Both meats come from the same cut of beef (brisket) and are brined for up to a week, but afterwards corned beef is boiled while pastrami is seasoned with a dry spice mix and smoked
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We do sell much more of our Thousand Island than we do our Russian, with our Thousand Island enjoying much wider distribution, says Tom Murphy, the brand manager for Kens Steak House Dressings, one of only a handful of companies that still produce both varieties