Mark Thorson wrote:

> A few years ago, I watched a show on TV in which
> a large manufacturer of pastrami was visited.
> A big part of the segment was the father (old
> Jewish guy) arguing with the son about the
> amount of fat to include in the product.
> The father was making the case that the fat
> is the best part (he called it "deco fat"),
> but the son was making the case that the market
> wanted a lower-fat product.

Yes, Johnnie's serves that fatty-style pastrami. I think I saw one
review of it as "heart attack on a roll."

> I side with the father, that in a first-class
> pastrami product the fat makes a major contribution
> to flavor. But I have to admit that the son
> was correct that for purely business reasons
> trimming more of the fat may increase customer
> demand for the product, hence may be more
> profitable. Alas.

"May" is the operative word here. The possibility exists that they
would get more revenue, but the cost of sales would be higher as they
would be having to toss part of the product. I suppose they would have
to add more salt or other seasonings to get the taste up to snuff or
make it more tender.

Sigh. Lean just doesn't taste the same.

--Lin (now I am craving that "heart attack on a roll")