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center cut bacon?

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divadmas May 7, 2014 06:03 PM

Do you buy this? Why? It looks like regular bacon with the ends trimmed. For 25 percent higher price.

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  1. r
    rjbh20 RE: divadmas May 7, 2014 06:16 PM

    Welcome to the world of market segmentation

    1. v
      venice4504 RE: divadmas May 7, 2014 06:23 PM

      The stuff I buy always has less fat on it.

      1 Reply
      1. re: venice4504
        Perilagu Khan RE: venice4504 May 9, 2014 06:55 AM

        It's the only bacon I buy. And it has just enough fat to render the stuff for refrigeration and future use.

      2. greygarious RE: divadmas May 7, 2014 06:27 PM

        Better meat-to-fat ratio, but unless it's on sale, in terms of net weight of cooked rashers, I don't think center cut bacon is worth the premium price. Besides, I keep and use the bacon grease. If you discard it as a matter of course, center cut may be a better value.

        1. j
          joonjoon RE: divadmas May 8, 2014 12:32 PM

          It *is* regular bacon with the ends trimmed. For the same price as a pack of untrimmed bacon.

          Pointless.

          1. z
            zackly RE: divadmas May 9, 2014 07:27 AM

            I've bought it in the past and its been nice but expensive. Look for bacon from leaner (smaller) bellies. You can tell this by the shape of the slice,. If it's perfectly rectangular and symmetrical it is from a small belly. if it has those triangle shaped ends it is from a larger, fattier belly. Bacon is made by putting a pork belly in a press and bigger bellies tend to curl when pressed into shape. The irregularities are called "hooks" & "dips".

            1. coll RE: divadmas May 9, 2014 07:31 AM

              For plate presentation, which isn't as important in most home cooking. When sold wholesale to upscale restaurants that specialize in breakfast, very desirable.

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