Ever heard of beef navel and wondered what it is? You’re in for a treat! Often a hidden gem, this cut of beef is packed with flavor and versatility. It might not be as famous as a ribeye or tenderloin, but the beef navel is a favorite among chefs and home cooks who appreciate its rich taste and the amazing dishes it can create when cooked just right.
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The beef navel is a specific cut of beef that comes from the underside of the cow, specifically from the “plate” primal cut. Think of it as the beef equivalent of pork belly. It’s located just beneath the ribs and toward the front of the belly, close to the brisket. This area of the animal doesn’t do a lot of heavy work, but it does support the cow’s body, which means it develops a good amount of connective tissue and, importantly, a generous layer of fat.
This combination of muscle, connective tissue, and rich marbling is what gives beef navel its distinct character. It’s often rectangular in shape and can be found either bone-in or boneless, though boneless is more common for the cuts you’ll see in stores.
Like many beef cuts, the beef navel goes by a few different names, which can sometimes cause confusion. You might hear it referred to as:
- Beef Belly: This is perhaps the most descriptive alternative, highlighting its similarity to pork belly.
- Short Plate: While the navel comes from the short plate, this term more broadly refers to the entire primal cut, which also includes short ribs and skirt steak.
- Plate Flanken: Another name for a type of short rib cut from the plate area, sometimes used interchangeably, though the navel is a specific part of the plate.
- Brisket Navel End: Some butchers might describe it this way due to its proximity to the brisket.
Regardless of the name, if you’re asking for beef navel, you’re looking for that wonderfully fatty, flavorful cut from the belly.
Characteristics That Make it Special
The beef navel stands out due to a few key characteristics:
- High Fat This is its defining feature! The ample marbling and fat cap contribute immensely to its rich flavor and moisture, especially during slow cooking.
- Rich Flavor: Thanks to the fat, beef navel is incredibly flavorful, offering a deep, beefy taste that is hard to beat.
- Connective Tissue: Like other working muscles, it has a good amount of connective tissue. While this makes it tough if cooked quickly, it breaks down beautifully with slow, moist heat, transforming into succulent tenderness.
- Versatility: From pastrami to ground beef, its unique properties make it suitable for a range of cooking methods and dishes.
Due to its high fat content and connective tissue, beef navel thrives with low-and-slow cooking methods. These techniques allow the fat to render and the connective tissue to melt into gelatin, resulting in incredibly tender and juicy meat. Here are some popular methods:
- Smoking: This is perhaps the most famous application for beef navel, especially for making pastrami. The long smoking process imparts incredible flavor and renders the fat perfectly.
- Braising: Slow cooking in a flavorful liquid (like broth, wine, or beer) until fork-tender. This method is perfect for stews or a standalone dish.
- Roasting (Low & Slow): A slow roast in the oven, often covered, can yield fantastic results, similar to braising without as much liquid.
- Grinding: The high fat content makes beef navel an excellent choice for ground beef, adding incredible flavor and juiciness to burgers, meatballs, or meatloaf.
- Curing (Pastrami/Corned Beef): The process of curing beef navel in a salt and spice brine, followed by smoking (for pastrami) or simmering (for corned beef), transforms it into deli counter favorites.
Avoid high-heat, quick cooking methods like grilling or pan-frying large pieces of beef navel, as it will likely result in a tough, chewy piece of meat. Save those methods for leaner, more tender cuts!
Nutritional Information
As you might expect from a fatty cut, beef navel is calorically dense and a good source of protein. It’s rich in monounsaturated fats, which are considered healthier fats, but should still be consumed in moderation. It also provides essential nutrients like iron, zinc, and B vitamins. The exact nutritional profile will vary based on how it’s prepared and the trim of the fat.
- Fresh: Store raw beef navel in its original packaging in the coldest part of your refrigerator for 3-5 days.
- Freezing: For longer storage, wrap it tightly in freezer paper or heavy-duty plastic wrap, then place it in a freezer-safe bag. It can last up to 6-12 months in the freezer. Thaw slowly in the refrigerator before cooking.
- Cooked: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Let’s clear up some common curiosities about this fantastic cut!
Compared to premium cuts like tenderloin or ribeye, beef navel is generally more affordable. Its value comes from its flavor and versatility when cooked correctly, offering a great bang for your buck.
Absolutely! Much like pork belly, beef navel can be cured and smoked to create a delicious beef “bacon” or “pastrami bacon.” It’s a popular choice for those looking for a beef alternative to traditional pork bacon.
No, they are distinct cuts. While both come from the front underside of the cow and are great for slow cooking, brisket is from the chest/breast area, while beef navel is from the belly/plate area. They have different muscle structures and fat distribution, though both are known for their rich flavor.
Beef navel isn’t always prominently displayed in supermarkets because a lot of it goes into processing for products like pastrami, corned beef, or ground beef. You might have better luck asking your local butcher, who can often cut it for you or order it in.
Don’t let the name intimidate you! Beef navel is a truly wonderful cut of meat, offering incredible flavor and tenderness when given the right care. Whether you’re a seasoned cook looking for a new challenge or just curious about expanding your culinary horizons, giving beef navel a try is a decision your taste buds will thank you for. Happy cooking!