Australian Wagyu Brisket Pastrami

Australian Wagyu Brisket PastramiPastrami is a cured meat tradition built around brisket a tough, collagen dense cut that needs time and the right process to shine. Most pastrami uses commodity beef. Ours starts with Australian Wagyu brisket, a cut that already carries significantly higher intramuscular fat than standard brisket, which means the curing and smoking process has more to work with. The result is pastrami that's genuinely richer, more tender, and more deeply flavored than

We had our supplier leave the strip in a 2"-thick block — 8–9oz

which means it develops deep

Most pastrami uses commodity beef

The NY Strip is already a cut that rewards high heat — it has the structure to develop a serious crust while keeping a tender

this is a serious piece of meat — enough for two

sear all four sides — 60 seconds per side

coarse salt

but not so hard that it gets tough

but with a depth of beefy flavor the tenderloin simply can't match

or a very satisfying solo occasion

the flavor is rich

but it cooks like a steak