Beef Navel

Beef Navel – $5/lb

The cut behind beef bacon and burnt ends.

Beef Navel is the belly of the beef, the same cut used for beef bacon, pastrami, and smoked burnt ends. Fatty, flavorful, and built for low and slow cooking. If you cure or smoke your own meat, this is your cut.

Perfect for:
• Homemade beef bacon
• Navel burnt ends
• Pastrami
• Smoking and curing projects

Why Hooser:
• Hooser Reserve Angus genetics
• Dry aged 21 days or longer
• Vacuum sealed for freshness
• Raised on our family ranch in Italy, Texas

Cooking Tip:
Smoke it low and slow at 250°F until it probes tender, then cube and sauce for burnt ends.

Ordering:
• Sold by the pound
• Enter quantity in pounds
• Weights may vary slightly, final price adjusts to actual weight

Price:
$5 per pound