Beef Belly is cut from the navel muscles in the cow and is very similar to Brisket. In fact, it's the muscle right next to the Brisket. Some people even consider it part of the Brisket.
 
It has generous fat and flavor, and requires a slow cook to enhance tenderness. Though these can be prepared many ways, our favorite is Beef Burnt Ends. These can be cured and sliced for homemade Beef Bacon, and it is also the cut that Pastrami comes from.  
 
Our Beef Belly Blocks are dry aged for a minimum of two weeks, cut to blocks that are approx. 6"x 6"x 2", vacuum sealed, and flash frozen to preserve optimum freshness. They come uncured and raw, ready for at home salting, curing, or smoking. They weight two pounds or more.