Pastrami is a preserved meat that is highly seasoned, smoked, and served in delicate slices. It is made from beef brisket that has been cured, coated in spices, cold smoked, and then steamed. The meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. The thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic, and other spices that might be included in a pickling spice mixture. While beef is the common meat source for pastrami, it can also be made from lamb, pork, chicken, or turkey. Generally, chefs use certain cuts, such as the deckle, which is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, which is a juicier and smaller section just below the ribs for pastrami.