Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
 Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.
 The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.
 Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.
 "Zow shungo" is a rice dish mixed with leftover vegetables. "
Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
 Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.
 Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.
 "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.
 Zoedoe is normally greenish in color and has a strong smell.
 Other types of cheese include Western types like Cheddar and Gouda.
 Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
A jerky gun is a small hand held kitchen appliance that is used to form raw ground meat into thin strips or round sticks.
 These thin raw meat strips and sticks are then typically dehydrated into jerky via a food dehydrator or home oven.
 The size of the raw meat strips discharged from a jerky gun are typically 1/8 to 1/4 inch thick by up to 1 inch wide while the raw meat sticks are usually 1/2 inch in diameter.
Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces .
 Some makers smoke the dried beef for more flavor.
 The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets.
 The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty."
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.
 They are a cooked sausage that are scalded (parboiled), as opposed to being raw.
 They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot.
Pastrami (Turkish: "pastırma" , Romanian: "pastramă", Bulgarian: "пастърма") is a meat product usually made from beef, and sometimes from pork, mutton or turkey.
 The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.
 Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey.
 Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.
Jerry's Famous Deli is a chain of delicatessens known for its large menu, which has offered as many as 700 items.
 The original deli was founded in Studio City, California, in 1978 by Isaac Starkman and Jerry Seidman.
 The business now comprises three restaurants in Southern California and closed the one in Miami Beach on July 10, 2014 after almost a 12-year run.
 The company has recently invested heavily in their Epicure Market brand by converting Wolfie Cohen's Rascal House into a new upscale Epicure Market and opened a third location in Coral Gables, Florida in 2013.
 Rumor has it they are expanding the Epicure Market brand to Southern California where they recently closed four Jerry's Famous Deli restaurants.
Dunn's Famous Deli and Steakhouse is a Montreal-style smoked meat, Pastrami and Cheesecake restaurant chain founded in Montreal, Quebec, Canada by Myer Dunn.
The Main Deli Steak House, also known simply as Main Deli is a delicatessen and steakhouse located in Montreal, Quebec.
 The restaurant was established in 1974 by Peter Varvaro and presently located on Saint-Laurent Boulevard right across the street from their main business rival, the famed Schwartz's Montreal Hebrew Delicatessen.
 The two restaurants are often compared against each other in their patronage and the flavours of their Montreal-style smoked meat.
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: "smoked meat"; sometimes "viande fumée"), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices.
 The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.
Qarta is a Kazakh and Kyrgyz cuisine dish of boiled and pan-fried horse rectum, taken from the final few inches of digestive tract before the muscular part of the anus.
 It is served without sauce or spices.
 The section includes "strong tissue on the outside" and "gradations of tender mucous membrane tissue and fatty mass on the inside" and includes a layering of soft and hard tissues that dense and varied with fat, according to a reviewer from Vice.com.
 It is prepared in various ways to clean it thoroughly and remove any unpleasant taste due to the provenance of the tissue.
 One method is to turn it inside out and wash it thoroughly.
 It can also be smoked for 24 hours and then (sometimes) dried for an additional 48 hours.
 Or it can be boiled for a couple of hours.
 It is then sliced into rounds, simmered in a "meat bullion" and seasoned with salt, green pepper, and dill.
 It is often served with qazy.

Question: What does Dunn's Famous Deli and Steakhouse serve is a raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed?
Answer: Pastrami