Grain Finished
Steakhouse Quality
Raised by American Farms
Premium Protein Source
Description: Discover the culinary versatility of our Grain Fed Beef Belly. Known as the Boneless Navel or Pastrami Navel, this incredible cut offers a range of cooking options. Slice it into beef bacon, roast or smoke it for Beef Belly Burnt Ends, or brine and cook it for delicious pastrami. Reminiscent of both pork belly and brisket, Beef Belly is a trendy and sought-after cut that guarantees a unique and flavorful dining experience. Don't miss out on this culinary gem!
Leave a review with your favorite Beef Belly recipe!
Cooking Methods: Smoking, Roasting, Skilled Cooking (when sliced as beef bacon)
Pricing: Actual weight may vary by +/- 0.5 pounds
No Roll $8.49 $9.99 per pound
Select $9.34 $10.99 per pound
Choice $10.19 $11.99 per pound
Prime $11.89 $13.99 per pound
Packaging: Actual weight may vary by +/- 0.5 pounds — Vacuum Sealed Package. Ships Frozen.
Extras: Try a little All Purpose Seasoning Salt with this incredible cut.
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Customer Reviews
I ordered the beef belly for the second time. This piece of meat is amazing. I cooked it like brisket and it was just as tasty. The meat was frozen solid and when thawed was very fresh. I also ordered Dino ribs and they were delicious. I highly recommend the ribs especially if you don’t live in part of the country where they are available.
I had never heard of beef navel until I saw it here.It looked similar to brisket and I as I found out , it 's from the same area of the cow.The price/lb was good.
I knew it was going to.be a little fatty, but was very impressed how well trimmed it was out of the package.
I trimmed a bit more , seasoned it up and cherrywood smoked it at 185F- 200Ffor 7 hours.
Deliciously juicy !!!
Made some beef bacon and people are mesmerized by the taste.
This is my second prime beef belly purchase, and not my last. I put a beef rub on, and in to my Gateway drum smoker at 300. Cook like brisket. No wrap needed. Hits 203 after 4 hours. Let rest, cube, put in foil pan with a little sauce, toss to coat, and back on the smoker to set sauce. We like it better than brisket flat or point. Makes excellent burnt ends
