Whole pastrami is a naturally fatty piece of meat (specifically, the navel cut). It is normal for the excess fat to be trimmed in the carving process - this is what our carving staff specialize in. Every piece must expertly handled to produce the juiciest, most tender cuts for a Katz's sandwich.
COOKING INSTRUCTIONS
1. Place in a large pot of boiling water.
2. Boil the pastrami for 3 hours, or until tender. (Use a fork to test for tenderness) Be sure to watch the water level so that the water does not evaporate too much. The pastrami should be submerged in water at all times.
3. When tender, remove from water and heat, and trim any excess fat, particularly from the tip. We do not recommend trimming too much.
4. For best results, slice against the grain for maximum flavor and softness, and angle the blade to produce the widest slices.
