Adina,
The beef products don't make great 'bacon.' The fat doesn't have the right consistency and breaks down (Liquifies) too quickly, which is why it was used for years to make French Fries,
Lamb Bellies make the best kosher bacon. The best commercial ones are out of Baltimore (Hickory & Mulberry smoked lamb belly). Our friend who does the pop up BBQs around NYC says he is bringing 100 of these to the pop up today in Brooklyn.
If I didn't smoke my own meats, I'd make the trek to get some.
That said, I also like curing goose thighs for 'bacon' just as 40 years ago we'd get goose pastrami at Bernstein's on Essex. I know that this is not economically viable for those who buy in the conventional manner, but for those us us out of town who can buy the live animal and have the local shochet take care of it...................delicious. I always serve roast goose for Chanukkah and when I placed my order at the local poultry farmer I also got a couple extra birds to section and smoke.
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