Most people are pleasantly surprised at how easy it is to make your own jerky at home. Homemade jerky is more cost-effective than the store purchased variety and can also be made to individual tastes and preferences, using spices or marinades that cater to your palette. But in order for this crafty endeavor to result in a tasty finished product, you need to start off with the right cuts of meat. One of the biggest mistakes people make when making their own jerky is selecting cuts of meat that do not work well for the prep process.
In this blog post, we will examine the various meats used in store bought varieties and consider best cut of beef to make jerky as well as offer recommendations on how best to approach this use case scenario.
Best Cut of Beef to Make Jerky
Making jerky is a great way to use up excess beef. In this blog post, we will discuss the best cuts of beef to make jerky. We’ll look at the qualities that make great jerky, and then determine the top contenders.
Beef cuts to avoid: Those with a higher grade (i.e. Prime), those that are less expensive, and those with certain traits (e.g. marbled). Some key things to look for when shopping for beef: grading, cost, and specific traits (like being marbled).
There is no single best cut of beef to make jerky, but rather a variety of options that will offer different flavors and textures.
There are 7 cuts of beef that we think make great jerky. Of those, six cuts stand out above the rest because they have specific properties that make them ideal for making jerky. Let’s discuss these properties in more detail below.
To make the best beef jerky, use lean and fresh meat. This will produce a more flavorful jerky and help your leftovers last longer. If you want to make the best jerky out of your beef, try to find cuts that have the least amount of fat in them.
Best Meat for Making Beef Jerky
Eye of Round
Eye of round is a large, primal cut that consists of the rear leg and rump of a cow. It makes great beef jerky because it has a lot of meat on it.
The tough meat comes from those muscles that get a lot of work and exercise.
This type of meat has a lot of connective tissues, cartilage, and tissue. It is lean meat with very little fat marbling which makes it great for making jerky. Grain runs lengthwise, so it is easy to cut into strips. It is a low-cost cut, making your eye of round jerky an economical snack.
The meat is lean and has a noticeable grain. It can be sliced accordingly, with the grain for a chewier texture, or against if you prefer a more tender bite. To slice the meat, you need to remove the layer of fat that is located on top.
Top Round
The top round is an interior muscle that is cut from the Round primal. The top round is cut from the inside thigh muscle, opposite of the bottom round. This cut is more tender than the bottom round and less tender than the eye of round.
Top round is a lean cut of beef that may have little to no marbling. It’s a great choice for jerky, as it is beefy and delicious.
Prepping a top round roast is easier than other cuts, as there may only be a thin fat cap that need to be removed. The top round of beef comes at a bargain price. You can ask your local butcher to have this cut included when you are buying meat for making jerky.
Bottom Round
Another great choice for making beef jerky is the outer muscle of the upper rear leg. It is the least tender cut from the Round primal. This muscle is less tender than other cuts, but it produces great jerky! The bottom round comes from the outside thigh muscle, making it the toughest of the round cuts.
Tri-tip: A cut from the bottom round of a beef that is typically triangular in shape and has a nice, juicy flavor.
Flap cuts: Cuts made from the flank or lower back muscles that are used to create more uniformity and juiciness in the roast.
Ball tip: Taken from the bottom of the sirloin, right around the hip. This makes it a particularly lean cut of meat.
Bottom round is a cut of beef that has a lot of interior marbling and a beefy flavor. This makes it worth your while, especially if you’re looking for something delicious to eat. There may be a few areas of fat to trim away, and look for any large intrusions of intramuscular fat that need removing. But, this bit of prep work is a small price to pay for the small price you paid at the grocery store!
Sirloin
Sirloin is a tender, expensive cut of meat located at the top of the cow directly behind the ribs. Unlike other cuts, it doesn’t contain a lot of muscle, making it a good choice for those who want something tender. Regardless of where on the sirloin you choose to slice it (including the sirloin tip), you’ll be able to create fantastic beef jerky. The meat has some marbling, which gives it flavor but isn’t excessive so spoilage is not a concern. Remove the outer layer of fat to get the best results.
The price of sirloin cuts is higher than round cuts, but they are easier to find. Additionally, the sirloin cut is tender and tasty, which is what we want. The top of the sirloin sits just above the bottom sirloin and just above the flank.
Flank
This piece of meat is more expensive than the rest, but it’s still a great choice for beef jerky. If you slice it with the grain, your jerky will be very tough.
Flank steak is a beefsteak cut that comes from the abdominal muscles of the cow, right behind its chest. This meat is chewier than other types. When cutting the meat, you’ll want to cut against the flank’s grain.
This cut has more fat than many others on the list, so you’ll need to spend some time trimming it to get the best results. If you don’t slice the meat against the grain, it will be tough and difficult to chew. If you’re looking for a delicious and nutritious snack, beef jerky made from flank steak is a great option.
Thinner slices of flank steak work best when making jerky. This cuts down on the amount of chewing and helps to keep the meat more tender. The biggest downside to this cut of meat is the price. You’ll want to do some price comparison and find the best prices.
Short Loin
The short loin is a cut of beef from the lower back that is best for steak. It includes the New York strip and porterhouse.
The short loin meat is very tender, with some marbling on the meat. It is easy to cut into thin slices. If you can afford the premium price tag, jerky made from a short loin cut is definitely worth trying. It’s succulent and flavorful, and it will quickly become one of your favorite snacks.
Chunk
The chuck portion is located near the top shoulder of the beef. It is commonly used for bone-in or boneless roasts and steaks, but you can also cube it and use it to cook beef stew.
Butchers often grind the chuck for hamburgers because it is a high-fat content meat. It is an inexpensive cut of meat and is often referred to as “poor man’s brisket.”
If you’re looking to make jerky, be prepared to spend a lot of time trimming the excess fat. The high-fat content means the jerky won’t have a long shelf life.
Which Cuts to Avoid
Some cuts of beef are not suitable for making jerky, regardless of the cooking method.
Enjoy these otherwise excellent cuts; just don’t use them for jerky.
Brisket
Brisket cut is located below the chuck, which is under the cow’s shoulder section. There is a lot of fat on brisket and it has a fair amount of marbling. For smoking, this is ok; the fat renders during the smoke session, infusing moisture and flavor. In order to make jerky, you’ll need to remove most of the moisture from the meat before you start. This means spending a lot of time cutting away fat and making sure your jerky isn’t spoiled before you eat it. If you want to use this beef cut for jerky, make sure to properly prepare it so that it doesn’t spoil.
Tenderloin
The tenderloin cut includes the filet mignon, chateaubriand, and tournedos. These are very tender parts of the meat that divide the sirloin and top sirloin sections. Jerky can be succulent and tender, but “tender” is not always ideal for jerky. They can be used for jerky but may not hold as much on marinades as other cuts of meat.
Rib
The Rib is a popular cut from the backbone and it often yields flavorful steaks, short ribs, cowboy steaks, back ribs, etc.
However, rib meat is not a good choice for making homemade jerky because it is fatty and fine-grained. That makes them hard to cut thinly and dehydrate.
The textures of the meat won’t work well when turned into thin strips, and the dried meat rib part might just crumble after being placed in the food dehydrator. This is due to its texture which won’t hold up during drying process.
Skirt / Plate
Skirt steak is a cut from the cow’s diaphragm muscles. It is a lean, tough cut with many fibers.
It’s a lot tougher than flank steak and you won’t get a lot of flavor from this cut. Dehydrating the meat will only make it tougher and less flavorful. This type of meat is best when it is cooked quickly over high heat, seared, or grilled. It can be used to make stir-fry meat and fajitas. If you have a dog, they may enjoy some yummy skirt steak dog treats.
What To Look For When Buying Meat for Making Jerky?
Making beef jerky at home can be a fun and nutritious activity. However, it is important to choose the right type of meat when making homemade jerky in order to ensure that it has a longer shelf life.
Tenderness
Since we’re trying to remove as much moisture as possible, we want to use cuts of meat that are tender. Tough cuts may not be able to hold all the moisture and may become inedible jerky after drying. Since we’re dehydrating the meat, opt for a cut that is not full of muscles.
Freshness
If you’re looking for a good jerky experience, make sure to buy your meat fresh.
The “use or freeze by” or “best used by” label will tell you when the meat is at its peak quality. Many people make the mistake of buying meat that is past its expiration date, assuming that it will be cheaper. This is not always the case, as the meat may have lost some of its flavor and nutritional value.
The best jerky is typically made from meat that is fresh.
Flavor
Adding spices to beef jerky will give it a unique flavor. Some common spices used are Teriyaki, spicy, garlic, and habanero. The best beef jerky still tastes like beef even after marinating and seasoning; choose fresh meats with great beef flavor.
Cost
The cheapest meat isn’t always the best quality for making jerky. It can have more fat and marbling, which will mean that the jerky won’t be as high quality.
There are many ways to make jerky without spending a lot of money, but some preparations may be necessary. Any of the cuts above will work, but some may require more preparation than others.
If you’re drying out the meat and slavering it with lots of spices, why not save some coin and buy less expensive meat?
Quality
If you’re not familiar with the different USDA grades of meat, below are the different cuts and grades to help you understand what to look for the next time you go shopping.
Prime meat is the highest quality meat you can buy, and it’s typically only available at high-end restaurants. To get this type of cut, you’ll need to look for online meat vendors.
The USDA classifies the majority of beef sold in supermarkets as the choice grade. It is a high-quality beef, with less marbling than prime grade. It’s commonly used for Fillets and ribeyes.
Select grade meat is the lowest grade of meat sold at commercial retailers. It’s a leaner cut that is popular among health-conscious individuals.
Choice grade meat has less marbling than Select, but not as much as Prime. It is typically leaner, but with enough fat and flavor to make good jerky with the right texture, while not having too much fat which would make it spoil quickly.
How to Make Beef Jerky
Freeze the cut of meat you prepare. Allow it to freeze for between 45 and 60 minutes, but not until it’s frozen solid. We want the meat to firm up enough so that you can start cutting into thin slices easily. Remove from freezer and place between two layers of plastic wrap.
Tenderize the beef by hitting it with a mallet, flattening it out and making it softer. To make a chewier jerky, slice the meat with the grain. If you want a more tender jerky, slice the meat against the grain.
For this jerky recipe, Look for the grain in your meat to help you determine where to hit it, then slice against the grain. Try to make slices around one-quarter of an inch thick. You can go with whatever thickness you prefer, but try to make them fairly uniform. In a bowl, combine Worcestershire sauce, soy sauce, and paprika. Add the beef slices and toss to coat. Cover and refrigerate for 1 hour.
Tenderize the beef by hitting it with a mallet, flattening it out and making it softer. Look for the grain in your meat to help you determine where to hit it, then slice against the grain. Try to make slices around one-quarter and one-third of an inch thick. You can go with whatever thickness you prefer, but try to make them fairly uniform. In a bowl, combine Worcestershire sauce, soy sauce, and paprika. Add the beef slices and toss to coat. Cover and refrigerate for 1 hour.
Line two large baking sheets with aluminum foil, then place wire racks on top. Arrange meat strips on the racks in a single layer. The strips will dry faster as the juice runs onto the sheet below. Bake the jerky strips until they are dry and firm, yet still pliable a little bit. Bake beef in the oven for around 3 to 4 hours, turning it on to 175 degrees F. at the beginning. The cooking time will vary depending on your oven and the thickness of your beef; however, this is a good guideline.
When you’re cooking your jerky, it’s important to keep an eye on the progress. Every now and then, take a piece of your jerky out of the oven and taste it. When you taste it, pay attention to how soft or tough the meat is. If it feels too soft or quite fleshy, put it back in the oven; if it feels chewy and tough, remove the remaining jerky from the oven.
It is important to note that the drier the jerky, the easier it will be to store and preserve it. To store beef jerky, look for an airtight container and store it there. It can be stored in the fridge for up to 3 days if you think it’s slightly fatty or undercooked.
Frequently Asked Questions about Best Cut of Beef to Make Jerky
Best cheap cut for beef jerky
The bottom round beef cut is obtained from the exterior part of the leg muscle. It’s a cheap and tough cut that’s great for making meat jerky.
The top round beef jerky cut is a bit more tender than the bottom round. The top round roast is a lean, tough cut of beef that is perfect for making beef jerky. It has a more flavorful and delicious flavor than other cuts of beef, making it the best choice for this popular snack.
How to slice meat for jerky?
When making beef jerky, you can choose between a chewy or more tender jerky. Remove any visible fat from your meat.
When you are slicing meat, it is important to pay attention to the direction the muscle fibers run. If you slice against the grain, your jerky will be less chewy and more tender. However, if you slice with the grain, your jerky will be chewier.
How long do you marinate for beef jerky?
When marinating beef strips, you should cover them in their entirety for around 16 to 18 hours. This will give the meat time to absorb all of the marinade’s flavor.
Will butcher slice meat for jerky?
If you’d like your butcher to slice the beef for you, this will save you a step of the jerky making process. With a commercial slicer, your butcher can cut the beef into uniform slices to your exact specs which will ensure that the jerky cooks evenly in your oven.
Final Thoughts
When it comes to choose the best cuts of meat to make jerky, tenderness and heavy marbling are not what we want, and the best options are rarely the most expensive. For jerky, the best option is usually a leaner cut of meat with little fat marbling. This will give the jerky a more flavorful and delicious flavor. Take care and stay healthy. Thanks for reading!
