Two foods some of us here at HuffPost Taste grew up around but can't quite distinguish are corned beef and pastrami. Served hot or cold. Both cuts of beef are cured, which means they've been brined … For a while. I believe you can get corned beef “point” (or the fattier side” of the brisket”) packers, so just make sure see the work “flat” or lean on your corned beef packer. Never heard of it? Corned beef is typically brisket. Next time you’re at your favorite deli, and someone in your party wonders aloud, “What’s the difference between corned beef and pastrami?” you’ll be able to tell them! Part of HuffPost Food & Drink. Mustard optional (though I suggest it). read more about the finer points (and flats) of brisket here, Corned Beef and Cabbage with Horseradish Cream Sauce, The 7 Best Baking Ingredients You Can Buy from the Grocery Store, The Ultimate 'Farewell Summer, Hello Fall' Food Guide, Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans.

Mustard optional. Both pastrami and corned beef (at least in America) are salt-cured meats that have their origins in lower-cost meat cuts. You will never want to use a store bought corned beef again.

Pastrami can be eaten on a sandwich, preferably on rye with mustard, preferably from Katz's Delicatessen in New York City. Because food is an integral part of our lives, and he's the best version of himself when he's well fed.

When it comes to preparation, both corned beef and pastrami are soaked in a salt bath that contains herbs and spices before cooking. Greg is a Chicago guy who likes to cook, dine, and help others navigate their food choices. Want to get crazy? Both corned beef and pastrami undergo a salt-curing process known as brining.

Data provided by FoodStruct.com should be considered and used as information only. Both pastrami and corned beef proved to be friends of the lower-income populations of America’s past. Flat cut corned beef or also called round cut on the other hand are leaner and easier to slice, so it looks better … Please consult your physician before beginning any diet.

And if you want to make your own corned beef, try this Corned Beef Brisket recipe. After it’s been smoked for several hours, it’s then steamed to create that perfect, fall-apart texture. Which is also where corned beef comes from. Traditionally you eat corned beef on a reuben, or with cabbage on St. Patrick's Day (and whenever the hell you want).

Corned beef is boiled while pastrami is smoked. Chowhound’s Corned Beef and Cabbage with Horseradish Cream Sauce. As you can see, pastrami is a more involved process, but if you enjoy slow-smoked flavors, this is the option for you. Besides the fact that we know corned beef is eaten on St. Patrick's Day, we realized we couldn't describe the differences. Because corned beef doesn’t utilize a dry rub, those ingredients, and, therefore, flavors, are missing. Point cut corned beef are rounder and they generally have more marbling or fat. Chowhound’s Mustardshire Sauce (good for corned beef or pastrami piled high on rye!). Corned beef vs. pastrami Photo credit: Flickr/autonome, Photo credit: Flickr/N00. At this venerable establishment, you’ll get turkey pastrami. Corned beef is made from brisket, which comes from the lower chest of a cow. (If you really want to know, watch this at your own risk.)

For instance we are assuming that less saturated fats is good for you. In case you’re uninitiated, pastrami, is usually cooked from the leaner, or “flat” portion of a brisket.

Want to read more from HuffPost Taste? This is the reason why a lot of people find them to be more flavorful, tender and more juicy. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Like days. By signing up, you agree to the CBS Terms of Use and acknowledge the data practices in our Privacy Policy. After much deliberation and daydreaming, we figured it out. When you buy something through our retail links, we may receive a commission.

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