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Australian Wagyu Pastrami Sliced

Australian Wagyu Pastrami Sliced

Australia

Australian Wagyu pastrami is a small-batch, chef-level deli meat that turns any sandwich into a centerpiece. It starts with Australian Wagyu brisket, chosen for its fine, even marbling that melts during cooking and leaves every slice incredibly tender and succulent. Slow curing builds a deep, beef-forward flavor, while a generous crust of cracked pepper, coriander, and warm aromatics create that signature pastrami bark and smoky edge.

The finished product delivers layers of flavor in each bite: gentle smoke, bold spice, and rich Wagyu juiciness that lingers on the palate. Thin-sliced, it’s ideal for stacking high on rye with mustard, pressing into a decadent Reuben, or plating on a charcuterie board as the star attraction. Whether served hot and steamy or cold straight from the fridge, Australian Wagyu pastrami offers an indulgent, elevated take on a classic deli favorite that feels right at home in everyday meals and on special-occasion spreads.

 

16oz

$30
$30
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Description

Indulge in ultra-luxurious deli-style pastrami made from genuine Australian Wagyu beef, celebrated for its fine marbling and melt-in-your-mouth texture. Each brisket is carefully cured in a seasoned brine, coated in a classic pastrami crust of cracked black pepper and coriander, then slow-smoked until perfectly tender and juicy.

Flavor Profile

  • Smoky
  • Juicy
  • Savory
  • Tender
Details

Australian Wagyu Pastrami Details

  • Breed: Wagyu Cross
  • Weight: 16oz
  • Thickness: Thin slice
  • Tenderness Score: 10/10
  • Cattle Origin: Australia
  • Packaging: vacuum-sealed
Prep Instructions

Comes Ready to eat

Eat cold or warmed

Australian Wagyu Pastrami Recommendations

Seasoning and Herbs
  • Onions
  • Rye Bread

Sauces and Toppings
  • Mustard
  • Mayo

Drink Pairings

Wine: Merlot, Malbec, Pinot Noir, Oaked Chardonnay, Dry Riesling, Champagne

Beer: Brown Ale, Amber Ale, Hefeweizen

Spirits: Sazerac, Negroni, Manhattan, Old Fashioned

Non-Alcoholic: Lemon Sparkling water, cranberry juice, unsweetened tea, ginger beer

Origin Story

Australian Wagyu’s story began in the late 1980s, when visionary Australian breeders first imported Wagyu genetics—from Japan and North America. In 1990, these initial imports were crossbred with established Angus and other quality local breeds, producing F1 and F2 generations that quickly gained acclaim for their impressive marbling and eating quality.​

By the mid-1990s, Australia received shipments of fullblood Wagyu females and bulls directly from Japan, laying the groundwork for the country’s now-renowned fullblood and purebred Wagyu herds. With natural pastures, clean climates, and advanced feeding programs, Australian ranchers refined Wagyu breeding to create a product that balances authentic Japanese marbling with the robust, beef-forward flavors prized by Western palates. Today, Australia is home to the largest Wagyu herd outside Japan, famed worldwide for its consistency, sustainability, and luxurious eating experience—the perfect blend of Japanese heritage and Australian cattle expertise.

Australian Wagyu Pastrami sliced

Australian Wagyu pastrami shines brightest when it’s gently warmed and thinly sliced to showcase its luxurious marbling and smoky crust. The key is to treat it like a finished, premium product: apply just enough heat—steaming, low pan-warming, or a brief covered oven reheat—to soften the intramuscular fat and bring out its aromatic spice without drying or overcooking it. Slicing against the grain into delicate ribbons creates a tender, almost buttery bite and allows the peppered bark and rosy interior to stand out visually on the plate or in a sandwich.

For serving, pair the rich Wagyu depth with bright, acidic counterpoints—sharp mustard, briny pickles, or tangy slaw—to cut through the richness and keep each bite balanced and craveable. Whether it is stacked high on warm rye, folded over a toasted roll, or fanned out on a charcuterie board, thoughtful temperature control, precise slicing, and restrained, high-quality accompaniments let the Australian Wagyu pastrami take center stage in all its smoky, marbled glory.

Frequently Asked Questions

Is the pastrami fully cooked and ready to eat?

Yes, Australian Wagyu pastrami is fully cured, smoked, and cooked; it can be enjoyed cold straight from the package or gently warmed before serving.

What is the best way to reheat Australian Wagyu sliced pastrami?

Warm it gently by steaming or low-heat pan warming just until heated through, which softens the marbling without drying out or overcooking the slices.

How should I serve Australian Wagyu sliced pastrami?

It stands out best stacked high on rye with mustard, layered into a Reuben, or fanned on a charcuterie board with pickles and tangy accompaniments to balance its richness.

How should I store Australian Wagyu sliced pastrami and how long does it last?

Keep it refrigerated in its original packaging or an airtight container; once opened, it is typically best within a few days for peak texture and flavor.