How Traditional Pastrami Is Made In New York City | Regional Eats
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- Опубліковано 14 чер 2021
- Pastrami on rye has been a New York staple since the 1900s. They can be bought at old-school Jewish delis like Pastrami Queen. The cured meat was brought back in the late 19th and early 20th centuries when a wave of Eastern European immigrants came to the East Coast. Although delis like Pastrami Queen are nowadays a rarity, pastrami on rye is still a huge part of New York’s soul. The pastrami meat is essentially pickled, which was originally meant to preserve the meat. Pastrami can be cured or brined for 5 days to a whole week and is meant to be juicy and tender. Insider's Medha Imam takes a closer look at how pastrami is nowadays prepped for NYC delis.
Editor's Note: The pronunciation for mashgiach was incorrect in this video. We regret the error.
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How Traditional Pastrami Is Made In New York City | Regional Eats
Thank you for alerting us. When I said "Throw Away" I misspoke . The un-kosher food is sold to non Jewish establishments or sometimes donated to non Jewish groups. We do not waste food.
Are you for real the guy in the video?
@@riordan381 shalom yes
@@BernhardRosenberg If you don't mind I was meaning to ask some questions about the meat industry, I am currently working on a cold storage unit big enough to store meat for a mid size industry. But I was still confused on how dry aging or wet aging is done.
My country doesn't have that kinda practices for curing, or aging meat products. So I'm kinda in the dark side about this
"sold"? OMG, never give away no?
Shalom, rabbi. Are all beef sausages using pig intestine?
Butcher here. Choice is the level of quality that Walmart uses. Don't let these guys fool you. It means almost nothing too. It's how you handle and cook it. Very broad range, choice is. Something better to learn is how to pick out a good piece of meat, regardless of what some random person claims is important. This is processed meat. Really doesn't matter how good it is as long as you cook it at a low temp for a long time. It's brisket, that's the only way to cook it if you don't want to chew rubber. Also, cut against the grain. That matters way more than the grade.
0:33 No, it is NOT the pickling that makes the main difference between corned beef and pastrami; it's the SMOKING that makes the main difference. Corned beef is often injected with its pickling rather than just floated in it for a long time.
Yeah this video is full of incorrect statements.
@@michaelmcdaniel5054 lol especially about choice brisket being the best
Brisket isn't the stomach part of the cow. That would be the flank.
Was looking for this exact comment before I made it myself. Dude has no clue what he’s talking about.
Same
My understanding is that true pastrami is not made from brisket, like corned beef or simple boiled beef brisket, but from a part of the cow called the navel.
The pastrami brisket looks beautiful 😍
You look beautiful 😻
@@OGWonkavisionHDshut up man
i’ve never tried pastrami but this looks so good
Your crazy
i feel sorry for you
Why
I do to at the moment lol
You've led a sad life.
Great segment!
That looks amazing
This stuff is absolutely delicious
Looks so nice to see how it is made 😋.
No,no,no, the rabbi is wrong. You never throw food away. You just don’t sell it to a Jewish deli. You donate it to food kitchens or homeless shelters.
Had the same thought
He did not mean that it can't be given away. He meant it can't be used in any capacity in the kosher production. It is common practice for products and other item to be given away or go back into non kosher production.
What Kosher slaughter houses do, is they take the non-Kosher cuts and animals that dont pass kosher standards and sell them to non-Kosher food companies. Nothing is ever thrown away.
Just give to them anyway. No one is going to know.
@@avrahamc3092
He needs to choose his Words more carefully. He said throw them away.
Amazing Video 🌸
I need this right now!
I love pastrami ❤️
Great video
Man that looks delicious
Lovely video
Wow really nice cooking 👍
Very nice!! 👌😎👍💥
I miss my hot pastrami on fresh rye bread from NYC so damn badly !! The sandwiches looked just like that ,just marvelous ♡♡♡♡
It's ever better from a small butcher that doesn't do it with machines
Unfortunately all the places I’ve seen in nyc are just getting greedy and raise the price way to high. I love pastrami with all my heart but I will never spend 20$ on a single sandwhich alone. I’d rather drive to New Jersey to my regular kosher deli and get a solid sandwhich for half the price 👌🏽👌🏽
Wow so nice
Medha💗
What I wouldn’t give to sink my teeth into that sandwich 🤩
bruh ive never had pastrami in my life and it looks so gooood
make my own smoked pastrami the old fashion way....its a bit of work but my family enjoys it for Sunday supper.
Pastrami is the most delicious sandwich meat out there 🥴😍 I love with with garlic bread some mustard and some pepperoncini peppers 😍😍😍😍😍😩😍😍
Pastrami is deffs one of the best sandwiches ever!
Really?
Reubens better
Pastrami is hands down the most disgusting rubbery meat I've ever tasted in my life
I could only imagine 'kosher quality' pastrami in NYC. Besides a hot dogs and flat pizza, pastrami is where its at
Bruh this looks so good 🥵
Aaahhh mouth watering love from Pakistan 🇵🇰
Orthodox Jew here. Few issues which could have been solved with better research:
1) It's not called a Mashchaya, it is Mashgiach ( pronounced "mosh-gee-achhh" literal translation: Supervisor). Further he does not need to travel with it. He only needs to be there when it slaughtered "Kashered", and packed. If a store wants to be Kosher, he or she (20% of Mashigach's are women) needs to be there when the box is opened again. As long as the seals are not tampered with, he is not needed.
2) Kashering is not soaking it in salt water, that would actually be not-kosher. The process is actually they cover the meat entirely in large grain salt, then wash it off. They repeat this till it is done 3 times. It is not soaked. They also need to remove certain fats before.
3) Meat is not washed every 3 days, and I am worried if a Kosher supervisor isn't aware of basic Kosher rules. If meat is transported long distances, and it was not Kashered within the first 72 hours, it can be heavily rinsed with water to extend the Kashering deadline by another 3 days. It is a leniency to only be used when there is no other option. Today it is rare for it not to be Kashered after the first 48 hours.
4) The non-Kosher cuts of meat or cows that dont pass kosher inspection, the meat is never thrown out. The kosher meat industry has deals with non-Kosher meat purveyors who buy those meat off of them. They are never thrown out, as it would be a violation of the Biblical Law against wasting food. Just because a Jew cannot eat it, a non-Jew can.
They should have contacted one of the major Kosher agencies to discuss this with. Plus you can see on the side the certification agency, one that most Orthodox Jews do not eat for various religious reasons. It also says "Basar Kosher" in Hebrew, which is the lowest standard of Kosher Meats. There is "Glatt" and "Beit Yosef" which are to higher kosher standards. In fact Sephardic Jews consider that lower standard to not be Kosher, Ashkenazic Jews consider it Kosher on a leniency, that very few Orthodox Jews today would eat because there is no need like in the past to rely on that. Most people who use that standard are places that want to say Kosher or Kosher Style, but don't care about the actual Kosher Standards because Jews are not their main market. That agency (the Triangle K) is one of the few in the world that will certify for sale that lower standard of kosher meats which relies on leniencies and technicalities. Most Kosher agencies wont even allow that standard to be sold in stores they certify for those reasons.
Given the Mashgiach here is working for an agency that allows that lower standard, would explain a lot in his explanations. Would have been better with a better explanation and consultation with a better expert. Also it would have been better if they went to a place that actually does the whole process themselves and the classic way most NY Deli's still do like Gottlieb's or Mendy's, such a shame and a lost opportunity, because this is not the traditional way we make here or even how most places make it here.
That's really interesting, thanks :)
@@yay-cat You are welcome
I don't know about Kosher rules but it just felt like a lot less care was given to the preparation of the meat compared to how many other food is made even on this channel alone.
Thanks for this thorough explanation! I also felt he wasn't very informative, he basically said it's kosher because there's a sticker that says it is on the box.
And agreed that showing this mass produced, cutting corners approach to pastrami really didn't do it much justice. I've seen way better videos of places doing it the old school way.
@@coltonvanessa5096 yeah, they just said it had to be properly slaughtered. It had to be that way, which on its own is highly complex, from the type of knife, to the animal not being allowed to see the knife during the process, the sharpness it is kept to, etc. Then there is the removal of certain hind limbs, certain fats, and the salt and washing. I mean when it leaves the plant they seal it in a box that labels it kosher, but he could have really explained the whole process.
And I agree, the old school way it better, Gottliebs in Williamsburg does it the old fashion way and is a real classic. So is Mendy's (made famous by Jerry Seinfeld). I mean I buy my pre-cut pre-packaged at the store from the mass manufacture method. But when I go out, I want a place that does it their own, brined in a barrel for 2 weeks.
0:47 higher cuts of MeAt
This place and Katz’s are my favorites in NYC.
Yum
The injection system they use, and the meat they use, doesn't really compare to some of the other Jewish deli pastrami you can get in midtown and downtown. It's 21 bucks a sandwich here, and for sure, the touristy place Katz's is like 28 bucks, because they're world famous, but there is a marked difference in the quality and flavor of the meat.
There are a ton of lesser known deli's that have been around for a long time, and whose pastrami is done slowly and better, by my lights.
Katz's brine's their own brisket for 2 weeks, salt and peppers with other spices, cooks the pastrami and puts the pastrami in the steamers before hand slicing. This had been done since the day Katz's opened over a 100 years ago.
@Eastern European Waifu uh, you do realize that there are Jewish people living in Romania, right? and that pastrami is Turkish in origin, besides?
Don't worry about it you clown
@@Creamstp Katz's uses beef navel not brisket for Pastrami.
im surprised she didn't pester them about the ingredients 1 million times
Remind me of that Food Insider video where the Asian host kept asking for the recipe despite the owner saying it's a family secret
@@oldbonniegamer938which video?
@@baldaslove idk, it was 2 years ago
നല്ല അടിപൊളി പാചകം 👍👍
ഞാൻ ട്രൈ ചെയ്യും ❤️
Wow really nice Recipe 👍
I will try definitely
Thanks for sharing
From India 🇮🇳
I just subscribed 🤝
“Since the 1900s” I officially feel old now.
I've been longing to have a friend who's doing cooking such cooking the like you do I'm glad I watch your video and so amazed we have same interest in food vlogging the different one is your too good in doing such craft while me I'm just a beginner wanted to learned more I hope from now on by watching your more videos my food interest will become reality as of now keep on watching your event hope you can also share me your ideas how I will improve my food vlog also
sam colours here hope we will be friend
Now I gotta go get a Pastrami on Rye! LOL!!!
'how traditional pastrami is made' ... 'they don't do it the old-fashioned way, now machines inject the meat with brine'
not really the traditional way. shame you didn't look into a small butcher who does produce it the traditional way
Agreed!
Right? Hypocrisy
Uh dude, the guy at the stop brined it for two weeks
amen! I worried no one would pick on this. If you can brine a meat like this, you inject a ton of water and water binding agents so it stays pink and moist. and overusing the word "flavoring" !
me no likey!
@@PacikAnem it stays pink because of the sodium nitrite. Has nothing to do with injecting the brine. ALL recipes for making pastrami include sodium nitrate to keep it from spoiling while brining.
That voice crack tho lmao
Delicious! Well dane beef teriyaki.
Pastrami or BBQed Brisket is good !
This amazing food best meat 🤤
It would be interesting to compare the result of the two brining processes on the same cut. Faster could be better/worse/the same. Obviously, in this case, the quality is acceptable. The caramel is interesting. Love the smoke and steam combo - great video.
Caramel.also deepens the color of beef I bet.
4:17 this is a brisket…it’s the stomach part 🤦….. and this guy supposedly knows meat…..
I've heard of pastrami but never knew what it was until today
You should try a Cuban sandwich in Ybor city in Tampa FL
That voice crack tho 0:46
They could’ve retaken that🤣 0:45
Poor man 🤦♂️
Lmaooo
Hot pastrami and Swiss incredible
I wish I could have this in my house
ohhh why am i watching this at midnight...
I would kill for this right now
בשר כשר
very nice place for mear manufacturing.
Short plate and flank steak cuts are stomach. Brisket is a pectoral muscle that would be more tied into the shoulder. I’m surprised this guy said it was a stomach cut.
The , “Since the 1900s” statement got me. Bruh, that was only 24 years ago. Lol
She looks even more yummy than the sandwich.
That dude has a killer job.
Check the label for the word Kosher.
Like creed bratton
Katz is the spot!!
Y’all im fasting rn and watching these type of food videos… Help me 😩
The brining machine looks like one you would see in a Jigsaw trap 💀
I would die for Jay Carmona 😍
I should visit nyc
Mrs. Wolowitz would love the place.
😋😊🤙🏼
Katz NYC is the best!
Two of my brothers work for desola provisions.. the meat market that this was done at...
I wanna buy meat from them
How can we buy it directly or is there a vendor that sells it?
Comes from Romania, where it was called pastrama.
On rye with brown mustard and horseradish .
why do I find all types of food good
Even chicken eyeballs?
Because you only eat the same types of food
Not the deer neithers
Your not alone
04:13 brisket is not the stomach part of a cow.
As a Muslim i am so happy i can eat it yayyyy
I did some hot beef injecting last night...
I still brine the old fashioned way in my basement fridge.
Pastrami Queen is awesome.
Describing kosher as somehow focusing on minimizing the pain of the animal is misleading. There are many more painless alternatives.
The standard of kosher also includes the requirement that the animal wasn’t sick
So same thing as halal
@@MrCheesegrabber kosher is halal, but, halal isn’t kosher
@@plonialmoni4232 no, kosher is not halal and vice versa. You don't slaughter animal in the name of Allah in kosher. But the technique is almost the same as far as I know.
Hey 👋 @@hadainarahma7382 I just said it’s NOT vise versa.
And we do invoke the name of Gd in Hebrew before we slaughter animals....
@@hadainarahma7382 it depends on your denomination or the scholar you ask. I've had a few scholars tell me it's perfectly fine for a Muslim to eat kosher because the slaughtering process is the same (if not stricter) and because both Jews and Muslims carry out the process in the name of the same God. However, Kosher's stricter rules means that a strict Jewish person technically cannot have Halal meat.
Hey, look, I trusted the scholar and enjoyed the food from the kosher delis in NYC and London when I visited. In the end of the day, people of our faiths have more in common than we realise, so let's just respect each other and enjoy what we have to offer each other!
Yup choice is such high end its the lowest end one you dont avoid
No automation can beat time when it comes to marinades.
You are correct!
🤲🏼🌌
Lmao that inspector is a scam
It's a religious requirement, to be clear I'm not disagreeing with you, all religion is a scam
sure
The guy looks like Roovayn Balboa🤣🥊
Jay Carmona @4:14 said the brisket is the lower stomach part of a cow?? Isn't brisket the lower chest/breast part of a cow?
She said,"Holy Moly". Lol!
Indeed
Everybody: damn that looks good!
Me: why did they get a middle eastern girl to do the segment with a lot of cow meat
equality
Medha is spicy.
Medha is good.
What's a good pastrami place in Los Angeles?
They don't show all the rat traps they have all over the place
lol
Or the cockroaches
That's what makes it good
Well no sh*t Einstein. 😂
is chichen pastrami or pig pastrami possible
Kosher doesn't mean the animal feels no pain. It means the animal is fully conscious while slaughtered and the wind-pipe is severed in one clean motion.
So which deli in NYC really has the best pastrami? I’m talking NYC local authentic Jewish deli, no tourist traps please.
Katz's, you know, "Where Harry Met Sally"!
@Report Misleading no but its actually so good
@Report Misleading Katz's is good..if pricey but they all are.
What happened to that carnigie delhi thing? Like wasnt that a staple of that sandwich there
This video was not edited correctly. Watching this closely it appears that the meat from the factor that was brined from injecting was then sent to the deli and then brined again then after dry brined. I do not believe that is what you meant to show us as the life cycle of pastrami?
Pastrami is like corned beef with more balls
Me watching while eating pastrami 😂