New York City icon Katz's Deli serves as many as 4,000 guests every day, slicing up as much as 15,000 pounds of pastrami each week. WNYC talks with fifth-generation owner Jake Dell about Katz's house cure and smoke for its iconic dish, which is boiled and steamed to "loosen up the meat." Dell also talks about the "delicate" process of pastrami carving, which the restaurant has "perfected over the last 126 years." Basically, pastrami cutters must work their way up from busboy to the position: "We don't just hire any schmuck off the street to be a cutter." Go, watch the video above.
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Watch How Seriously NYC's Iconic Katz's Deli Approaches Its Pastrami
According to owner Jake Dell, "We don't just hire any schmuck off the street to be a cutter."
