Navel: This cut of meat is from the short plate part of the steer around the belly area. This is a traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot.
1st Cut Brisket: This is an extremely lean product. This is an excellent item for catering as it will be tender and flavorful when served cold.
Round/Flat: The ‘Round’ is an ideal product for a sandwich shop as it’s an easy product
to slice and offers the operator high yield. It is not as traditional a cut as navel or first cut brisket. It can be served warm or cold.
|10154||Oven Smoked Pastrami Brisket First Cut, USDA Choice||3/4-6 lb|
|10157*||Oven Smoked Pastrami Brisket, USDA Choice||3/7-9 lb|
|10151||Oven Smoked Pastrami Navel||6/3-5 lb|
|10151C||Oven Smoked Pastrami Brisket, 2nd Cut, ISP||8/5-8 lb|
|19150||Oven Smoked Pastrami Bottom Round Flat, 20%, Deli Faced||2/7-10 lb|
|16150||Deli Host Oven Smoked Pastrami Bottom Round, ISP||2/7-10 lb|
Cooked Turkey Pastrami
|10640||Turkey Breast Pastrami||4/3-4 lb|
* Minimum order of 30 cases.