US USDA Prime Beef Brisket Half Cut | Pastrami Plate | Hot Pot Fatty Beef & American Smoked Recommendation

Rich beef flavour

The beef plate itself has a stronger meat flavour, making it particularly suitable for customers who prefer prominent beef taste and do not just pursue a tender texture. Whether thin-sliced for hot pot or smoked for a long time, it can showcase a unique beef aroma.

Rich fat layers

The Plate cut usually has a more distinct fat distribution. During cooking, the beef fat gradually melts, enhancing the aroma and juiciness, making it particularly suitable for hot pot and slow-cooked dishes.

Flexible Half Cut portioning

The half-cut specification allows for easy handling according to actual needs. It can be sliced into thin sheets for hot pot, or kept as thicker pieces for smoking or slow braising. Suitable for home and catering use.

Thin-sliced for hot pot

The beef plate itself is relatively rich in fat. After appropriately trimming the thicker fascia, slicing against the grain into thin sheets, it can be used as fatty beef for hot pot.

When the beef is placed in boiling broth, the fat melts upon heating, releasing a rich beef fat aroma. Thin slicing also helps improve the bite of the longer muscle fibres.

Particularly suitable for Cantonese hot pot, spicy hot pot, satay hot pot and sukiyaki.

American-style Smoked Pastrami

The Pastrami Plate is also one of the traditional raw meat cuts commonly used for American-style Pastrami.

After proper salting and curing, and wrapping with black pepper, coriander seeds and spices, through smoking and slow cooking, it can be made into Pastrami with rich spice flavour, smoky aroma and a meaty texture.

Once sliced thin, it can be used as Pastrami Sandwich, Rye Bread Sandwich or American-style cooked beef platter.

Beef that is completely soft is harder to slice thinly. It is recommended to keep it in a semi-frozen state where the centre is still slightly firm, and use appropriate slicing equipment to cut it, making it easier to produce uniform thin slices.

The Plate cut may retain more prominent sinew and fat layers. If used for hot pot, you can trim away excessively thick or tough parts as needed, to improve the texture of the thin slices.

Slicing perpendicular to the muscle fibres can shorten the meat fibres, improving the eating experience for tougher cuts. For hot pot, you can slice to approximately 1–2mm thickness according to personal preference.

Place the thin beef slices into boiling broth, and enjoy once cooked through. Avoid prolonged overcooking, as this can cause meat fibres to contract and the texture to become tough.

Based on the actual thickness of the meat piece, appropriately trim away excessive surface fat and sinew, retaining enough fat to enhance the aroma and juiciness after smoking.

Traditional Pastrami is generally first cured with salt, then seasoned with spices such as black pepper, coriander seeds, and garlic powder, forming a classic spice crust. Curing must use verified recipes and food safety methods.

Use a Smoker to cook at a lower temperature slowly, allowing the smoky aroma to gradually infuse into the beef. Then, following the Pastrami recipe adopted, complete the required heating or steaming process, until the meat reaches the desired tenderness and is safely cooked through.

After cooking, let it rest briefly, then slice thinly against the grain. Served with rye bread, mustard sauce, or pickles, it is the classic American-style Pastrami Sandwich style.

After appropriate sinew trimming, slice thinly against the grain, suitable for clear broth, mala hot pot, satay hot pot, and sukiyaki. The melted fat brings out rich beef aroma.

Use a simple Dry Rub seasoning, then smoke at low temperature and cook over slow heat, allowing the fat and connective tissue to gradually soften, suitable for customers who enjoy American-style BBQ.

Cut into chunks suitable for braising, simmer slowly with Chu Hou sauce, radish, ginger, spring onions and spices. Beef plate has a richer fat flavour, which makes the sauce more aromatic and rich.

Slow braise with stock, onions, carrots and herbs, allowing the meat to soften gradually. Serves well with mashed potatoes, pasta or white rice.