Australian Wagyu Brisket Pastrami

Here's the thing about pastrami: the quality of the cure and smoke can only take you so far if the beef underneath is mediocre. Traditional pastrami relies on brining to tenderize a lean, tough brisket flat. But when you start with Wagyu brisket — beef with elevated marbling baked into its genetics — the curing process isn't compensating for a lack of fat, it's building on top of it. The salt brine penetrates through that intramuscular fat differently, seasoning the meat more evenly, while the spice crust (typically black pepper, coriander, and aromatics) has a fatty, gelatinous surface to cling to during the smoke.

Australian Wagyu specifically comes from cattle raised under strict, grain-finishing programs in a country with some of the tightest livestock biosecurity standards in the world. Australian Wagyu is often graded on the AUS-MEAT marbling scale, and the brisket cuts selected for pastrami production carry enough fat to stay moist through the long, moist-heat finishing step that makes pastrami sliceable and tender — not dry and chewy like lesser versions.

We love this product because it answers a question serious sandwich lovers don't always think to ask: what if pastrami was made with beef that didn't need the cure to rescue it? The answer is on your plate.

This Pastrami Is Already Cooked — Here's How to Finish It Right

Australian Wagyu Brisket Pastrami arrives fully cured and smoked. Your job is reheating it properly — because how you warm it up makes a dramatic difference in texture and fat expression.

The Best Method: Steam Finishing

Pastrami was designed to be steamed, not microwaved. Steaming gently reactivates the collagen and fat without drying the meat out.

Set up a steamer basket over simmering water, or use a covered pan with a small amount of water on the bottom.

Place sliced or whole pastrami in the steamer.

Steam for 5–8 minutes for slices, or 15–20 minutes for a larger chunk, until heated through and visibly moist.

Internal temperature target: 160°F (71°C).

Slicing Tips

If the pastrami hasn't been pre-sliced, use a sharp carving knife or deli slicer.

Slice against the grain — this is non-negotiable for brisket. Look at the muscle fiber direction and cut perpendicular to it.

Wagyu brisket pastrami benefits from slightly thicker slices (⅛ to ¼ inch) compared to commodity pastrami because the fat distribution holds together better at that thickness.

For a Reuben or Sandwich

After steaming, pile the pastrami generously — don't be shy. The Wagyu fat content means it's rich, so you don't need to over-stack, but a good Reuben needs at least 4–5 oz of meat.

Use rye bread, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. The slight tang of the kraut cuts the richness of the Wagyu fat perfectly.

Butter the bread and griddle it until golden before assembling.

For a Charcuterie Board

Serve at room temperature — let it sit out for 15–20 minutes before plating.

The fat in Wagyu pastrami blooms at room temp, softening the texture and releasing more aroma.

Pair with whole-grain mustard, cornichons, and aged Swiss or Gruyère.

Avoid the microwave if possible — it heats unevenly and can make the edges rubbery while the center stays cold. If you must, use a damp paper towel cover and 50% power in 30-second intervals.