"Into the Fire" on FoodTV the other night did a piece on the Carnegie Deli.
They showed the plant where Carnegie processes raw beef into their corned
beef and pastrami. When a shipment came in, the guy from Carnegie asked
whether the shipment was corned beef or navels.

I assume that when he said corned beef, he meant brisket. But what's beef
navel? That is, where's Bossie's pupick?
A brief web search suggests that navel is the traditional cut for pastrami,
and that navel is sometimes called plate, which I have heard of but I don't
know what part of the cow it comes from.

I'm not certain of all the details, but it looks as if Carnegie injects all
the beef to be cured with a brine, and lets it cure 3-7 days. Then they
apply their rub to the pastrami and smoke it for just 3 hours.

When the meat gets to the restaurant, the corned beef is boiled and the
pastrami is steamed (very important that the pastrami never touch {liquid}
water, he said).

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"