Salt Shed salt beef by the Kg. 
Salt beef is cured in house using traditional methods.
Steamed for 12 hours.
2 week shelf life. 
 
Ready in 35 mins
  
Leave salt beef in its packaging, place the joint into a large pot and fully submerge the meat in cool water.
  
Heat the water until it is begins to simmer. Regulate the heat so the water is very slightly simmering and leave joint to cook like this for 30 minutes (1-1.5kg joint)
  
Simmer for an extra 10-15 minutes if the joint is 1.5 - 2kg. 
 
Cut & Serve
  
Cut the meat against the grain to ensure each slice is extra tender.
  
Served best with pickles, mustard, sauerkraut, bagels & rye bread.
  
Contract us if you want to create our signature pastrami steaks.