Also called navel brisket and beef plate. As they have a similar fat composition, it can be used as a substitute for brisket to make beef navel pastrami and other salumi. The most popular cut for making Beef Bacon.
Beef belly, sometimes called plate, saddle, navel or flanken, refers to a fatty, flavorful cut of beef from the belly region of the cow. With ample marbling and a large fat cap, beef belly transforms into a succulent, beefy treat when prepared properly.
£13.00 / per kg
