Corned beef comes from the flat cut of the brisket. It's brined with pickling spices, and then boiled. Pastrami, while also made from brisket, typically uses the point cut, or sometimes the ...

“For one reason or another, that switched and pastrami now sells double the amount of corned beef each week. We sell 20,000-30,000 pounds of pastrami a week.” How to serve them ...