Weekend Favorite
Picanha Pastrami (Brined & Smoked)
Top sirloin cap, brined and smoked into a 2.5 lb Texas-style pastrami. Slice it thin, stack it warm — the deli classic, done the ranch way.
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
This is what happens when a Texas ranch takes on a deli classic. We start with picanha — the prized top sirloin cap, known for its rich flavor and signature fat cap — then brine it, season it, and smoke it low and slow until it's tender all the way through. The result is a 2.5-pound pastrami with the depth of real smoke and the buttery richness only picanha delivers. Slice it thin and pile it warm on rye with mustard, layer it into a breakfast hash, or serve it on a board where it will quietly disappear first. Because the brining and smoking are already done, all that's left is gentle reheating and slicing. It's a conversation piece that also happens to be a workhorse — sandwiches, brunches, and late-night raids on the refrigerator are all fair game.
Features & Benefits
Why You’ll Love It.
- Picanha base — The richly flavored sirloin cap brings more depth than typical pastrami cuts.
- Brined and smoked in-house style — The hard work is done — gently reheat, slice, and serve.
- 2.5 lb format — Enough for a week of sandwiches or one very good gathering.
- Real smoke flavor — Slow smoking builds genuine depth, not liquid shortcuts.
- Versatile beyond the sandwich — Hash, boards, eggs, and snacking straight from the cutting board.
- Halal beef program — Made with beef raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
Gentle whole-piece reheating that protects moisture.
- Thaw in the refrigerator and heat the oven to 325°F.
- Place the pastrami in a small roasting pan with a splash of water or beef stock.
- Cover tightly with foil to trap steam.
- Warm until hot in the center, checking with a thermometer rather than relying only on time.
- Rest 5 minutes, then slice very thin across the grain.
Chef’s tipSlice only what you plan to serve. A whole warmed piece stays juicier than pre-sliced pastrami.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Reheat to 165°F in the center when treating as a cooked leftover.
Deli-style moist heat for especially tender slices.
- Bring 1–2 inches of water to a steady simmer below a steamer basket or rack.
- Wrap the pastrami loosely in foil or parchment and set it above the water.
- Cover and steam gently until the center is hot.
- Remove and rest 3–5 minutes.
- Slice thinly and serve immediately.
Chef’s tipKeep the pastrami above the water. You want steam, not boiling or soaking.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Reheat to 165°F in the center when treating as a cooked leftover.
Crisp-edged pastrami for hashes, eggs, and sandwiches.
- Slice chilled pastrami thinly across the grain.
- Heat a skillet over medium heat with a teaspoon of tallow or butter.
- Add slices in a single layer.
- Warm 1–2 minutes per side until the edges brown and the center is steaming hot.
- Serve immediately so the slices stay juicy.
Chef’s tipUse medium heat. High heat can toughen thin slices before the fat has time to soften.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Heat slices until steaming hot; for leftover-style reheating, 165°F is the USDA target.
Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
3
4
5
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12
OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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