New York City's most iconic deli
Each week thousands of visitors from around the world flock to Katz's to dine in this legendary deli, and to feast on the most delectable sandwiches, platters and meats. But it's really New Yorkers have made Katz's Delicatessen what it is, making Katz's an inherent part of the city's culture and history. They enthusiastically spread the word, brought their friends in, wrote books, shot films, and kept coming back for a pastrami on rye.
Building a reputation on longevity alone is nothin' to brag about, which is why they have built theirs on quality. Now that's somethin' special. They only select the best cuts of beef for their corned beef, pastrami, brisket, and other fine foods. Their corned beef and pastrami is cured using a slower method, which best flavors the meat, without injecting chemicals, water, or other additives to speed the process.
Their finished product can take up to a full 30 days to cure, while commercially prepared corned beef is often pressure-injected (or "pumped") to cure in 36 hours. Yep, you read that right. 30 days vs. 36 hours. Now, which sounds like the better meat to you?
