Navel End Brisket is flatter and squarer than the (Point End) Brisket. It is also layered with more fat. You can slow cook it in the oven or slow cooker, smoke it or you can make beef bacon with it.
If you feel like an exotic recipe try Cuban Ropa Vieja; the fat layer will melt during cooking to bring extra flavour and juiciness to the meat.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.