It goes by a lot of names: beef belly, beef navel, navel brisket, or beef plate. This is anatomically equivalent to pork belly, the same cut that is smoked and sliced for bacon, so it has the same banding with alternating layers of muscle and fat.

Tripe is the lining of beef, hog or sheep stomach although most sold is from beef. This part of the animal is tough and requires long cooking for tenderness.

We all know and love the point brisket, or what is also called the packer brisket. But there is a different cut that is delicious and moreish when prepared correctly – the beef navel. In the United States, what we might call beef belly is also called a navel or a plate. In the UK, they call it navel end brisket.

Plate. Beef Plate is also known as “short plate,” this is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and hanger steak, as well as short ribs.