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Navel Plate The navel plate is a spectacular - if (outside old-time deli circles) obscure - piece of beef. This cut is found just anterior to the brisket and is the absolute gold-standard cut for pastrami. Purists might even tell you that if it's not plate, it's not pastrami.

But nowadays a true plate pastrami is a rarity. And a USDA Choice graded plate pastrami is even rarer. Because More Flavor Per Pound is the law, we have developed proprietary sources of supply so we can uniquely offer consistently high-quality in our signature Slow-Steamed Pastrami.

First Cut Brisket A very popular cut for many applications. The first cut brisket is a comparatively lean and slicer-friendly cut of beef for corned beef, pastrami, barbeque or braising. A versatile staple for many classic slow-cooked dishes. Meaty, lean - and when it's cooked right (and we do it right) - tender.

Point Cut Brisket Ah - the point. This product is one of the best kept secrets in the meat business. Richly marbled like few other pieces of meat. And when it's all choice and prime the way we buy it, it's just phenomenal stuff. But, sadly, it's just about unheard of at retail. People have been asking for lean and for first cuts for so long, that packers today seldom supply points to retail, or to deli-manufacturers making premium product. Most often it ends up ground into hash, or further processed in some other way long before consumers ever see it. What a shame. It's a culinary offence. And NYDP is out to root out this injustice and give the point cut its rightful place.

To give you some idea what this meat can do, when it's prepared properly, let me tell you a little story. I recently had some friends over for brunch. We served a platter of the best smoked salmon we could find (and it was really exceptional). And along side of that, we put out a platter of our point-cut corned beef sliced extremely thin. I mean you could just about see through it. And of course there were breads and toast points and various fixings. Please believe me when I tell you the corned beef disappeared and we were left with salmon at the end. You could have knocked me over with a feather. This is not your usual corned beef.

If you want rich deli, try our point cut corned beef or pastrami. You'll be amazed at what you've been missing.

Turkey Breast Ours are different from most in the deli. We have a couple of secret techniques that makes them better.

Okay - we'll tell you...

Our roasted turkey breasts are actually turkey breasts. Roasted. One at a time. Doesn't sound so top secret now that it's out in the open. But to see the way other folks make their "turkey breast" products, you'd sure think we'd come up with something revolutionary. They massage tons of meat together until it gets all sticky and gooey. Then they stuff a bunch of the stuff into bags shaped like logs, or maybe like some imaginary turkey. And they cook it all together so it coagulates and turns into a mass of "turkey breast". And they sell it to you.

Our roasted turkey breasts are not pumped full of water. In fact our turkey breast products never retain any extra weight in water, broth, "natural juices" (a euphemism if ever we've heard one) or any other "solutions". Our roasted turkey breast products weigh less than the meat we start with - just like it would if you cooked a fresh bird at home. Most other turkey breast products contain added water that they sell to you at turkey prices. In fact, even the so-called "premium" brands out there routinely add 20% and more in retained water weight to their turkey products. Never from NYDP.

More Flavor Per Pound. It's the law.