There are different types of cuts available in the deli section, but how does one cut differ from another?
Beef navel and brisket are two very similar cuts of beef, however, they come from different parts of the cow and have distinct flavors when cooked.
In this blog post, we will explain what is special about each cut and their typical differences so you can make an informed decision next time you are at the store.
What is beef navel?
Beef navel is a cut of beef that comes from the stomach area of the cow, right below the lower ribs.
In other words, it is exactly like pork belly but comes from beef.
It can be sold as an individual cut or in combination with other cuts such as short plate, brisket, and flank steak.
Since beef navel has more fat than other cuts, it has a very rich flavor and is best used for smoking or curing to make bacon.
It can also be ground into hamburger meat, which is a great way to use it if you don’t want any leftovers.
The long cooking time will help tenderize this tough cut of meat while maintaining its rich flavor.
This is an inexpensive cut so it is great for feeding your family without having to spend too much money.
What is beef brisket?
The brisket, also known as the cow’s breast, is a cut of meat from beef cattle.
And as the name implies, it comes from the breast of the cow and is one of the nine primal beef cuts.
Brisket has become more popular because of its versatility and delicious taste.
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It is typically used to make corned beef, pastrami, or slow-cooking recipes.
Since this is one of the tougher cuts that contain ma