Common Deli Terms

Corned Beef Terms

120 Trim: This brisket arrives from the packer with its flavor-enhancing cover and pocket fat left in place. 

Deli Trim: The natural fat pocket is removed and the top of the brisket is trimmed, leaving a thin layer of surface fat for moisture and flavor retention. 

1st Cut Brisket: This is an extremely lean product. Only the bottom front single muscle portion of the brisket is used. This is an excellent item for catering as it will be tender and flavorful when served cold. 

Round/Flat: The "Round" is an ideal product for a sandwich shop as it's an easy product to slice and offers the operator high yield. It is not as traditional cut as a navel or first cut brisket. A "Round" is also known as a "Flat". It can be served warm or cold.

Pastrami Terms

Navel: This cut of meat is from the short plate part of the steer around the belly area. This is traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot. 

1st Cut Brisket: This is an extremely lean product. This is an excellent item for catering as it will be tender and flavorful when served cold. 

Round/Flat: The "Round" is an ideal product for a sandwich shop as it's an easy product to slice and offers the operator high yield. It is not as traditional a cut as the navel or first cut brisket. It can be served warm or cold.

Roast Beef Terms

Cap On: A layer of meat/seam known as a "cap" is left on top of the Top Round. 

Cap Off: This layer is removed from the top of the Top Round. 

Wet Pack: Natural Juices remaining from the cooking processed are left in the bag. 

Dry Pack: Juices remaining from the cooking processes are removed. 

ISP: Isolated Soy Protein 

Deli-Faced: Whole muscle Top Round is cut in half after cooking.