Beef jerky is a tasty, protein-packed snack that’s easy to make at home. However, one of the keys to getting the ideal texture is knowing how to properly cut the meat before dehydrating it into jerky. The way you slice the meat can make a big difference in whether your homemade jerky turns out chewy or tender.
In this comprehensive guide, we’ll go over everything you need to know about how to cut meat for beef jerky to achieve your desired texture
Understanding the Meat “Grain”
Before we get into slicing techniques, it’s important to understand the concept of meat “grain.” All meat has a distinct grain or fiber pattern that runs in a certain direction within the muscles. This grain affects how the meat tears and chews when you bite into it.
You can see the grain by looking closely at the meat. There will be thin lines running in parallel through the muscles, indicating the direction the fibers are oriented.
The grain typically runs lengthwise with the cut of meat. So for example in a flank steak the grain would run the long way while in a round steak it would run top to bottom.
Cutting With vs Against the Grain
Knowing the direction of the grain is key because you can cut either with the grain or against it. How you slice in relation to the grain will determine the texture:
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With the grain – Produces chewy, tough jerky. Cutting slices along the same direction as the grain preserves the long muscle fibers.
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Against the grain – Results in more tender, easily chewable jerky. Slicing crosswise across the grain shortens the muscle fibers.
Beef jerky aficionados have strong opinions about which texture they prefer. Your personal taste will guide you in choosing your slicing method.
If you like a chewy jerky that takes longer to soften up while you chew it, cut with the grain. For a more tender style of jerky, slice against the grain instead.
Slicing beef jerky with and against the grain
Slicing with vs against the grain changes the jerky texture (Image credit: BeefJerkyHub)
Tips for Cutting Jerky Meat
Follow these steps for prepping and slicing your meat perfectly every time:
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Start with a lean cut – Flank, eye of round, and bottom round are all good choices. Trim off any thick visible fat first.
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Partially freeze – For easier slicing, freeze the meat for 1-2 hours until firm but not solid.
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Map the grain – Look at the cut and identify which way the muscle grain is oriented. Mark with slashes if needed.
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Slice to desired thickness – Cut along or against the grain based on your preferred texture. Aim for 1⁄4 inch slices.
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Keep uniform – Try to make all slices the same thickness for even drying. Use a jerky slicer for precision.
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Tenderize (optional) – For chewier jerky that’s still tender, slice with grain then pound slices before marinating.
Achieving the Perfect Jerky Chew
Here are some other slicing tricks to hit the jerky texture you love:
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For lightly chewy jerky, cut with the grain but in thinner slices around 1/8 inch.
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For jerky that’s still a little tender but with some chew, slice diagonally at an angle to the grain direction.
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Alternate between slicing some pieces with and some against the grain to enjoy both textures in one batch.
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Cut any leftover scraps against the grain so they dry faster and don’t go to waste.
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If using ground meat, the texture won’t depend on grain direction. Just form into thin strips before drying.
With practice and experimenting with different slicing techniques, you’ll be able to produce homemade beef jerky with the ideal chew and tenderness to satisfy your preferences. Now get out your best knife and start slicing up some tasty jerky!
Cut with or against the grain?
You have probably heard about the “grain” of meat; and depending on how you cut in regards to the grain will affect the texture of your jerky. The simplest explanation is:
- Slicing WITH the grain = Chewy / Tough Jerky
- Slicing AGAINST the grain = Less Chewy / Soft Jerky
So what exactly is the “grain” of meat? The grain of meat refers to the direction the muscle fibers run within a piece of meat. Okay, so how do you know what direction the muscle fibers run?
You will be able to see the lines of fibers that run parallel to each other along a cut of meat. In the picture below, the fibers are running vertically from bottom to top.
Slicing in the SAME direction of the fibers is called “slicing WITH the grain”. The 3 slices of meat seen above were sliced WITH the grain at about a ¼” thick. As mentioned earlier, slicing with the grain will produce a more chewy / tougher piece of jerky.
In the picture below you will see the blue arrows again showing the direction of the grain of the meat. When slicing the meat perpendicular to the direction of the grain (in the direction of the black arrows), you will be slicing AGAINST the grain. Again, as mentioned earlier; this will produce a softer / less chewy piece of jerky.
Below is an example of slicing AGAINST the grain.
This is what a slice of meat looks like when it is cut against the grain at about ¼” thick. You can see that the muscle fibers are running in several directions. This makes the jerky easier to tear apart and less tough.
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You can also use a jerky slicer when cutting up beef jerky meat. I use a Westin Jerky Slicer to get even sized strips which is fantastic when drying your jerky. Since the strips are the exact same size, they dry evenly.
This means no more pulling several pieces of jerky off the dehydrator and leaving other pieces on to keep drying because they are a little thicker.
To use the Westin Slicer, cut the roast in 1 ¼” slabs and feed it through the machine. A couple turns of the handle feeds the piece of meat through and it slices it with ease.
Just feed the slabs through the slicer either with the grain or against the grain to achieve your favorite chew!
Slice the meat WITH the grain and tenderize with a meat mallet (beat the hell out of it with the pyramid pointed side). This will break up the muscle fibers and make the jerky a little less chewy. (This will give you a chew not as tough as if you sliced only with the grain and not as soft as slicing only against the grain)
This technique works great when making The BEST Beef Jerky Recipe.
I hope this has helped you decide how to slice your beef for making beef jerky. Let me know if you have any questions in the comment section below! Happy Jerky Making!!!
As a grill master and seasoned jerky connoisseur, grilling/smoking meats consumes most of my time. Here I share my favorite jerky and grilled/smoked recipes with you!
What You’ll Need To Make Homemade Beef Jerky
The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket (I use McCormick).
How to Slice Meat for Delicious Beef Jerky. Tips from a Pro.
FAQ
Do you cut beef jerky with or against the grain?
Always cut your meat for beef jerky across the grain. If you end up with crumbly meat doing it this way, you are simply doing it wrong or using a poor choice of meat. Your meat will always be more tender cutting it across the grain. If you like your jerky to be extremely tough, then go ahead and cut it with the grain.
How to cut meat for jerky without a slicer?
I just lightly freeze it and slice it with a knife to my desired thickness. I end up with a little variation, but it’s mostly uniform. If you cut by hand and you’re making a lot, I recommend wearing gloves. Edit: even with the few pieces that come out too thin/thick, I just remove them from my oven earlier/later.
How thick should you cut meat for beef jerky?
use lean cuts like top or eye of round. pat the jerky dry from any marinade before dehydrating to accelerate the process. freeze meat before slicing to make it easier to cut. slice very thin pieces no more than 1/4 inch in thickness.