We like pastrami and corned beef. Although many people prefer first cut brisket for corned beef, we prefer second cut. For pastrami, we prefer first cut, but we will happily take second cut.
Alas, good pastrami meat is hard to find.
So what happened? In one store, they carry roast beef that has been pastramied. In another, they use chuck meat. And of course, there are now turkey pastramis and fish pastramis. Not to mention pastramied lox.
Why is it so hard to get a decent piece of meat made into a pastrami? There must be a good reason, but we have yet to hear anything or anyone weighing in on the subject.
So, like, what”s the story?