GRASS Finished Beef Bacon

What it's good for:

Everything you already do with bacon. Crisp it up in a skillet and lay it alongside your eggs. Stack it on a burger or a BLT. Crumble it over a baked potato, a salad, or a pot of green beans. Wrap it around something and throw it on the grill.

It comes out of the package technically cooked, so you can eat it cold if you want to. We don't recommend it. Cold, it's a little chewy. Give it a few minutes in a hot pan and it turns into what you were hoping for.

Cook it a touch slower than pork bacon. Beef bacon is leaner, so there's less fat rendering out to do the work for you. Medium heat, turn it once or twice, pull it when it's the shade of crisp you like.

Here's what you're getting:

Phil makes every batch of this himself. It starts with a dry cure of salt, sugar, and spices, and then it sits until the cure has done its job. Then he washes it off in cold water, seasons it again, and smokes it until the internal temperature hits 150°F. No shortcuts, no liquid smoke, no rushing it through with a needle injector.

It's cut thick. 3/32" thick, which is closer to a steakhouse slice than what comes in the grocery store shrink pack. You get 6 to 8 slices per pack depending on how they fall.

The flavor is different from pork bacon and worth trying on its own terms. Smokier and beefier, less sweet, and it holds its shape in the pan instead of shriveling down to nothing.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep it frozen for up to 12 months until you're ready for it. Thaw overnight in the refrigerator, then use within 5 to 7 days. Once it's cooked, leftovers keep in the fridge for about a week, though we've never actually tested that theory around here.