Beef Bacon

Ingredients: Banksia Springs grass-fed beef, Celtic sea salt.

Beef bacon is exactly what it sounds like — cured and cold-smoked beef, sliced into rashers that deliver the same salty, smoky hit as pork bacon without the pork. Ours is made from our own grass-fed beef, dry-cured and smoked for us by our butcher in Tenterfield. It's a genuine alternative for those who avoid pork for any reason, and honestly, it's delicious enough to stand entirely on its own merits — not just as a substitute.

The flavour is bolder and beefier than pork bacon, with a slightly firmer texture that holds up well in the pan and crisps beautifully at the edges. Try it in a breakfast roll, alongside eggs, or crumbled over a salad. Once people try it, they often keep ordering it alongside the pork bacon — because why choose?

From the Farm

• Grass-fed & grass-finished on our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Dry-cured and smoked by our butcher in Tenterfield, in small batches
• 100% beef — pork-free, ideal for those who avoid pork for dietary or personal reasons

Cook It Right

Pan-Fry (best method): No need for oil — the cure provides enough fat. Heat a pan to medium. Lay rashers flat and cook 2–3 minutes per side until the edges begin to crisp and the colour deepens. Don't rush it on too-high heat, or the edges will char before the centre renders properly.

Grill / BBQ: Cook on medium-high heat, 2 minutes per side. Watch carefully — the lower fat content compared to pork bacon means it can catch quickly. Excellent alongside eggs for a weekend breakfast.

Oven: Lay on a rack over a baking tray at 200°C for 12–15 minutes, flipping once. Good for cooking multiple rashers at once without babysitting the pan.

Serves: 2–3 (320g) | 3–4 (400g)
Storage: Refrigerate up to 5 days (cured) | Freeze up to 12 months