{"id":12759,"date":"2014-11-12T08:38:56","date_gmt":"2014-11-12T16:38:56","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=12759"},"modified":"2014-11-12T08:38:56","modified_gmt":"2014-11-12T16:38:56","slug":"vienna-beef-corned-beef-and-pastrami","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=12759","title":{"rendered":"Vienna Beef Corned Beef and Pastrami"},"content":{"rendered":"

\"Vienna<\/a>If you’re even an occasional reader of this site, you know two things for sure – \u00a0I have a diminishing interest in purchasing most ‘deli meats’ because of real or perceived notion they aren’t ‘real.’ \u00a0By that I am generally referring to two things – \u00a0‘roasts’ that are formed from meat and other ingredients into a shape that is easy for uniform slicing and appearance, and also the growing trend to enhance weight and flavor with injections of brine solutions, which I personally feel just ruins the texture of real meat muscle.<\/p>\n

The second thing you would be aware of as a regular visitor here is that I am fond of the products made by Chicago’s premier hot dog manufacturer, Vienna Beef. \u00a0They make \u00a0great hot dogs, sausages, and a compliment of condiments<\/a>. \u00a0So I thought I would try out their deli corned beef and pastrami.<\/p>\n

In the deli counter, the roasts appeared to be whole muscle briskets. \u00a0The price currently exceeds $14 per pound. \u00a0Examining the ingredients, there does not appear to be any fillers or brine, and it looks like \u00a0a whole roast, when sliced, as the slices are not uniform in appearance, as far as both shape and fat content. \u00a0I inquired of Vienna about the composition and ingredients of these two deli products, but they did not reply.<\/p>\n

I’m gonna guess, and hope, that they are whole muscle cuts. \u00a0My only reservation is the price, but all meats are stupid priced these days. \u00a0If you’re making an overstuffed sandwich, with 8 ounces of meat, it breaks down like this: \u00a0a pound each of pastrami and corned beef, roughly $31. \u00a0One half pound of cheese, $6.00. \u00a0Rye bread. \u00a0$3. \u00a0Sauerkraut $0.00, as I make it myself. \u00a0 So $40 \/ \u00a04 sandwiches? \u00a0$10 a pop. \u00a0Wow.<\/p>\n

Course go to any large city deli, and the same serving will cost between $17 – $27. \u00a0Wow even more. \u00a0BTW? \u00a0You see the ‘iridescent’ quality in the top slice of meat below? \u00a0Over the past 20 years, I must have asked dozens of people what causes that, and never received a satisfactory answer. \u00a0Do you know?<\/p>\n

Look for Vienna Beef products in your favorite grocery deli counter; \u00a0we have some great corned beef \u00a0whole brisket or slices<\/a> from Omaha, and pastrami from the Bay Area’<\/a>s favorite meat company, Saag, in our little store; for something a little different, try Montreal Smoked Meat<\/a>. \u00a0 Appreciate your reading and business.<\/p>\n

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\"Vienna<\/a>
Pastrami (top) and Corned Beef Slices<\/strong><\/figcaption><\/figure>\n

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\"Vienna<\/a>
Corned Beef & Pastrami Combo Reuben<\/strong><\/figcaption><\/figure>\n

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Vienna Beef Corned Beef and Pastrami<\/p>\n","protected":false},"excerpt":{"rendered":"

If you’re even an occasional reader of this site, you know two things for sure – \u00a0I have a diminishing interest in purchasing most ‘deli meats’ because of real or perceived notion they aren’t ‘real.’ \u00a0By that I am generally referring to two things – \u00a0‘roasts’ that are formed from meat and other ingredients into… Continue reading Vienna Beef Corned Beef and Pastrami<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,8,16,25],"tags":[305,1073,1151,2595,3108],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12759"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12759"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12759\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12759"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}