The mere mention of Katz’s Delicatessen is enough to evoke images of juicy, flavorful pastrami piled high on rye bread, served with a side of tangy mustard. For over a century, this New York institution has been a benchmark for traditional Jewish deli cuisine, with its pastrami sandwich being a standout item on the menu. But have you ever wondered what makes Katz’s pastrami so uniquely delicious? The answer lies in the cut of meat they use, a closely guarded secret that has been the subject of much speculation among food enthusiasts. In this article, we will delve into the world of pastrami, exploring the different cuts of meat that can be used, and most importantly, uncovering the cut that Katz’s uses to create their iconic dish.
Understanding Pastrami
Before we dive into the specifics of Katz’s pastrami, it’s essential to understand the basics of this beloved cured meat. Pastrami is made from beef, typically taken from the navel or plate cut, which is then cured in a mixture of spices, sugar, and salt. The curing process can vary depending on the recipe and the desired flavor profile, but the end result is a tender, flavorful meat that is both savory and slightly sweet. Pastrami is often associated with Jewish deli cuisine, where it is served as a sandwich, typically on rye bread with mustard.
The Cuts of Meat for Pastrami
When it comes to selecting the cut of meat for pastrami, there are several options to consider. The most common cuts used for pastrami are:
The navel cut, which is taken from the belly of the cow, is a popular choice for pastrami. This cut is rich in fat, making it tender and flavorful after the curing process.
The plate cut, also known as the short plate, is another cut that is often used for pastrami. This cut is leaner than the navel cut but still has enough marbling to make it tender and juicy.
The round cut, which is taken from the hindquarters of the cow, can also be used for pastrami. However, this cut is leaner than the navel or plate cut, making it less suitable for traditional pastrami recipes.
The Role of Marbling in Pastrami
One of the key factors that determines the quality of pastrami is the amount of marbling in the meat. Marbling refers to the presence of fat throughout the meat, which makes it more tender and flavorful. Meats with a higher marbling content are generally more suitable for pastrami, as they will be more tender and juicy after the curing process. The navel and plate cuts are both high in marbling, making them ideal for pastrami.
Katz’s Secret: Uncovering the Cut
So, what cut does Katz’s use for their pastrami? According to various sources, including interviews with former employees and culinary experts, Katz’s uses a special cut of meat known as the “deckerle” or “deckle” cut. This cut is taken from the navel end of the plate, and it is prized for its rich, beefy flavor and tender texture. The deckle cut is a more premium cut than the traditional navel or plate cut, and it is said to be the key to Katz’s signature pastrami flavor.
The Art of Curing Pastrami
While the cut of meat is essential for creating great pastrami, the curing process is also crucial. Katz’s uses a secret blend of spices and a special curing technique to give their pastrami its distinctive flavor. The curing process involves applying a mixture of salt, sugar, and spices to the meat, which is then left to cure for several days. After curing, the pastrami is steamed to cook it through and add moisture. The combination of the high-quality deckle cut and the meticulous curing process is what sets Katz’s pastrami apart from other delis.
The Importance of Tradition
Katz’s Delicatessen has been serving pastrami for over a century, and their commitment to tradition is a significant part of their success. The deli’s owners have always been dedicated to using only the finest ingredients and adhering to time-honored recipes and techniques. This dedication to tradition has allowed Katz’s to maintain their high standards and create a loyal following among pastrami enthusiasts.
Conclusion
In conclusion, the cut of meat used by Katz’s for their pastrami is a closely guarded secret that has been the subject of much speculation among food enthusiasts. However, according to various sources, Katz’s uses the deckle cut, a premium cut taken from the navel end of the plate. This cut, combined with a secret blend of spices and a special curing technique, is what gives Katz’s pastrami its distinctive flavor and tender texture. Whether you’re a longtime fan of Katz’s or just discovering the delights of pastrami, understanding the importance of the cut and the curing process can enhance your appreciation for this beloved dish. So next time you take a bite of a Katz’s pastrami sandwich, remember the tradition, craftsmanship, and high-quality ingredients that go into creating this culinary icon.
To further illustrate the details of pastrami and its cuts, consider the following table:
| Cut of Meat | Description | Marbling Content |
|---|---|---|
| Navel Cut | Taken from the belly of the cow, rich in fat | High |
| Plate Cut | Also known as the short plate, leaner than the navel cut | Medium |
| Round Cut | Taken from the hindquarters of the cow, leaner than the navel or plate cut | Low |
| Deckle Cut | Taken from the navel end of the plate, prized for its rich, beefy flavor and tender texture | High |
Additionally, here is a list of the key factors that contribute to the quality of pastrami:
- Marbling content: The presence of fat throughout the meat makes it more tender and flavorful.
- Cut of meat: The type of cut used, such as the navel, plate, or deckle, can affect the flavor and texture of the pastrami.
- Curing process: The application of a mixture of salt, sugar, and spices, as well as the length of time the meat is left to cure, can impact the final flavor and texture of the pastrami.
What is pastrami and how is it traditionally made?
Pastrami is a type of cured meat that originated in Romania and was popularized in the United States by Jewish deli owners. It is typically made from beef navel or plate, which is cured in a mixture of salt, sugar, and spices, then smoked to give it a distinctive flavor and texture. The curing process involves rubbing the meat with a blend of spices, including coriander, mustard seeds, and black pepper, and then allowing it to sit for several days to absorb the flavors. After curing, the pastrami is washed and then steamed or boiled to cook it through.
The traditional method of making pastrami involves a labor-intensive process that requires patience and attention to detail. The meat must be carefully selected and trimmed to ensure that it is lean and even, and the curing mixture must be applied in just the right amount to give the pastrami its characteristic flavor. The smoking process is also crucial, as it adds a depth and richness to the meat that is hard to replicate with other cooking methods. When made properly, pastrami is a delicious and flavorful meat that is perfect for slicing thin and serving on rye bread with mustard and pickles.
What is the significance of Katz’s pastrami and how does it differ from other pastrami?
Katz’s pastrami is widely regarded as some of the best in the world, and its significance lies in its rich history and traditional production methods. Katz’s Delicatessen has been serving pastrami in New York City since 1888, and its recipe has remained largely unchanged over the years. The pastrami is made with a secret blend of spices and is smoked on the premises to give it a unique and authentic flavor. What sets Katz’s pastrami apart from other pastrami is its balanced flavor profile, which combines the savory, slightly sweet flavor of the beef with the tangy, slightly spicy flavor of the spices.
One of the key factors that contributes to the uniqueness of Katz’s pastrami is the cut of meat that is used. While other delis may use a variety of cuts, including pastrami made from turkey or pork, Katz’s uses only beef navel or plate, which is cured and smoked to perfection. The result is a pastrami that is both tender and flavorful, with a satisfying texture that is easy to slice thin and serve. Whether you’re a pastrami aficionado or just looking to try something new, Katz’s pastrami is a must-try experience that is sure to leave you wanting more.
What cut of meat does Katz’s use for its pastrami?
Katz’s uses a cut of meat called beef navel, also known as beef belly, to make its pastrami. This cut comes from the underside of the cow, near the ribcage, and is characterized by its rich, unctuous texture and flavorful fat content. The beef navel is cured and smoked to bring out its natural flavors, and then sliced thin to serve. The use of beef navel gives Katz’s pastrami its distinctive texture and flavor, which is both tender and juicy.
The beef navel cut is ideal for pastrami because of its high fat content, which helps to keep the meat moist and flavorful during the curing and smoking process. The fat also adds a richness and depth to the pastrami that is hard to replicate with leaner cuts of meat. By using beef navel, Katz’s is able to produce a pastrami that is both authentic and delicious, with a flavor profile that is unmistakably Jewish deli-style. Whether you’re a fan of pastrami or just looking to try something new, Katz’s beef navel pastrami is a must-try experience.
How does Katz’s cure its pastrami?
Katz’s cures its pastrami using a secret blend of spices and a traditional curing process that involves rubbing the meat with a mixture of salt, sugar, and spices, and then allowing it to sit for several days to absorb the flavors. The curing mixture is applied in a specific ratio to ensure that the pastrami is properly seasoned, and the meat is turned and massaged regularly to ensure that the cure is evenly distributed. After curing, the pastrami is washed and then steamed or boiled to cook it through.
The curing process at Katz’s is a labor-intensive and time-consuming process that requires great care and attention to detail. The pastrami must be carefully monitored to ensure that it is cured to the right level, and the curing mixture must be applied in just the right amount to give the pastrami its characteristic flavor. The result is a pastrami that is both flavorful and aromatic, with a delicate balance of spices and seasonings that complements the natural flavor of the beef. By using a traditional curing process, Katz’s is able to produce a pastrami that is authentic and delicious, with a flavor profile that is unmistakably Jewish deli-style.
What is the role of smoking in the production of Katz’s pastrami?
Smoking plays a crucial role in the production of Katz’s pastrami, as it adds a depth and richness to the meat that is hard to replicate with other cooking methods. The pastrami is smoked on the premises at Katz’s, using a combination of wood and spices to give it a unique and authentic flavor. The smoking process involves exposing the pastrami to a low-temperature smoke for several hours, which helps to break down the connective tissues in the meat and add a complex, savory flavor.
The smoking process at Katz’s is a closely guarded secret, but it is known to involve a combination of traditional smoking methods and proprietary techniques that have been developed over the years. The result is a pastrami that is both tender and flavorful, with a satisfying texture that is easy to slice thin and serve. The smoking process also helps to preserve the pastrami, allowing it to be stored for longer periods of time without refrigeration. By using a traditional smoking process, Katz’s is able to produce a pastrami that is authentic and delicious, with a flavor profile that is unmistakably Jewish deli-style.
Can I make pastrami at home using the same methods as Katz’s?
While it is possible to make pastrami at home using similar methods to Katz’s, it is unlikely that you will be able to replicate the exact same flavor and texture. Katz’s pastrami is made using a secret blend of spices and a traditional curing process that involves a specific ratio of ingredients and a precise curing time. Additionally, the pastrami is smoked on the premises at Katz’s, which gives it a unique and authentic flavor that is hard to replicate at home.
However, you can still make delicious pastrami at home using a combination of traditional curing methods and creative experimentation. Start by selecting a high-quality cut of beef, such as beef navel or plate, and cure it using a mixture of salt, sugar, and spices. Then, smoke the pastrami using a combination of wood and spices, or use a liquid smoke to give it a similar flavor. With a little practice and patience, you can make a delicious and authentic-tasting pastrami at home that is sure to impress your friends and family. Just be sure to follow proper food safety guidelines and use a meat thermometer to ensure that the pastrami is cooked to a safe internal temperature.