Katz’s Delicatessen, a cornerstone of New York City’s Lower East Side since 1888, remains one of the city’s most enduring culinary icons. Immortalized in pop culture—most famously for the memorable scene in When Harry Met Sally—the deli draws crowds for its towering pastrami sandwiches and classic Jewish-style fare. But what truly sets Katz’s apart is its staggering scale: the establishment processes an astonishing 70,000 pounds of meat each week, serving up to 4,000 customers on its busiest days.
This massive throughput is the result of meticulous preparation, time-honored techniques, and an efficient counter-service system that has evolved little over decades. A recent behind-the-scenes look, featured in a Business Insider video from late 2025, reveals the intense rhythm of a typical lunch rush and the labor-intensive process that keeps the deli running.
The Art of Pastrami: A Month-Long Journey
At the heart of Katz’s menu is its pastrami, widely regarded as the gold standard in New York deli culture. Unlike mass-produced versions that rely on shortcuts, Katz’s adheres to traditional methods that demand patience. The process begins with the beef navel—a fattier, more flavorful cut from the plate (or belly) of the brisket, chosen for its marbling and tenderness.
The meat is first submerged in a proprietary brine for up to four weeks, allowing salt, spices, and pink curing salt to penetrate deeply. This slow curing not only preserves the beef but infuses it with flavor and maintains its signature rosy hue. Once brined, the navels are coated in a robust spice rub, heavy on black pepper, coriander, garlic, and other aromatics, forming the dark, peppery crust known as the “bark.”
Next comes smoking, a step that imparts the distinctive smoky depth. Katz’s uses a custom blend of woods for several days of low-temperature smoking, rendering fats and tenderizing the meat further. Finally, the pastrami is boiled for hours to shed excess salt and achieve melt-in-the-mouth texture, then held in steamers behind the counter until sliced to order.
This nearly month-long cycle ensures unparalleled juiciness and flavor, with each sandwich featuring around 12 ounces (or more) of hand-carved meat. While older estimates pegged weekly pastrami usage at 15,000 to 40,000 pounds, recent reports suggest volumes have surged, contributing significantly to the deli’s overall 70,000-pound weekly total across pastrami, corned beef, salami, and other items.
The Chaos of Service: Efficiency in Action
Step inside Katz’s, and you’re handed a ticket upon entry—a system designed to track orders in the frenetic environment. Customers line up at the long counters, where skilled carvers work nonstop, slicing meat with precision and piling it high on rye bread slathered with mustard.
During peak hours, the deli hums with organized chaos: cutters shout orders, servers assemble plates, and cashiers tally tickets at the exit (lose yours, and legend has it you’ll pay a hefty fine). On busy days, thousands stream through, fueled by tourists, locals, and celebrities alike. The operation supports not just in-house dining but nationwide shipping from a dedicated facility, amplifying meat volumes beyond on-site consumption.
Owner Jake Dell, a fifth-generation steward who took over operations years ago, emphasizes tradition while adapting to modern demands. The deli’s resilience—surviving pandemics, economic shifts, and urban changes—stems from this blend of old-world craftsmanship and high-volume efficiency.
A New York Institution Endures
In an era when many classic delis have faded, Katz’s thrives as a rite of passage for visitors and a beloved staple for New Yorkers. A single pastrami sandwich may cost nearly $30, but devotees argue it’s worth every bite for the hand-sliced perfection. With 70,000 pounds of meat moving through its doors weekly, Katz’s proves that some traditions not only survive but dominate, one towering sandwich at a time.
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