Beef Belly

Beef Belly comes from the navel, right next to the brisket, and brings serious fat, flavor, and versatility. Slow cook it for melt-in-your-mouth burnt ends, or cure and slice for DIY beef bacon or pastrami.

Each belly block is dry-aged for two weeks, cut to ~6"x6"x2", vacuum-sealed, flash-frozen, and weighs 2+ lbs. Uncured and raw, it's ready for your smoker, salt, or secret recipe.