"Louis Cohen" > wrote in message
...
> "Into the Fire" on FoodTV the other night did a piece on the Carnegie
Deli.
> They showed the plant where Carnegie processes raw beef into their corned
> beef and pastrami. When a shipment came in, the guy from Carnegie asked
> whether the shipment was corned beef or navels.
>
> I assume that when he said corned beef, he meant brisket. But what's beef
> navel? That is, where's Bossie's pupick?
> A brief web search suggests that navel is the traditional cut for
pastrami,
> and that navel is sometimes called plate, which I have heard of but I
don't
> know what part of the cow it comes from.

He http://www.balcorp.com/beef/beef.html

Then here : http://www.balcorp.com/beef/plate/Tngplate.htm

Then he
http://www.balcorp.com/beef/plate/Im121B.htm


Dimitri