Where Does Beef Bacon Come From? A Comprehensive Guide

Beef bacon has been gaining popularity as a tasty alternative to traditional pork bacon. But where exactly does this smoky, salty treat come from on the cow? In this comprehensive guide, we’ll uncover the origins of beef bacon and explain the different cuts used to make it.

A Brief History of Beef Bacon

While pork has dominated the bacon market for centuries, beef bacon actually has a long history as well. It first became popular in the 1960s and 1970s among Jewish and Muslim consumers who followed religious dietary laws prohibiting pork Beef bacon allowed them to enjoy the iconic bacon flavor made from cow instead of pig

In recent years, beef bacon has seen a resurgence in popularity as more consumers seek out leaner and more natural meat options. The growing demand for diverse bacon choices has led to wider availability in stores.

The Primary Source – Beef Belly

The most common cut of beef used for making bacon is the beef belly, also known as the navel or navel brisket. This comes from the underside of the cow, just below the ribs and behind the brisket.

Beef belly contains both fat and muscle, which gives beef bacon its characteristic marbling pattern when sliced. This imparts the rich, meaty flavor and tender texture associated with high-quality bacon. Out of all the potential cuts, beef belly makes the most authentic beef bacon.

However, beef belly can be difficult to find in regular grocery stores. Special ordering from a butcher may be necessary to source this specific cut.

Other Viable Cuts for Beef Bacon

If beef belly is unavailable, there are other good beef cuts that can be used to make tasty beef bacon:

• Brisket – The brisket comes from the chest area of the cow. Choosing a well-marbled point cut brisket can result in delicious beef bacon, although it can be tricky to slice properly. The meat may end up slightly tougher than belly bacon.

• Round – Using the top or bottom round cuts can also produce flavorful beef bacon It will typically be leaner than brisket or belly, so cooking carefully to prevent dryness is recommended Extra seasoning helps boost the flavor.

• Chuck roll – This underutilized cut from the cow’s shoulder contains good marbling. It can be cured and smoked similar to belly to make beef bacon, although the end result may not have the perfect fat-to-meat ratio.

• Short plate – The short plate primal where skirt steak comes from can also be cured into bacon. It’s very tough if not cooked correctly but has great beefy flavor.

While these alternatives can make tasty beef bacon, the fat content and structure differs from true beef belly. Home cooks can try out different cuts to discover their favorites.

How Beef Bacon is Made

Whether starting with belly, brisket, or another cut, the process for making beef bacon is similar to pork:

• Curing – The beef is cured in a mixture of salt, sugar, and spices. This penetrates the meat and adds flavor. Saltpeter helps retain the pink color. Wet and dry curing methods are used.

• Cold smoking – The cured meat is smoked for hours to days at low temperatures using wood chips or sawdust. Apple, cherry, hickory and maple are popular woods.

• Slicing – Once smoked, the beef bacon is thinly sliced against the grain into characteristic bacon strips. An electric slicer makes slicing easier.

• Cooking – Before eating, the bacon is cooked, usually via pan-frying or baking until the proper internal temperature is reached.

The main difference is the lower fat content in beef, which requires monitoring during smoking and cooking to prevent drying out.

How Beef Bacon Differs from Pork

While made from a different cut, beef bacon does share some qualities with pork bacon. However, there are a few key differences:

• Fat content – Beef bacon contains at least 25% less fat than pork bacon depending on the cut. This gives it a healthier nutrition profile.

• Flavor – The flavor of beef bacon is deeper, meatier, and slightly less salty compared to pork. Flavor varies by cut.

• Cooking – The lower fat content means beef bacon can dry out more easily if cooked too long or on high heat. Lower temperatures are recommended.

• Price – Due to limited availability and expensive beef cuts, beef bacon costs more than pork bacon. It’s viewed as a specialty item.

• Substitution – Beef bacon can sub for pork bacon in recipes, but the fat difference alters the end result.

While pork still dominates overall, beef bacon offers a distinct alternative with its own characteristics.

Popular Cuts for Home Cooks

For home cooks interested in making their own beef bacon, the most practical cuts to seek out include:

• Brisket – Brisket is easier to find than beef belly and has excellent marbling. Look for a high-quality point cut brisket.

• Chuck roll – The chuck roll contains good fat marbling and can be easier to source than belly. It’s great for DIY beef bacon.

• Round – Top round or eye of round are budget-friendly cuts found at most grocery stores. The bacon will be lean but still flavorful.

• Short ribs – Meaty short ribs trimmed of excess fat make an accessible and delicious choice for homemade beef bacon.

While beef belly reigns supreme for restaurants and butcher shops, these alternatives let home cooks join in on crafting their own gourmet beef bacon masterpieces.

Cooking and Serving Tips

Beef bacon requires some modified techniques compared to pork:

• Cook using medium-low to medium heat to render fat slowly without burning.

• Extend cooking times slightly compared to pork to ensure full doneness. Check internal temperatures.

• Add a teaspoon of oil to the pan to prevent sticking.

• Bake on a rack over a sheet pan so fat can drain off.

• Chop or cut beef bacon into smaller pieces for better texture in recipes.

• Blot cooked beef bacon with paper towels to soak up excess grease.

With the right cooking methods, you can achieve perfectly crispy, tender and delicious beef bacon to enjoy in all sorts of creative ways.

Where to Buy Beef Bacon

If you want to give beef bacon a try, you can find it at many specialty butcher shops or high-end grocery stores. Online mail order is another option through vendors like Crowd Cow. Amazon also carries select beef bacon brands.

When buying, look for good marbling, minimal odor, proper vacuum-sealed packaging and a short ingredient list. Well-known companies with transparency about their sourcing and standards are ideal picks for quality assurances.

While more expensive than pork varieties, the uniqueness of beef bacon makes it a worthwhile splurge for bacon lovers.

Is Beef Bacon Healthier Than Pork?

With its lower fat content, beef bacon is often perceived as a healthier alternative to traditional pork bacon. However, the answer is more nuanced.

Beef bacon is leaner, with at least 25-50% less fat depending on the cut. It can fit more easily into a low fat diet. However, both types of bacon are high in saturated fat and sodium, so moderation is still key.

Pork bacon contains more vitamins and minerals like selenium, phosphorus and B vitamins. In contrast, beef bacon is higher in iron and certain amino acids.

Like any food, enjoying bacon in balance with other whole, unprocessed foods is ideal for overall health. But between the two, beef bacon does have a slight nutritional advantage with its reduced fat and higher protein. Those looking for a leaner bacon may find it fits better with their goals.

A Tasty Treat with a Story

While often overshadowed by its pork cousin, beef bacon has a fascinating history and process that results in a uniquely savory flavor. From its roots as a kosher alternative to the intricate artisan production methods, beef bacon offers complexity beyond just being bacon from a cow.

With its versatile applications in recipes, this hearty meat can upgrade everything from breakfast plates to burgers and sandwiches. Whether you’re trying it for health reasons or purely for the experience, beef bacon is worth exploring for any bacon enthusiast. Just be prepared for it to potentially become your new go-to bacon variety after that very first bite!