You've had Pork Belly, now it's time to introduce Beef Belly to your smoker. This fatty cut is perfect for beef burnt ends, and even better for homemade bacon. We dry age our pasture-raised beef sides whole, which means our Beef Belly has tons of flavor before you even start layering on seasonings and sauces. Cook low and slow to render some of the fat and create a tender final product.
Our butchers carefully trim the beef's belly to create a large cut with lots of fat, and lots of pasture-raised and dry aged beef flavor.
Low and slow is the name of the game whether you're making burnt ends, or homemade bacon. To achieve burnt end perfection, smoke whole until you hit your belly hits an internal temp of 170°F, then wrap and cook to 190°F. Cut into cubes and throw it in a pan with sauce and smoke until tender
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process