whats the difference between pastrami, roast beef and corned beef?

Answer 1

Corned beef was meat that was dry cured with 'corns' or grains of salt, hence the name.

For Pastrami the meat was preserved by a combination of salt rub and air drying.

Today, in the USA, the term corned beef is used to describe a piece of beef, often brisket, that has been cured with salt. In contrast with the old method of dry curing with salt, modern methods soak the meat in brine.

Pastrami is prepared in the same way but is smoked after curing.

Corned beef in Britain is a totally different product to corned beef in the US. For the British, corned beef is chopped, pressed beef which is usually sold in characteristic rectangular cans.

Roast beef (also known as a roast) is a cut of beef which is roasted in an oven. Roast beef is often served within sandwiches and sometimes is used to make hash.

Answer 2

Corn Beef Vs Pastrami

Answer 3

Pastrami Vs Corned Beef

Answer 4

Pastrami: A highly seasoned smoked cut of beef, usually taken from the shoulder.

Roast beef (also known as a roast): any cut of beef which is roasted in an oven.

Corned beef: Beef that is first pickled in brine and then cooked by simmering. Usually, cuts of meat are used that feature long muscle grain, such as the brisket.

The name corned beef is due to a coarse salt used in the pickling process. Corn originally meant grain, as in a small particle of something, and referred to the corns of salt.

Answer 5

This is way I teach culinary classes, some of these answers, I just don't know.

Pastrami and corned beef are the same thing. They are taken from the brisket or the short plate on a male cow. The difference between the two are the spices that they receive. You soak each of them in a brine: ( Cold water, salt, TCM, garlc, picking spices )
for 24-36 hours. You do want to inject some brine into the cornned beef.
After that, corned beef is cooked in simmering water until fork tender. Pastrami, after the brine, is covered with cracked coriander & black peppercorn seeds and "cold-smoked" (100deg.) for 2 hours and then "hot-smoked" (185deg.) for 8 hours.
Roast beef is from the "round" of the cow or the "short loin". With that you can just season with your favorite spices and roast until 135-140deg. internial temp.
Hope this helps........

Answer 6

Corned Beef and Pastrami are from corn fed Cows. The brisket is were we get that type of meat. The pastrami is a pepped flavored version of the Corned beef. A Roast comes from a cow that eats a regular diet or corn diet and will come from the rump area of the animal.

Answer 7

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