I’m not sure why I never wanted to try this. Must have been the weird-sounding name. Plus the mystery meat factor. With something like chicken, you know what animal you’re dealing with. But a meat called pastrami is not so easily identified. I actually had to Wiki it. Said it was mostly cured beef. But also said that “beef navels” are traditionally used in the U.S. pastrami scene. Yikes. Luckily, the pastrami I picked up was of the non-traditional turkey variety. And it was good. Generally, you can’t go wrong with cured meat. Unless you’re talking navels.