Most prefer rindless bacon, but I don't mind it, so long as crispy.
We use back bacon mainly in uk, and lots of food outlets here use streaky bacon (made up of around 60/49 fat n meat). It looks quite similar to belly pork with the stripes of fat/meat.
Streaky makes good cold bacon. Cook u til really crispy, then cool. Snap bits off for a salad, or just eat strips of it cold.... yummy