Australian Wagyu Brisket Pastrami
You pay the product cost plus cold-chain logistics and card fees. No retail markup.
Description
Pastrami is a cured meat tradition built around brisket — a tough, collagen-dense cut that needs time and the right process to shine. Most pastrami uses commodity beef. Ours starts with Australian Wagyu brisket, a cut that already carries significantly higher intramuscular fat than standard brisket, which means the curing and smoking process has more to work with. The result is pastrami that's genuinely richer, more tender, and more deeply flavored than what you'll find at most delis.
Each 16oz package is ready to slice and serve — whether you're building a serious Reuben, anchoring a charcuterie spread, or just eating it straight off the board. This is pastrami that earns its price point.
Why this cut
Australian Wagyu Brisket Pastrami is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
Australia.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.