The Beef Belly, sometimes called the Navel, is a highly marbled cut perfect for low, slow culinary approaches. A bit fattier than traditional brisket,the Navel is also a wonderful cut for smoking, or for curing into pastrami or bacon.
This selection comes from A Bar n’ Ranch, a family-owned cattle operation in northern Texas. Since purchasing their first Wagyu Bull in 2009, A Bar n’ Ranch has dedicated themselves to raising cows with a level of reverence and rigor that is scarcely seen outside of Japan. Their herd grazes on thousands of acres, sustaining a lineage of the finest cattle breeds from America and Asia - American Blank Angus and Japanese Kuroge Washu. The resulting American Wagyu is some of the most tender, intensely marbled cuts produced anywhere in the United States.
Pieces average approximately 7lbs