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How to Slice Pastrami Thin, Deli Style
How do you slice pastrami? Find the grain, then slice across it as thin as you can with a long, sharp slicing knife, using full, smooth strokes. Slice it hot after steaming for tender, juicy deli-style slices, or cold from the fridge for the thinnest, neatest cuts. Our pick is the Slicing & Carving Knife 12", Shogun Series, ELITE ($199), a 12" slicer in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. The long, thin blade crosses a whole pastrami in one stroke.
Pastrami is made from brisket or navel, cuts with long, coarse muscle fibers. Slicing across the grain is what turns them into tender bites; slicing with the grain gives you chewy strips.
Hot vs cold slicing
| Hot (after steaming) | Cold (from the fridge) | |
|---|---|---|
| Texture | Tender, juicy | Firmer |
| Thinnest possible slice | Harder; falls apart | Easier |
| Best for | Sandwiches served now | Meal prep, reheating later |
| Thickness | About 1/8" | As thin as you can |
Step by step
1. Find the grain
Look at the surface of the meat for the long lines of muscle fiber. If it's coated in a thick pepper crust, cut a small piece off one corner to see the direction inside. Brisket-based pastrami can have fibers that change direction between the flat and the point, so check as you go.
2. Steam or chill
For hot slicing, steam the whole piece until it's heated through and tender. For cold slicing, chill it fully. Room-temperature pastrami is the hardest to slice neatly.
3. Slice across the grain
Turn the meat so the blade crosses the fibers at a right angle. Start at the heel of the knife and draw it toward you in one long stroke. Let the blade do the work instead of pressing down, which squashes the meat.
4. Keep the crust on
The peppery bark is the best part. Long, light strokes keep it attached to each slice.
5. Pile, don't stack
For a deli sandwich, loosely fold and pile slices rather than laying them flat; it gives a tender bite.
Common mistakes
- Slicing with the grain, which gives stringy, chewy slices.
- Using a serrated bread knife, which tears the meat and the crust.
- Slicing at room temperature, which makes slices ragged.
- Pressing down hard with a short knife instead of using a long stroke.
Related guides: how to slice salami and how to slice summer sausage.
Storing sliced pastrami
Sliced pastrami dries out faster than a whole piece. If you won't eat it all at once, keep the rest unsliced, wrapped tightly in the fridge, and slice only what you need. To reheat slices, steam them briefly over simmering water rather than microwaving, which toughens the edges. A small splash of water in a covered pan works too. Cold pastrami is also excellent straight from the fridge in a sandwich with mustard and rye.
Our picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Thin enough for deli slices.
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A tough German-steel slicer at a lower price.
FAQ
What knife is best for slicing pastrami?
A long, thin slicing knife. The Dalstrong Shogun Series 12" Slicing & Carving Knife ($199) has a hard AUS-10V edge sharpened to 8–12° that slices pastrami thin without tearing the crust.
Do you slice pastrami hot or cold?
Hot after steaming for tender sandwiches, cold for the thinnest neat slices.
Which way do you cut pastrami?
Across the grain, at a right angle to the muscle fibers.
How thin should pastrami be sliced?
About 1/8" for hot sandwiches, thinner if slicing cold.
Why is my pastrami tough?
It may be sliced with the grain or undercooked. Slice across the grain and steam until tender.
