No, I haven't done any.
I went to my deli guy who had some. I said, "What, you put it on a plate?" He said no, it comes from the plate, not the flat. I asked where the plate was from and he said "Toward the middle, just before you go non-Kosher. It's a bit more fatty and goes well heated."
So, in my usual adventurous way, I sprung for a half pound (5.99/lb). This stuff is really good!
I looked around and couldn't find any real references to it. This place (NYC of course) sells it, pretty pricey. http://www.moreflavorperpound.com/store/index.php?main_page=product_info&cPath=3_10&products_id=3
Do any of you have any experience with it? How to get it? Have you made any? Any slam dunk recipes?
Hey Arnie,
I just realized that the word pastrami is being used to discribe several cuts of meat and not just one. I have started a threat about old country pastrami that we have in this part of the world which seems to be different from that known in the states. I am going to order some soon and I will post a picture as soon as I have it.
HR
Plate if very difficult to find, because it is more profitable to separate that cut into flank and skirt steaks. This is the first I have heard of it being used for pastrami; because of the thick fat veins that run through the meat.
It is generally used to make beef bacon. That is why I have been looking for a source for beef plate for about four years now. Once I thought I found a source, placed my order and received plate skirt steak, which is nothing more the skirt steak.
Quote from: ArnieM on September 23, 2009, 07:52:58 PM
http://www.moreflavorperpound.com/store/index.php?main_page=product_info&cPath=3_10&products_id=3
It's worth clicking that just to look at the pic... Wow.
I wonder what's in the 'old world dry rub' they use?
I thought pastrami was a method not a cut of meat.
You can make pastrami out of brisket, turkey breast, whatever....
Quote from: FLBentRider on September 24, 2009, 06:44:22 AM
I thought pastrami was a method not a cut of meat.
You can make pastrami out of brisket, turkey breast, whatever....
Agreed. I was just wondering where the plate came from and if anyone had heard of plate pastrami.