Quick verdict
Pastrami rewards going to the source. Katz's navel-cut shipped by mail is the gold standard, and the price is justified by the experience. For everyday deli sandwich use, Boar's Head First Cut delivers consistent, accessible quality at every deli counter in America. Niman Ranch and Applegate serve the natural and organic segment well, with Applegate as the better everyday value and Niman Ranch as the better flavor pe
Katz's Deli Pastrami - Best Iconic New York Navel-Cut Pastrami by Mail
Katz's Delicatessen on the Lower East Side of Manhattan has been making pastrami the same way since 1888, and their navel-cut pastrami is the benchmark against which all others are judged. The navel cut - the beef equivalent of pork belly, from the lower plate primal - is substantially fattier and more deeply marbled than brisket-based pastrami, producing slices that are genuinely silky with a penetrating spice-smoke character from weeks of brining and careful smoking. Katz's ships their pastrami nationwide in vacuum-sealed packages. Reheat by steaming rather than microwaving for an authentic result.
Check price on Amazon →Great pastrami starts with the right cut and curing tradition. Whether you want Katz's Deli by mail or a clean-label natural option, these five picks cover the full pastrami spectrum.
Pastrami is one of the most technique-driven deli meats in American food culture – the combination of long wet brine, spice rub, cold smoke, and final steam creates a flavor and texture experience that bears little resemblance to generic packaged deli meat. The cut of beef, the brining formula, and the smoking process all contribute to the final product. These five options represent the best pastrami available in 2026 across a range of price points and formats.
Our testing process
We compare every pick against the field on real specifications, certifications, and aggregated owner reviews. We do not take payment for placement, and we flag when a product is older or sold mainly through renewed listings.
Quick comparison
| Pick | Best for | Score | |
|---|---|---|---|
| Katz's Deli Pastrami - Best Iconic New York Navel-Cut Pastrami by Mail | Check price | ||
| Boar's Head First Cut Pastrami - Best Deli Counter Pastrami for Sandwiches | Check price | ||
| Niman Ranch Uncured Pastrami - Best Natural Pastrami Without Nitrates | Check price | ||
| Carnegie Deli Style Pastrami - Best for Thick-Cut Traditional NY Style | Check price | ||
| Applegate Naturals Black Forest Pastrami - Best Organic Pastrami for Weeknight S | Check price |
Reviewed in detail
Katz's Deli Pastrami - Best Iconic New York Navel-Cut Pastrami by Mail
Katz's Delicatessen on the Lower East Side of Manhattan has been making pastrami the same way since 1888, and their navel-cut pastrami is the benchmark against which all others are judged. The navel cut - the beef equivalent of pork belly, from the lower plate primal - is substantially fattier and more deeply marbled than brisket-based pastrami, producing slices that are genuinely silky with a penetrating spice-smoke character from weeks of brining and careful smoking. Katz's ships their pastrami nationwide in vacuum-sealed packages. Reheat by steaming rather than microwaving for an authentic result.
Boar's Head First Cut Pastrami - Best Deli Counter Pastrami for Sandwiches
Boar's Head First Cut Pastrami is made from the flat brisket - the "first cut" of the brisket primal - which is leaner than navel but still produces flavorful, well-seasoned pastrami. Available at deli counters in most major grocery chains nationwide, it offers consistent quality and the convenience of being sliced to order at whatever thickness you prefer. For everyday deli sandwiches and reliable performance in a wrap or panini, Boar's Head First Cut is the most accessible high-quality pastrami on the American market.
Niman Ranch Uncured Pastrami - Best Natural Pastrami Without Nitrates
Niman Ranch applies its clean-sourcing principles to pastrami production - humanely raised beef with no added hormones or antibiotics, and a curing process that uses natural celery powder as the nitrate source rather than synthetic sodium nitrite. The result is pastrami with the recognizable spice-and-smoke profile but a slightly cleaner, less aggressively salty character. For households avoiding synthetic preservatives or seeking a more natural deli option, Niman Ranch uncured pastrami delivers genuine quality alongside its clean-label credentials.
Carnegie Deli Style Pastrami - Best for Thick-Cut Traditional NY Style
The Carnegie Deli was one of New York's most celebrated Jewish delicatessens, famous for its towering pastrami sandwiches with 3/4-inch slices piled impractically high on rye. Their mail-order pastrami maintains that thick-cut, rich tradition - the portions are generous, the spice crust is assertive, and the brine penetration is deep. For anyone recreating the authentic thick-cut NYC deli sandwich experience at home, Carnegie Deli style pastrami is the closest approximation available outside of actually being in New York. A single package easily serves a small gathering.
Applegate Naturals Black Forest Pastrami - Best Organic Pastrami for Weeknight S
Applegate Naturals has built a strong following in the natural and organic grocery segment by delivering clean-label deli meats at prices accessible for weekly shopping, not just special occasion purchases. Their Black Forest Pastrami uses organic beef with no synthetic nitrates, antibiotics, or added hormones. The flavor is mild compared to the NYC deli options - less aggressively spiced, lighter smoke - which makes it a good everyday option for kids' lunches, simple sandwiches, or households where bold flavors are not the goal. It is the most budget-conscious organic pastrami option readily available.
How to choose
Navel vs. brisket
Traditional New York pastrami uses the beef navel (plate primal) - an extremely fatty cut that produces silky, rich slices with a luxurious mouthfeel. Most commercial pastrami uses the leaner brisket flat, which is more widely available and less expensive. If intense richness is what you are after, seek out navel-cut specifically. Brisket pastrami is excellent in its own right - just leaner and slightly less complex in fat flavor.
The steam-before-serving rule
Cold pastrami is edible but not remarkable. Hot, steamed pastrami is a transformative experience. Place sliced or whole pastrami in a covered pot over an inch of simmering water for 15 to 20 minutes before serving. The fat re-melts, the texture loosens, and the full spice-smoke profile opens up. No amount of microwaving replicates this.
Spice crust integrity
Good pastrami should have a visible, substantial spice coating of coarsely ground black pepper and coriander - the classic NY rub formula. Light dustings indicate a mass-produced product cutting corners. Thick, adherent spice crust is a reliable quality indicator.
Slicing thickness
For sandwiches, a medium slice (1/8 to 1/4 inch) works well. For the true NYC deli experience, go thick - 1/2 inch or more per slice, piled high. Paper-thin slicing produces a different (and inferior) sandwich experience for this particular meat.
The bottom line
Pastrami rewards going to the source. Katz's navel-cut shipped by mail is the gold standard, and the price is justified by the experience. For everyday deli sandwich use, Boar's Head First Cut delivers consistent, accessible quality at every deli counter in America. Niman Ranch and Applegate serve the natural and organic segment well, with Applegate as the better everyday value and Niman Ranch as the better flavor pe
Common questions
Traditional New York-style pastrami is made from the beef navel - the lower belly of the cow, equivalent to the plate primal. It is an extremely fatty, well-marbled cut that becomes extraordinarily tender and rich after long brining, smoking, and steaming. Some producers use the brisket flat as a more accessible alternative, which is leaner but still produces excellent pastrami.
'Both pastrami and corned beef start with a similar brine cure using salt, sugar, and spices including curing salt. The key difference is what happens next: corned beef is simply boiled or braised after brining; pastrami is additionally coated in a spice rub (typically black pepper, coriander, and garlic), cold-smoked, and then steamed. Pastrami has a deeper, smokier, spicier flavor profile as a result.'
'The New York deli tradition calls for pastrami steamed until hot and very tender, piled high on rye bread with yellow mustard - nothing else. Steaming (15 to 20 minutes in a covered pan over boiling water) is crucial: it rehydrates and re-tenderizes the meat, making the fat silky and the slices almost meltingly soft. Cold pastrami on a sandwich works, but hot steamed pastrami is in a different league.'
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