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 Pastrami

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reese77

  • Total Posts: 508
  • Joined: 1/7/2011
  • Location: Stockbridge, GA
Pastrami Fri, 01/27/12 8:30 PM (permalink)
Does anyone have a good supplier that I can order wholesale Pastrami?
 
#1
    chefbuba

    • Total Posts: 1952
    • Joined: 6/22/2009
    • Location: Near You, WA
    Re:Pastrami Fri, 01/27/12 11:58 PM (permalink)
    What type of pastrami are you wanting to use? What are you going to do with it?
    The Navel is the best cut to use, all the rest of the stuff tastes like peppered roast beef.
     
    #2
      reese77

      • Total Posts: 508
      • Joined: 1/7/2011
      • Location: Stockbridge, GA
      Re:Pastrami Sat, 01/28/12 9:35 AM (permalink)
      I am looking for Partrami for NY style hot Pastrami sandwiches. I see a few places online but the prices are high for the amount of meat. I am looking for a place where I can order like 20-50lbs slabs online (preferably) or over the phone.
       
      #3
        chefbuba

        • Total Posts: 1952
        • Joined: 6/22/2009
        • Location: Near You, WA
        Re:Pastrami Sat, 01/28/12 10:40 AM (permalink)
        Have you called any of your local food service distributors? I would start there.
         
        #4
          pnwchef

          • Total Posts: 2236
          • Joined: 3/16/2011
          • Location: Kennewick, WA
          Re:Pastrami Sat, 01/28/12 10:53 AM (permalink)
          Carnegie Wholesale meats.....Call 201-507-5557 for prices and shipping,  I have shipped their smaller 2lb package when I was dying for a real pastrami on Rye. I live 3000 miles from NYC and this isn't an easy craving to full fill. I see that Carnegie now has a larger Wholesale list that can be shipped, see if this is feasible. I don't think this will be a real reasonable way for you to resell without being in the $12 to $14 sandwich range.
            You may want to look locally for a Corned beef and pastrami your own in a smoker or oven. If your looking for the hand carved method, Carnegie would be a good bet, almost all of the other pastrami is a machine sliced mass produced lunch meat approach to deli meat.
           
          CORNED BEEF/ Tongue SPICE BX = 25 LB Pastrami DBL Navel (FC) Full Trim, Vac, 75 Lb Cs PASTRAMI VAC BXD 75 LB (Needs Steaming) TONGUE BEEF Vac 2pack (NOT COOKED)  Corned Beef-Full Brisket (Fully Cooked) Full Trim,Vac Corned Beef-1st Cut (Fully Cooked)Full Trim,Vac, 75Lb case. CORNED BEEF VAC BXD 75 LB (Not Cooked) BEEF BRISKET FRESH VAC LB TURKEY BREAST PRECOOKED SINGLE LOB, Frozen. SALAMI LONG HARD LB A&H  Kosher FRANKS CARNEGIE 16 x  2lb pk, cs = 32lb  LIVERWURST Each pc Aprox 5 Lb.   Lb price Roast Beef Fully Cooked Capless 1cs = 3ea @ 13 lb.  Bologna cs = 13 pc at 3.5lb ea. Corned Beef FulCookRetailPk  = 6ea 2lb pkg cs=12 lb cs  Pastrami FulCook RetailPk = 6ea 2lb pkg   cs=12 lb cs
          <message edited by PNWCHEF on Sat, 01/28/12 10:56 AM>
           
          #5
            THE WILD DOG

            • Total Posts: 1465
            • Joined: 1/12/2010
            • Location: Hunt Valley, MD
            Re:Pastrami Sat, 01/28/12 5:23 PM (permalink)
            reese, Check Boar's head or black forest, BEST OF THE ZBEST
             
            #6
              JodyP

              • Total Posts: 322
              • Joined: 1/15/2008
              • Location: Cumming, GA
              Re:Pastrami Sun, 01/29/12 2:36 PM (permalink)
              I buy my Pastrami at Restaurant Depot. I know there is one in Norcross and one downtown Atlanta. You might check out the Farmers Market by the Airport. There used to be a wholesaler there. I buy the house brand top round for our New Yorker sandwiches. So far no compliants.
               
              #7
                ces1948

                • Total Posts: 1499
                • Joined: 8/6/2003
                • Location: Port St Lucie, Fl
                Re:Pastrami Sun, 01/29/12 4:16 PM (permalink)
                Just speaking as a consumer I was pretty disappointed in Boars Head (I believe top round)Pastrami that I purchased from the Publix Deli. Not cheap either.
                <message edited by ces1948 on Sun, 01/29/12 4:17 PM>
                 
                #8
                  chefbuba

                  • Total Posts: 1952
                  • Joined: 6/22/2009
                  • Location: Near You, WA
                  Re:Pastrami Sun, 01/29/12 9:02 PM (permalink)
                  Billy...is that from FSA's guide?
                   
                  #9
                    chefbuba

                    • Total Posts: 1952
                    • Joined: 6/22/2009
                    • Location: Near You, WA
                    Re:Pastrami Mon, 01/30/12 12:29 AM (permalink)
                    You guys that are serving or are wanting to serve pastrami, do your self and your customers a favor, find the navel or brisket.
                    Pastrami made from round is nothing more than peppered lunch meat.
                    Do a taste comparrison.
                     
                    #10
                      pnwchef

                      • Total Posts: 2236
                      • Joined: 3/16/2011
                      • Location: Kennewick, WA
                      Re:Pastrami Mon, 01/30/12 8:41 AM (permalink)
                      I agree with Chefbuba, The flat or navel have a good pastrami taste. I used to get one from Costco, it was a top round, tender, but no taste. Like Chefbuba said, it's more like a roast beef. I like a heavy peppered brisket or navel heated on the flat grill to get the juices/fats cooking. This is the presliced pastrami at Costco.

                       
                       Chef, The list is on the Carnegie web site under wholesale. Tit hey have a big wholesale list, what I posted is a small sample. I would be interested what the cost is, the OP may be close enough to have it ship.
                       
                      Chef, Kenny & Zuke's in Portland will be selling their Pastrami wholesale. It's the closest we will ever get to a true Deli Pastrami in the Pacific Northwest............
                       
                      #11
                        CCinNJ

                        • Total Posts: 7748
                        • Joined: 7/24/2008
                        • Location: Bayonne, NJ
                        Re:Pastrami Mon, 01/30/12 1:40 PM (permalink)
                        There is a variation to the Reuben which some call a "Georgia Reuben" made with turkey. It may end up more popular than a traditional Reuben in Georgia. Easier and much cheaper to produce or source quality turkey vs. eh pastrami.
                         
                        #12
                          chefbuba

                          • Total Posts: 1952
                          • Joined: 6/22/2009
                          • Location: Near You, WA
                          Re:Pastrami Mon, 01/30/12 4:04 PM (permalink)
                          Billy.........check Columbia empire meats in Portland. They carry navel from RC provisions out of LA.......call RC to see who their distributed is for you.......I have a case coming on Thursday.
                           
                          #13
                            chewingthefat

                            • Total Posts: 6097
                            • Joined: 11/22/2007
                            • Location: Emmitsburg, Md.
                            Re:Pastrami Mon, 01/30/12 5:12 PM (permalink)
                            You can buy a pre brined full cut brisket from most restaurant wholesalers, take off the first cut make it Pastrami, make the 2nd cut Corned Beef!It's easy!
                             
                            #14
                              reese77

                              • Total Posts: 508
                              • Joined: 1/7/2011
                              • Location: Stockbridge, GA
                              Re:Pastrami Mon, 01/30/12 5:36 PM (permalink)
                              Thanks for all the input, based on the prices/quotes that I've received. I will just buy brisket and brine and smoke myself. I will start a test brine this week.
                               
                              #15
                                CCinNJ

                                • Total Posts: 7748
                                • Joined: 7/24/2008
                                • Location: Bayonne, NJ
                                Re:Pastrami Mon, 01/30/12 6:08 PM (permalink)
                                Michael Ruhlman has a good step-by step tutorial. If you lived here...all you would have to do is swing by Harold's and order a sandwich. They weigh about 50 lbs. each. Some people love corned beef...but no so much pastrami. That way you actually have a Reuben. Good luck!!
                                 
                                #16
                                  chewingthefat

                                  • Total Posts: 6097
                                  • Joined: 11/22/2007
                                  • Location: Emmitsburg, Md.
                                  Re:Pastrami Tue, 01/31/12 5:27 PM (permalink)
                                  reese77


                                  Thanks for all the input, based on the prices/quotes that I've received. I will just buy brisket and brine and smoke myself. I will start a test brine this week.

                                  You can save time and money getting it pre brined, $3.50 a lb here, once you factor all the ingredients that go into a properly brined brisket, your way better off, IMHO!

                                   
                                  #17
                                    reese77

                                    • Total Posts: 508
                                    • Joined: 1/7/2011
                                    • Location: Stockbridge, GA
                                    Re:Pastrami Tue, 01/31/12 5:29 PM (permalink)
                                    chewingthefat


                                    reese77


                                    Thanks for all the input, based on the prices/quotes that I've received. I will just buy brisket and brine and smoke myself. I will start a test brine this week.

                                    You can save time and money getting it pre brined, $3.50 a lb here, once you factor all the ingredients that go into a properly brined brisket, your way better off, IMHO!

                                    Where can I purchase for 3.50lb? There was no link.
                                     
                                    #18
                                      BackAlleyBurger

                                      • Total Posts: 1077
                                      • Joined: 1/30/2011
                                      • Location: FAYETTEVILLE, NC
                                      Re:Pastrami Thu, 02/2/12 8:54 PM (permalink)
                                      yea no doubt!
                                       
                                      #19
                                        chefbuba

                                        • Total Posts: 1952
                                        • Joined: 6/22/2009
                                        • Location: Near You, WA
                                        Re:Pastrami Thu, 02/2/12 9:14 PM (permalink)
                                        This is a sand wich with the pastrami I got from RC Provisions,  Good stuff.

                                         
                                        #20
                                          CCinNJ

                                          • Total Posts: 7748
                                          • Joined: 7/24/2008
                                          • Location: Bayonne, NJ
                                          Re:Pastrami Thu, 02/2/12 9:14 PM (permalink)
                                          I would like to solve the puzzle and guess Premium cuts from Costco.

                                          If correct I will take the dalmation umbrella stand for $200.
                                           
                                          #21
                                            chefbuba

                                            • Total Posts: 1952
                                            • Joined: 6/22/2009
                                            • Location: Near You, WA
                                            Re:Pastrami Thu, 02/2/12 9:27 PM (permalink)
                                            What the hell are you talking about???
                                             
                                            #22
                                              CCinNJ

                                              • Total Posts: 7748
                                              • Joined: 7/24/2008
                                              • Location: Bayonne, NJ
                                              Re:Pastrami Thu, 02/2/12 9:33 PM (permalink)
                                              The $3.50/lb. pre-brined.
                                               
                                              #23
                                                chicagostyledog

                                                • Total Posts: 3218
                                                • Joined: 9/10/2003
                                                • Location: Hot Dog University Chicago, IL
                                                Re:Pastrami Thu, 02/2/12 11:21 PM (permalink)
                                                The Vienna Beef New York Pastrami navels are available at the Atlanta Restaurant Depot. Johnnie's Pastrami in Culver City, CA serves a pastrami dip with this product. Shave it, steam it, dip it, and serve it. http://www.youtube.com/watch?v=4M5x8lUkWNg
                                                 
                                                #24
                                                  chefbuba

                                                  • Total Posts: 1952
                                                  • Joined: 6/22/2009
                                                  • Location: Near You, WA
                                                  Re:Pastrami Mon, 02/6/12 9:13 PM (permalink)



                                                   
                                                  #25
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