Not sure if this is the right place to post, but I just tried John Morrell Beef Bacon that I found in my local Smiths (Kroger) market. It says on the package it is made from beef plate, cured and smoked. I can see how it was made from plate muscle carved off the large bones, then processed. It was quite fatty, but only required about 10 minutes to render the fat and crisp up. I found it very good, with a distinct beef flavor as compared to regular bacon. Also more expensive than most bacon. Has anyone tried to do this? Since I've been doing plate short ribs lately, this might be something I'd like to try.