<where then>
As I have heard it, pastrami is/was traditionally made from the plate, specifically the navel, which as I understand it, it kind of next to the brisket, further down in the direction of the tail, kind of under the ribs. Again, as I understand it, hangar steak and skirt steak also some from some part of the plate.
But what would I know from real pastrami! I am ready to be enlightened by Ouch and/or others!
Makes sense that all of this wonderful stuff would have to come from low cost cuts from the front part of a steer, of course.
As I have heard it, pastrami is/was traditionally made from the plate, specifically the navel, which as I understand it, it kind of next to the brisket, further down in the direction of the tail, kind of under the ribs. Again, as I understand it, hangar steak and skirt steak also some from some part of the plate.
But what would I know from real pastrami! I am ready to be enlightened by Ouch and/or others!
Makes sense that all of this wonderful stuff would have to come from low cost cuts from the front part of a steer, of course.