Pastrami Vs. Corned Beef

Yeah we know there’s more to this debate than just which Reuben you order, but this is a good place to being when we compare pastrami vs corned beef in the head to head. We often order in some of this wonderful meat, to keep in the house, just in case we can’t be bothered driving out. Our brand of choice is Hillshire Farm Ultra Thin Sliced Deli Meat, Pastrami, 7 oz packs. It’s so tasty it’s like being in the deli and getting served over the counter. We order ours from here and get it delivered quickly to the door.

You might have had corned beef or pastrami before, but do you know what they are and where they come from? Corned beef traditionally comes from the brisket, whereas Pastrami often comes from the Navel. Pastrami is partially dried, seasoned with a dry rub, and then smoked.

Find out the differences between the two.

Shapes and Types

Briskets are cuts of meat from the lower chest of the animal under the first five riles. They are trimmed down into two parts, each with a unique quality. A point cut is comparatively richer in flavor with more fat running through the meat. So if you want meat for shredding, then this is the best option. On the contrary, the flat cut carries less fat, is most rectangular in shape with a more uninformed thickness, and works great for slicing.

You can enjoy one of the juicy, mouth-watering fork-tender pieces of Corned beef or Pastrami. Broadway Corned Beef has been providing meticulously trimmed briskets with three flavor profiles. Halal Corned Beef, authentic Jewish deli-style Corned beef, and True Irish Corned Beef.

How do you eat it?

In New York, Corned Beef sandwiches are very popular. You can eat it straight-forwardly by adding mustard as the topping. Corned Beef dishes are paired with Carrots and Cabbage. They both have a juicy texture which is soft when you eat them.

When you think about any of these, you’ll get flavored family meals that satisfy your cravings for food when you eat it. They come from different parts of the cow, but they are flavored and seasoned with different spices and salts, which give them rich texture and taste.

Procedure and Serving

The pastrami process at the beginning stage is simple. The meat, which is cut into briskets, undergoes a salt-cured process where the meat gets dry-rubbed along with a mixture of the spices where spices include paprika, coriander, black pepper, and salt. Then it is seated to be smoked for several hours to get that perfect flavor and texture you’d need. If you like slow-smoked flavors, then Pastrami is the one for you.

Corned Beef is served in three ways. They are:

It is served as a traditional sandwich with mustard as toppings which include a huge pile of salted meat with atop rye bread.
Reuben is made with Swiss cheese as sauerkraut with a thousand island dressing. It is served in dark rye. Here mustard is not needed at all.
On St.Patrick’s Day, Corned Beef is served with cabbage and potatoes. The ingredients include hash which is thinly sliced and mixed with potatoes, and you can add a few onions to give the flavor and girdle fry it.