THE BEST PASTRAMI

To claim the title, “The Best Pastrami”, one must be very careful.

This declaration in and of itself, will surely get people’s blood boiling from coast to coast.  At the REFUGE, we have the luxury of skill and experience at our disposal.  So a claim such as the above does not scare us in the least.

Our formula and methods are heavily researched and tested.  To put up the collateral of your home, and for that matter, life savings, you’d better be sure it was up to scratch.  Our pastrami is more than up to scratch.  It is based in the old traditions laid down by the great delis of New York, yet is taken to other dimensions.

We use the ‘heart of the navel’ cut of beef, which is located just below the brisket (corned beef) in the upper 14% of the beef plate (known as beef bacon to butchers).  Our spice mixture and rubbing techniques make the pastrami explode with flavor.  The care and time taken to tenderize is well beyond that of others.  Our yield is around 50% because we trim off all undesirable fat and sinew, as well as steam the meat for hours upon end to reach the proper tenderness.

[Click here to see how we slice the pastrami]

This process is extremely hands-on, and very difficult to keep consistent.  Much credit must be given to the kitchen team for their focus and passion to put out a product in which they are consistently proud.  The process of brining, spice rubbing, smoking, and steaming can become tedious and tiring.  We are giving the Bay Area something in which they have yet to experience in all of its history.  It didn’t seem right that the gastronomic capital of the world, would have no true pastrami.  We are the first to offer pastrami this way, don’t miss out.

When you taste it, resistance will be futile, you are hooked!

We care about every detail, and it means a lot to us when the REFUGE is chosen to spend a piece
of precious
time.