Pastrami was brought to the United States in the second half of the 19th century and Americans have been loving it ever since. At Zoe’s Meats we love pastrami so much that we thought we would make it without cutting any corners. We brine our flat bottom round of beef and then cover it with slivered black peppercorns. Finally we smoke it over real hickory wood chips.
Our flat bottom round pastrami is a leaner piece of meat than most and perfect on a cold baguette with some cheddar.