Just like Pork Bacon comes from Pork Belly, Beef Bacon comes from Beef Belly. Also called Beef Short Plate or Naval End. An outstanding cut for flavor and versatility with very generous layers of fat and lean meat which leaves this cut with a soft silky-smooth mouthfeel. 

This cut is used by home cooks to make a hearty beef stew or the more advanced and adventurous cooks use this superb cut to make homemade Pastrami or even Beef Bacon 

The key to enjoying Beef Belly is to cook slowly on gentle heat. Our favorite way to enjoy Beef Belly is braised in stock and simmered slow and low until fork tender soft. This is also the easiest cooking method. Check out our How to Cook tab for tips.

Beef Belly is a great cut for those on a Carnivore Diet, Paleo Diet, Auto-Immune Protocol (AIP), or Keto Diet due to the wonderful layers of fat which are an excellent and clean fuel source of unaged organic beef. Low Histamine Beef / Unaged Beef — frozen at harvest, which is ideal for those with histamine intolerance, severe food allergies, auto-immune diseases, or on Auto-Immune Protocol (AIP) Diet & Paleo Diet. 

Regeneratively Raised Beef on Wild Organic Pastures. 100% Organic, 100% Grass-Fed & Grass-Finished, 100% Pasture-Raised, Non-GMO, Halal, Carbon-Neutral. TruBeef meets the gold standard for cleanly raised beef, with both USDA 100% Organic and G.A.P. Animal Welfare. 

Unaged / Low Histamine Beef Belly — every cut we do, including our Beef Belly is strictly unaged and frozen at harvest to ensure our customers have no histamine reactions and can enjoy every cut in complete confidence and safety.   

We Guarantee:  No Glyphosate, No Herbicides, No Toxic Pesticides, No Chemical Fertilizers, No Antibiotics, No Artificial Hormones, No Growth Hormones, No Additives, No Animal By-Products, No Allergens, No GMOs, No Vaccines, No Conventional Grains or Organic Grains, No Conventional Feeds or Organic Feeds, No Feedlots. Unaged and Frozen at Harvest. Family farms are independent third-party inspected for your peace of mind.

Natural Scent of 100% Organic Cuts High in Fat, Collagen and Connective Tissue: Our 100% Organic cuts rich in fat, collagen and high amounts of connective tissue e.g. Oxtail, Beef Belly and Short Ribs may have a natural aroma when raw. This is completely normal and reflects their quality and organic purity. This natural aroma is a reassuring sign that they are free from chemical processing or artificial deodorizing.  

As a Premium online butcher, TruBeef Organic gives you the best Grass-fed beef cuts every time! Order your Beef online now and taste the #TruBeef difference!

• BUILD YOUR OWN BOX or BUY A CURATED BOX
• 100% Satisfaction Guaranteed on all our Beef Belly [for Beef Bacon].
• Free delivery on orders $239+ within the 48 contiguous US states.
• Get your Beef Bacon next week!
• Place your order by Sunday (before midnight PT) to get it sent out the next day, Monday or Tuesday (at the latest).
• Buy Online Now from TruBeef Organic, an Ethical Nose-to-Tail Online Butcher!
  
• You are supporting a small family business!
• Proudly Raised and Harvested in Queensland, Australia.
  
• Flash Frozen at Harvest and Vacuum Packed for Freshness.
• All orders are packed and shipped from right here in the US.
  
• Certified USDA 100% Organic Beef Belly.
• Non-GMO Beef.
  
• 100% Grass-Fed and Grass-Finished Beef. 
• 100% Pasture-Raised Beef. 
• 100% Natural Beef.
• Unaged Beef / Low Histamine Beef. Flash Frozen at Harvest.
• Halal Certified Beef.
• Allergen-Free Beef.
• Our farms are Carbon Negative.
• Our business is Carbon Neutral.
• Committed to Ethical, Sustainable, and Regenerative Farming.
• Global Animal Partnership (G.A.P.) Animal Welfare Certified.
  
• Meat Delivery Service Nationwide.

Beef Belly is also known as: Beef Bacon, Beef Navel, Navel End Brisket, Plate of Beef, Beef Short Plate, Short Plate.

We ship every week — check our shipping schedule, order cut-off times, and rates below so you’ll know exactly when your order will ship. Kindly double-check your shipping address at checkout.

 

 

SHIPPING SCHEDULE

• We ship Mondays and Tuesdays, excluding federal holidays and some major holiday weeks.
• Order cut-off is Sundays at 11.59 pm PT to ship on Monday or Tuesday.
• Orders placed on Mondays — we will endeavor to ship your order the next day, Tuesday, however this is not guaranteed.
• Place your order by Sunday (before midnight PT) to get it sent out the next day, Monday or Tuesday at the latest.

Shipping transit time is usually 1 to 3 business days.

As we ship highly perishable items, we only ship every Monday and Tuesday to avoid the potential of your delivery getting delayed or stuck at a FedEx / UPS facility over a weekend.

SHIPPING RATES

• WE SHIP EVERYWHERE IN THE CONTIGUOUS 48 STATES*
• Orders $239+ = Free Shipping & Handling 
• Orders under $239 = $49.99 Flat Fee Shipping & Handling 
• Ground Shipping is calculated and applied on checkout (pre-tax and after any discounts have been applied).
• Minimum order $109.
• There is no shipping option for orders under $109.
• Unfortunately, we’re unable to deliver any orders to PO Boxes.
• All TruBeef Organic products will last in your freezer for 12 months!

TruBeef Organic is committed to Ethical, Sustainable, and Regenerative Livestock Farming. As a Certified Carbon Neutral Business, we compensate for the carbon footprint of everything we do in our business including shipping and dry ice (Co2).

DOUBLE-CHECK YOUR SHIPPING ADDRESS WHEN ORDERING

To ensure smooth and reliable delivery of your order, please double-check that the address you provide us for your order is correct and up to date.

Key Tips:

• Double-Check: Please verify your shipping details are correct at checkout
• Autofill: Check the shipping address saved in your payment apps (e.g., Shop Pay, Google Pay, etc.), email accounts (e.g., Google, Yahoo, AOL, Microsoft, etc.), and browsers (e.g., Chrome, Firefox, Edge, Safari, etc.) and your device cache to ensure it’s up to date and accurate. The autofill function is managed by your device cache, apps, email accounts, or browser — not by our website.
• Pick-Up Location: If using or diverting to a UPS or FedEx pick-up location or locker, please provide this location as the shipping address for your order. We can only ship to the shipping address you provide us.
• No PO Boxes: UPS and FedEx cannot deliver perishables to PO Boxes. Please provide us with a physical address as your shipping address.

Per our shipping terms and conditions (T&Cs: Orders, Shipping, Refunds), we are not responsible for packages that are delayed, lost, delivered thawed, spoiled, and/or undeliverable due to an incorrect, incomplete and/or outdated shipping address provided at checkout.

How to Cook TruBeef Organic Beef Belly [or for Beef Bacon]

TruBeef Organic, Grass-Fed and Grass-Finished Beef Belly, has lots of wonderful, tasty fat and the key to unlocking this goodness is patience.

We advise never to use high heat to cook Beef Belly. Beef Belly needs low heat to slowly soften the meat fibers and fat. Low heat is key whether using the oven to cook the whole Beef Belly or the Frying Pan to cook sliced Beef Belly.

 

Beginners / Intermediate Level: Braised Beef Belly — Tender, Flavorful, and Effortless

Braising transforms beef belly into a melt-in-your-mouth, flavorful dish. Whether you’re using an Instant Pot or cooking on the stovetop, this method guarantees rich, tender results.

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Why Braise Beef Belly?

• Tender Texture: Breaks down tough connective tissue into juicy, soft meat.
• Rich Flavor: Infuses the beef with deep, savory flavors from the braising liquid.
• Versatility: Perfect for stews, tacos, sandwiches, or as a hearty main dish.
  
  

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Simple Braised Beef Belly Recipe

Ingredients:

• 2–3 pounds beef belly
• 1 tablespoon oil (optional, for searing)
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 2 cups beef stock (or water)
• 1/2 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 sprigs fresh)
• Salt and pepper, to taste.
  
  

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Instructions

Instant Pot (Pressure Cooker)

1. Prepare the Beef Belly:

   • Pat dry with paper towels. Season generously with salt and pepper.
     
     

2. Optional – Sear the Beef Belly:

   • Heat 1 tablespoon of oil and sear the beef belly for 2–3 minutes on each side until golden brown. Remove and set aside.
     
     

3. Build the Base:

   • Add the onions and garlic to the pot and sauté for 2–3 minutes until softened.
   • Pour in the beef stock and red wine (if using). Stir in bay leaves and thyme.
     
     

4. Braise in Liquid:

   • Return the beef belly to the pot. Ensure the liquid covers about 2/3 of the meat (add more stock if necessary).
   • Lock the lid, set to High Pressure, and cook for 70 to 80 minutes.
   • Allow a 10–15 minute natural pressure release, then quick release any remaining pressure.
     If using Stovetop or Crockpot — slow cook for 3 to 4 hours.
     
     

5. Check for Doneness:

   • The beef is done when fork-tender. If not tender enough, cook for an additional 10–15 minutes.
     
     

6. Optional – Reduce the Sauce:

   • Use the “Sauté” setting to simmer the braising liquid until it thickens into a rich sauce.
     
     

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Tips for Perfect Braised Beef Belly

• Don't Rush: Low and slow cooking (or proper pressure cooking) is key to tender results.
• Boost the Flavor: Add a splash of Balsamic vinegar, or Worcestershire for extra depth.
• Veggie Additions: Toss in carrots, celery, or potatoes during the last 30 minutes for a complete meal.
  
  

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Uses for Braised Beef Belly

• Tacos or Wraps: Shred the beef and serve with tortillas, salsa, and guacamole.
• Stews: Cube the braised belly and mix into soups or casseroles.
• Sandwiches: Slice thick and layer onto crusty bread with pickles and mustard.
• Rice Bowls: Serve over rice with sautéed greens and a drizzle of reduced sauce.
  
  

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Benefits of Braising Beef Belly

1. Time-Saving with the Instant Pot: Tender results in just over an hour.
2. Depth of Flavor: Slow cooking (or pressure cooking) infuses beef belly with rich, savory flavors.
3. Affordable and Versatile: Elevates a humble cut into a gourmet dish.

Try this method today and discover why braising is the best way to unlock the full potential of beef

 

Advanced Level: Beef Bacon — Curing and Smoking Guide

Transform beef belly into savory, smoky beef bacon with this simple curing and smoking process. Perfect for breakfast, sandwiches, or creative dishes. 

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Why Make Beef Bacon?

• Rich Flavor: Smoky, savory, and slightly sweet — an irresistible twist on traditional bacon.
• Customizable: Adjust seasonings and smoking wood for unique flavors.
• Versatile: Use in countless dishes, from crispy strips to flavorful toppings.
  
  

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Simple Recipe for Beef Bacon

Ingredients:

• 2.2–3.5 pounds beef belly (brisket navel end)
• 3 tablespoons kosher salt
• 3 tablespoons brown sugar
• 1/2 teaspoon pink curing salt (Prague Powder #1)
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
  
  

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Instructions

Step 1: Prepare the Cure

1. In a small bowl, mix kosher salt, brown sugar, pink curing salt, black pepper, smoked paprika, garlic powder, and onion powder.

Step 2: Apply the Cure

1. Pat the beef belly dry with paper towels.
2. Rub the cure mixture evenly over all sides of the beef belly, ensuring full coverage.
3. Place the beef belly in a large resealable plastic bag or vacuum-seal it for better results.

Step 3: Cure the Beef Belly

1. Store the sealed beef belly in the refrigerator for 6 to 8 days, flipping it daily to ensure the cure penetrates evenly.
2. After curing, rinse the beef belly thoroughly under cold water to remove excess salt. Pat dry with paper towels.

Step 4: Air-Dry the Beef Belly

1. Place the cured beef belly on a wire rack in the refrigerator and let it air-dry, uncovered, for 12–24 hours. This step helps form a pellicle, a tacky surface that allows the smoke to adhere better.

Step 5: Smoke the Beef Belly

1. Preheat your smoker to 200°F (93°C).
2. Place the beef belly in the smoker and smoke for 3–4 hours, or until it reaches an internal temperature of 150°F (65°C). Use hickory, applewood, or cherrywood for added flavor.

Step 6: Slice and Store

1. Allow the smoked beef belly to cool completely.
2. Slice thinly against the grain to create bacon strips.
3. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Step 7: Cook and Enjoy

• Fry bacon strips in a skillet over medium heat until crispy and golden brown, just like traditional bacon.
  
  

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Tips for Perfect Beef Bacon

• Balance the Seasoning: If you prefer a sweeter bacon, increase the brown sugar slightly.
• Choose the Right Wood: Hickory for a robust flavor or applewood for a milder, sweeter smoke.
• Consistency is Key: Use a meat thermometer to ensure the beef belly is smoked to the correct internal temperature.
  
  

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Uses for Beef Bacon

• Breakfast Hero: Crispy strips alongside eggs and pancakes.
• Sandwich Star: Add to BLTs, burgers, or breakfast sandwiches.
• Flavor Booster: Chop into bits for salads, soups, or baked potatoes.
• Party Favorite: Wrap strips around jalapeños, asparagus, or shrimp.
  
  

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Benefits of Making Beef Bacon

1. Healthier Alternative: Ideal for those avoiding pork or looking for a beefy twist.
2. Flavor Variety: Experiment with spices and woods for unique flavors.
3. Cost-Effective: Homemade bacon is more affordable than store-bought alternatives.

Enjoy your homemade beef bacon — smoky, flavorful, and irresistibly good!

The key to both of these cooking methods is NOT to use high heat.

High heat will cook the Beef Belly too quickly and will make it too tough.

Always use low heat for best results.

BEEF BELLY / BEEF BACON NUTRITION INFO:
SERVING SIZE: 4oz (112g)
SERVINGS PER CONTAINER: 3

• 380 Calories
• 18g Protein
• 35g Fat
• 0g Carbohydrates

BEEF BELLY / BEEF BACON INGREDIENTS: 100% Organic, Grass-fed and Grass-finished Beef, Beef Belly.