Beef Belly (Navel) Sold whole

Beef navel is a cut of meat from the belly area of the cow, located near the brisket. It's known for its rich marbling and flavorful fat content, making it ideal for slow cooking, smoking, or curing. This cut is often used for making beef bacon, pastrami, or smoked barbecue dishes.

Characteristics of Beef Navel:

• Highly marbled: Contains a good amount of fat, which renders down beautifully when cooked.
• Chewy texture: Requires low and slow cooking to become tender.
• Rich, beefy flavor: Excellent for smoked meats and braised dishes.

Best Ways to Cook Beef Navel:

1. Smoking: Works well for barbecue, similar to brisket but with a fattier texture.
2. Braised or Slow-Cooked: Becomes fall-apart tender when cooked low and slow.
3. Curing & Drying: Often turned into beef bacon or pastrami.
4. Grilling: Can be used for burnt ends if cooked properly.

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