Identifying and naming a cut of beef

[Evil_Tessmacher]

I have seen a lot of videos recently posted on smoked pork belly, including the smoked pork belly with ribs attached, but I have absolutely no idea what this same cut would be in beef. I suppose that I am just not that experienced. I have a pretty good local butcher shop in my area, but I don't want to appear to be a complete idiot. When I go to ask them, what is the name of the "belly" cut that is the same place on the cow that pork belly is on the pig? Do I call it "beef belly"? Is there a special name for this cut, and what is it?

Thanks!

 

[Brokenhandle]

Beef navel, or beef belly... they should be able to get you what you need.
Beef bacon is sure good!

Ryan

 

[voyager 663rd]

navel or short plate

 

[chopsaw]

I have a pretty good local butcher shop in my area, but I don't want to appear to be a complete idiot.

It's confusing , and not that easy to get what you want . That's why beef cuts are assinged a number .
You just need to make sure that the number you give , is the cut you want .
So you need to know what's what . Short plate , full plate ,,, boneless or bone in ? Brisket attached or removed .
See , it's complicated . I do a fair amount of research on this stuff , and I don't know either .
So here's the IMPS chart . The plate cuts start at number 121 . Scroll down the page . I'm guessing you're wanting something from the 123 thru 123D section .

https://www.ams.usda.gov/sites/default/files/media/IMPS100SeriesDraft2020.pdf

Just my thoughts on the question .

 

[hondabbq]

Im in the same boat with chuck rolls.
In Canada the chuck roll isnt very popular, YET.
Here they tag it as blade eye/chuck roll. unsure if its the same as just a chuck roll or the end of the chuck roll. Who knows.

 

[chopsaw]

unsure if its the same as just a chuck roll or the end of the chuck roll.

It's probably just the top / eye of the chuck roll .

Who knows.

chuck eye separated from the under blade IMPS 116D

Chuck Eye Roll

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

www.beefitswhatsfordinner.com

IMPS 116A

Chuck Roll

This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade.

www.beefitswhatsfordinner.com

I took myself to school on all this several years ago . Still learning myself , but the numbers and that website are a great resource . Problem is some stores us a code for stocking and ordering on the lable , that relates to the actual numbers .