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.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
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.