Beef bacon is bacon … made out of beef. We take the boneless short ribs from our beef, cure them in a salt and sugar mixture, then smoke them over cherry wood. We dry age the beef for a minimum of 14 days before curing, leading to a concentrated flavor, unlike anything you have ever tasted.
Our beef bacon comes from the lower rib section of the cattle. This section, otherwise known as the short plate, is cured, smoked, and aged to perfection.
Cook beef bacon just like you would pork bacon. We suggest baking it in a 350 degree oven for 12 to 20 minutes. We always say once you can smell bacon, stand by the oven because it is almost done. It is also great crisped up and served on a salad.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process