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Traditionally, a highly seasoned beef made from a cut of plate, brisket or round. After the fat is trimmed, the meat's surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked. Pastrami can be served hot or cold, usually as a sandwich on rye bread.
It is now common to see pastrami made from beef brisket, beef round and turkey.