On Mon, 24 May 2021 01:56:41 -0700 (PDT), Cindy Hamilton wrote:

> On Monday, May 24, 2021 at 12:29:57 AM UTC-4, Sqwertz wrote:
>> On Sun, 23 May 2021 01:50:33 -0700 (PDT), Cindy Hamilton wrote:
>>
>>> On Saturday, May 22, 2021 at 9:14:04 PM UTC-4, Sqwertz wrote:
>>
>>>> Well, I meant to inspire somebody here to make their own pastrami
>>>> and/or sauerkraut ....
>>>
>>> Sorry. A half pound of pastrami was more, really, than I wanted to eat
>>> over the course of several days. I don't know what I'd do with an entire
>>> brisket (which I think is the only suitable cut for pastrami).
>> The pastrami you bought at the store wasn't brisket. Maybe it was
>> navel, but most likely it was top round <ptooey>. And you've never
>> had tri-tip pastrami either.
>
> I can tell the difference between brisket and top round. It was
> flat-cut brisket.
>
> <https://media-cdn.getbento.com/accounts/4c7b48c872fe2c2a95a297722fd49e4c/media/nXYuD45JRkuQcpVwX5h6_SG%20Web%20Linesheet%20-%20Pastrami%20%26%20Roast%20Beef.pdf>
>
> What an eye-watering URL. Still, I'm not their website designer.

REAL, traditional pastrami is made from Naval, not brisket. And it
will look like it's from brisket except for the way the fat is
arranged.

-sw