. Corned beef is fried as it is smoked with pastrami. Before the smoking process, pastrami can also be rubbed with spices again.

What is the difference between corned beef and pastrami?

Photo by Hal Goodtree on Flickr

Since the question 'what is pastrami' has already been resolved, we will now explore the distinctions between corned and pastrami beef. The deli counter is full of desperate questions.

While you might have an abstract idea that two separate items are pastrami and corned beef and that one may be better than the other, you could be lost on the how or why. The key distinction points between the two are here:

1. Different countries of origin: Pastrami has two potential ancestries: Romanian (where its ancestor, pastrama, was made with pork or mutton) or Turkish (where pastirma, made with beef, would be a descendant). Corned beef is native to Ireland, so it is consumed on St. Patrick's Day.

2. Different meat cuts: Today's corned beef and pastrami are both prepared from beef, but different portions of the body. Corned beef is made of brisket, which comes from the cow's lower chest; pastrami is either made of a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, right below the ribs, a smaller and juicier portion. You can see pastrami made from brisket these days as well.

3. Different spice mixes: Here's where things truly tend to vary. Pastrami is covered in a combination of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic after brining; the spice seasoning gives it its blackened look. There's corned beef naked. No blend of spices to talk of.

4. Different cooking methods: Pastrami is smoked over hardwood, sometimes with a pan of water nearby, which helps generate steam and keep the meat moist. It is first cooled before serving and then steamed. There's corned beef fried. And cabbage and other accessories in the mix, too, occasionally.


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