Bacon is a beloved breakfast staple that has been enjoyed for centuries. But did you know that there’s a new player in town?
Enter beef bacon, a variation of the classic pork bacon made from beef instead. While it may not be as well-known as its pork counterpart, beef bacon is gaining popularity among health-conscious consumers and those who don’t eat pork for religious reasons.
But where exactly does beef bacon come from on the cow? In this article, we’ll explore the different cuts of beef used to make this delicious breakfast meat and how it compares to traditional pork bacon.
So grab a cup of coffee and let’s dive in!
What Part Of The Cow Does Beef Bacon Come From?
Beef bacon is made from the belly of the cow, which is located just below the brisket. This cut of meat is sometimes referred to as the “navel” and is similar to pork belly, which is used to make traditional bacon.
However, beef bacon can also be made from other cuts of beef, such as the brisket or round, for a leaner option. These cuts are still flavorful and well-marbled, making them ideal for beef bacon.
It’s important to note that while beef bacon is made from a different part of the cow than pork bacon, it still shares many of the same characteristics. Both types of bacon are fatty cuts of meat that are salted and smoked or dried. The meat is then sliced thinly and cooked in a pan on the stove.
What Is Beef Bacon And How Is It Made?
Beef bacon is a variation of traditional bacon that is made from beef instead of pork. It is a healthier option for those who enjoy the taste of bacon but do not eat pork for religious or personal reasons. Beef bacon is made by curing, drying, smoking, and then thinly slicing beef belly or other cuts of beef.
To make beef bacon, the beef belly is first dry-aged, which concentrates its flavor. It is then cured in a mixture of salt and sugar before being smoked over cherry wood. Wet curing is also a common method of preparation, where the meat soaks in a salt and sugar water brine for several days. After brining, the meat must be rinsed and dried until it shows a glossy, thick coat called a pellicle.
The smoking process takes about a day, during which time slices of the meat are hung in a smoker or smokehouse where burning wood kept at a consistent temperature cures and flavors the bacon. The type of wood used to smoke the meat infuses it with a mildly sweet flavor that intensifies when cooked. Hickory, cherry, or apple woods are commonly used to smoke beef bacon.
Beef bacon can be made from grass-fed cows, which makes it up to 90% leaner than fatty pork bacon. This type of bacon is becoming increasingly popular and is readily available in stores that carry health food items. Some cooks also make their own beef bacon strips using a home smoker, flavored woods, salt, and sugar.
The Different Cuts Of Beef Used To Make Beef Bacon
When it comes to making beef bacon, the most commonly used cut is the beef belly, which is equivalent to pork belly. This cut of meat is rich in fat and has long seams of fat that give a nice golden stripe to the bacon slice when cooked. However, it can be quite difficult to find this cut of meat in a butcher shop, as it is often ground into hamburger.
If you’re unable to find beef belly, you can also use a well-marbled hunk of beef brisket. Brisket bacon tastes amazing when barbecued, around a kebab, or simply grilled and served with BBQ sauce on top. However, removing the bacon slice from the brisket can be a bit tricky, so it’s best to leave this in the hands of professionals.
Another option for making beef bacon is using the round cut of beef. This cut is leaner than the beef belly or brisket, but still has enough fat to make delicious bacon. However, it’s important to note that because this cut is leaner, the resulting bacon may be slightly tougher than bacon made from fattier cuts.
Ultimately, the choice of which cut of beef to use for making bacon comes down to personal preference and availability. Whether you choose beef belly, brisket, or round, each cut has its own unique flavor profile and texture that can make for delicious beef bacon.
Nutritional Differences Between Beef Bacon And Pork Bacon
When it comes to nutritional differences between beef bacon and pork bacon, there are a few key factors to consider. One of the biggest differences is in the fat content. Beef bacon is generally considered to be healthier than pork bacon due to its lower fat content. A serving of beef bacon contains only 2 grams of fat, while a serving of pork bacon contains about 4 grams.
Another difference is in the protein content. Beef bacon tends to have a higher protein content than pork bacon, which can help you feel fuller and more satisfied after eating it. Additionally, beef bacon is often cured with less sugar than pork bacon, making it a slightly healthier option.
One area where pork bacon has an advantage over beef bacon is in its vitamin and mineral content. Pork bacon is higher in selenium, phosphorus, vitamin B12, and vitamin B3 than beef bacon. However, beef bacon is higher in vitamin B1, vitamin B6, and vitamin B2.
Both types of bacon are high in sodium, with a serving of beef bacon containing 60 milligrams and a serving of pork bacon containing 194 milligrams. If you’re watching your sodium intake, it’s important to be mindful of how much bacon you’re consuming.
Cooking And Serving Suggestions For Beef Bacon
If you’re looking to try beef bacon for the first time, there are many ways to cook and serve it. Here are some suggestions:
1. In the Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay the beef bacon in a single layer on the sheet, with a small amount of space between each slice. Bake for 5 minutes, flip each slice, and bake for an additional 3-5 minutes. This method is great for crispy and evenly cooked beef bacon.
2. On the Stove: Lay strips of beef bacon in a large skillet (cold). Set the pan over low heat until fat starts to render. Once most of the fat has rendered and the bacon is starting to crisp up, turn up the heat to medium and continue cooking, turning occasionally, until edges are dark (but not burned). Transfer beef bacon to a paper towel-lined plate to cool and crisp up.
3. In Recipes: Beef bacon can be used in any recipe that calls for pork bacon, such as crumbled into salads or on top of donuts, served in long strips alongside eggs, wrapped around a turkey breast, chicken or meatloaf. Because it is slightly sweet and very rich, it’s important to cook it over low heat initially to encourage the fat to render out without burning the delicious strips of meat.
4. Storage: Beef bacon will last up to 14 days in the fridge – simply slice off pieces as needed. Unlike pork bacon, beef bacon is best when thinly sliced.
Whether you prefer your beef bacon crispy or chewy, these cooking and serving suggestions will help you make the most out of this delicious cut of meat. Experiment with different recipes and methods to find your favorite way to enjoy it!
Where To Find And Buy Beef Bacon
If you’re interested in trying beef bacon, there are a few places you can look to find it. Many specialty meat shops and butcher shops carry beef bacon, as well as larger grocery stores with a well-stocked meat department.
You can also find beef bacon online, either through the websites of specialty meat shops or through online retailers like Amazon. When purchasing beef bacon online, be sure to read customer reviews to ensure you’re getting a quality product.
When buying beef bacon, it’s important to keep in mind that it may be more expensive than traditional pork bacon due to the cost of the cuts of meat used and the smaller market for beef bacon. However, many people find that the unique flavor and texture of beef bacon is worth the extra cost.
When storing your beef bacon, be sure to keep it refrigerated until you’re ready to use it. Once opened, it should be consumed within a few days for best results. And when cooking your beef bacon, be sure to keep an eye on it as it can cook more slowly than pork bacon due to its leaner nature.