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If you’ll indulge us for just a moment, we’d love talk about the origins of Pastrami and Corned Beef.
Prior to refrigeration, you see, consuming the meat of a large animal such as a cow or a pig presented a bit of a problem. Your choices were limited to (a) invite the entire neighborhood to a huge party and eat the whole thing in one sitting or (b) salt the meat. If you didn’t have a ton of friends or you just didn’t like to share, you chose (b) and preserved the meat by salting it. Pastrami and Corned Beef are salted meats, soaked in a cold brine for several weeks.So what’s the difference between Pastrami and Corned Beef? Basically, Pastrami is Corned Beef that’s been smoked — the smoking adds flavor. Naturally, you can’t have great Pastrami without great Corned Beef. And no, there isn’t any corn in Corned Beef — it was named because the size of the grain of salt used was about the same size as a kernel of corn.  We offer only Sy Ginsberg's Corned Beef and Gold Label Navel Pastrami — called Navel because it comes straight from the belly of the beast. Why? Because these guys know their stuff. Because they cut meat instead
of corners. And because we’re quite confident you won’t find any
better Pastrami or Corned Beef in the area.
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