Meat&Poultry - August 2013 - 19

The plant conducts daily audits. “Basically, everything
we produce is audited,” he says.

8,000 lbs. of corned beef in a week. The deli cures its pastrami and corned beef on site.

Katz’s Deli has its own plant in Brooklyn and also con-

“Right in the restaurant, we have a gigantic 20-by-

tracts with other plants to produce its products with its

30 ft. walk-in refrigerator that holds about 40,000 lbs. of

secret recipes. A processor in upstate New York processes

meat in different stages of the curing process on any giv-

Katz’s hot dogs. Dell wouldn’t reveal the deli’s co-packers

en day,” Dell adds.

and didn’t want to reveal much about the deli’s Brooklyn
plant. But maintaining quality is a steadfast goal.

Carnegie also has a steady wholesale business and shops
its products interstate to many businesses and consumers.

“We ask ourselves: ‘Will the quality of meat that we’re

Deli and wholesale orders are consistent, so there’s always

going to serve customers be the exact same quality that

a good idea of how much product to make, Jorgenson says.

they get every time they come into the deli?’ The answer

Data is kept throughout the year to track growth and plan

to that is ‘yes.’”

accordingly for the following year.

Quantity matters

of pastrami and corned beef because people are getting

Corned beef and pastrami are the most popular meats at

ready for the holidays,” Jorgenson says. “After the begin-

Carnegie Deli, and are almost identical in volume, Jorgen-

ning of the new year, people start to look at what they’ve

son says. The Carnegie Deli also has restaurants at the Mi-

been eating for the past three or four months, and pas-

rage Hotel and Casino in Las Vegas and the Sands Casino

trami and corned beef sales drop off.”

“We know in the fall that we will have a higher volume

Resort in Bethlehem, Pa. The plant produces “thousands

Dell keeps track of how much product is needed by

of pounds of meat a year” for the three restaurants alone,

studying “the waves,” he says. December is a busy month

says Jorgenson, who declined to provide exact statistics.

at Katz’s for obvious reasons – the holidays. Things slow

“The restaurant’s business gets a lift here and there,

down a bit after the holidays, but soon pick up again in

but it’s always busy,” Jorgenson says. “There’s always a

the late winter and early spring. Business is usually a little

line out the door.”

slower in the summer because people don’t like to eat as

Katz’s moves as much as 15,000 lbs. of pastrami and

much pastrami and corned beef in the heat and humidity.

Past and present
pastrami proprietors
at Katz’s Deli
include (from left):
Alan Dell, Jacob Dell
and Fred Austin.

www.MeatPoultry.com • August 2013 • Meat&Poultry •

19



http://www.MeatPoultry.com

Meat&Poultry - August 2013

Table of Contents for the Digital Edition of Meat&Poultry - August 2013

Meat&Poultry - August 2013
Table of Contents
Commentary - Beyond foodies
Business Notes - Boyle to step down from AMI leadership
Cobb-Vantress strengthens position in China
Pilgrim’s Pride earnings surge in Q2
Arson suspected in Valley Meat Co. fire
Northern Beef Packers lays off workers
New issues arise around Smithfield/Shuanghui deal
Washington - Horse slaughter storm rages on
Legends of Deli
Deli Report
Gluten-free Growth
Deli packaging dynamics
Competitive edge
Meat Processing Operations & Engineering - Wild about turkey!
Cargill turkey operations gets new president
Tricks of the trade
Sanitation Tips - Equipment selection
Listeria alert
Small Business Matters - On a mission
Show Preview - Packing 'em in
From the Corral - Relieving painful practices
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - August 2013 - Meat&Poultry - August 2013
Meat&Poultry - August 2013 - 2
Meat&Poultry - August 2013 - 3
Meat&Poultry - August 2013 - Table of Contents
Meat&Poultry - August 2013 - 5
Meat&Poultry - August 2013 - 6
Meat&Poultry - August 2013 - 7
Meat&Poultry - August 2013 - Commentary - Beyond foodies
Meat&Poultry - August 2013 - 9
Meat&Poultry - August 2013 - Cobb-Vantress strengthens position in China
Meat&Poultry - August 2013 - Pilgrim’s Pride earnings surge in Q2
Meat&Poultry - August 2013 - Northern Beef Packers lays off workers
Meat&Poultry - August 2013 - New issues arise around Smithfield/Shuanghui deal
Meat&Poultry - August 2013 - Washington - Horse slaughter storm rages on
Meat&Poultry - August 2013 - 15
Meat&Poultry - August 2013 - Legends of Deli
Meat&Poultry - August 2013 - 17
Meat&Poultry - August 2013 - 18
Meat&Poultry - August 2013 - 19
Meat&Poultry - August 2013 - 20
Meat&Poultry - August 2013 - 21
Meat&Poultry - August 2013 - 22
Meat&Poultry - August 2013 - 23
Meat&Poultry - August 2013 - Deli Report
Meat&Poultry - August 2013 - 25
Meat&Poultry - August 2013 - 26
Meat&Poultry - August 2013 - 27
Meat&Poultry - August 2013 - Gluten-free Growth
Meat&Poultry - August 2013 - 29
Meat&Poultry - August 2013 - 30
Meat&Poultry - August 2013 - 31
Meat&Poultry - August 2013 - 32
Meat&Poultry - August 2013 - 33
Meat&Poultry - August 2013 - 34
Meat&Poultry - August 2013 - 35
Meat&Poultry - August 2013 - 36
Meat&Poultry - August 2013 - 37
Meat&Poultry - August 2013 - Deli packaging dynamics
Meat&Poultry - August 2013 - 39
Meat&Poultry - August 2013 - 40
Meat&Poultry - August 2013 - 41
Meat&Poultry - August 2013 - Competitive edge
Meat&Poultry - August 2013 - 43
Meat&Poultry - August 2013 - 44
Meat&Poultry - August 2013 - 45
Meat&Poultry - August 2013 - 46
Meat&Poultry - August 2013 - 47
Meat&Poultry - August 2013 - Meat Processing Operations & Engineering - Wild about turkey!
Meat&Poultry - August 2013 - 49
Meat&Poultry - August 2013 - Cargill turkey operations gets new president
Meat&Poultry - August 2013 - 51
Meat&Poultry - August 2013 - 52
Meat&Poultry - August 2013 - 53
Meat&Poultry - August 2013 - 54
Meat&Poultry - August 2013 - 55
Meat&Poultry - August 2013 - 56
Meat&Poultry - August 2013 - 57
Meat&Poultry - August 2013 - Tricks of the trade
Meat&Poultry - August 2013 - 59
Meat&Poultry - August 2013 - Sanitation Tips - Equipment selection
Meat&Poultry - August 2013 - 61
Meat&Poultry - August 2013 - 62
Meat&Poultry - August 2013 - 63
Meat&Poultry - August 2013 - Listeria alert
Meat&Poultry - August 2013 - 65
Meat&Poultry - August 2013 - 66
Meat&Poultry - August 2013 - 67
Meat&Poultry - August 2013 - 68
Meat&Poultry - August 2013 - 69
Meat&Poultry - August 2013 - 70
Meat&Poultry - August 2013 - 71
Meat&Poultry - August 2013 - Small Business Matters - On a mission
Meat&Poultry - August 2013 - 73
Meat&Poultry - August 2013 - 74
Meat&Poultry - August 2013 - 75
Meat&Poultry - August 2013 - 76
Meat&Poultry - August 2013 - 77
Meat&Poultry - August 2013 - Show Preview - Packing 'em in
Meat&Poultry - August 2013 - 79
Meat&Poultry - August 2013 - From the Corral - Relieving painful practices
Meat&Poultry - August 2013 - 81
Meat&Poultry - August 2013 - Product Showcase
Meat&Poultry - August 2013 - 83
Meat&Poultry - August 2013 - 84
Meat&Poultry - August 2013 - 85
Meat&Poultry - August 2013 - Names in the News
Meat&Poultry - August 2013 - 87
Meat&Poultry - August 2013 - Classified Advertising
Meat&Poultry - August 2013 - 89
Meat&Poultry - August 2013 - 90
Meat&Poultry - August 2013 - 91
Meat&Poultry - August 2013 - 92
Meat&Poultry - August 2013 - Advertisers
Meat&Poultry - August 2013 - The Insider
Meat&Poultry - August 2013 - 95
Meat&Poultry - August 2013 - 96
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