What Animal Does Beef Jerky Come From? Unraveling the Origins of This Popular Snack

Beef jerky is a beloved snack for many, known for its intensely flavorful, chewy texture. But have you ever wondered – what animal does beef jerky come from? In this article, we’ll uncover the origins of beef jerky and explain exactly which animal this iconic snack is made from

A Brief History of Beef Jerky

To understand what animal beef jerky comes from, it helps to first look at the history of this snack. While today beef jerky is mass-produced and can be found in every gas station and supermarket its origins are much more ancient.

Evidence shows that people have been preserving meat through drying and salting for thousands of years. Some of the earliest accounts of jerky-like products come from South America, where indigenous groups like the Quechua dried llama, alpaca and deer meat into a substance they called “ch’arki”. This technique allowed them to preserve meat for long periods without refrigeration.

From South America, these drying and salting techniques spread northwards through the Americas. When European settlers arrived in North America, they adapted the native peoples’ preserved meat methods to work with the plentiful bison and cattle. It was here that beef jerky as we now know it was born.

The Animal Behind the Jerky

So what animal does modern beef jerky come from? If the name didn’t give it away, beef jerky today is made from – you guessed it – beef! Specifically, beef jerky is made from the lean muscle meat of cows.

Within a cow, the cuts of meat that are most commonly used for jerky include:

• Round
• Sirloin
• Flank
• Brisket

These parts of the cow produce meat that is extra lean. This leanness is important, as the less fat content in the starting meat, the better it will dry.

So when you bite into a tasty piece of jerky, you’re actually eating dried and cured beef, most likely from the cow’s hindquarters or torso. The beef is then sliced or pressed thin before being dried and flavored, producing the jerk we all know and love.

Can Jerky Be Made from Other Meats?

While traditional jerky is made from beef, jerky can also be made from other meats. Some other animals used to produce jerky include:

• Turkey
• Chicken
• Pork
• Venison
• Buffalo
• Elk
• Salmon
• Alligator

The drying and curing process works to preserve any lean meat, so jerky manufacturers get creative with different protein sources. You can find a huge variety of jerky flavors and meats if you browse the jerky aisle or order specialty jerkys online.

That said, beef is still the most popular choice for making jerky. Beef’s savory umami flavor and ample fat marbling make it perfect for producing delicious, textured jerky. For purists, beef jerky is the way to go.

The Nutritional Benefits of Beef Jerky

Now that we know beef is the source of jerky, let’s examine some of the nutritional benefits this meaty snack offers.

Some of the most notable nutrients found in beef jerky include:

• Protein: Beef jerky is high in protein. A 1 ounce serving contains 11g of protein on average. This makes it a nutritious snack for athletes, bodybuilders and anyone looking to up their protein intake.

• Iron: Beef contains heme iron, which is the most easily absorbed form of iron. The iron content is concentrated in beef jerky due to the drying process.

• Zinc: Important for immune function and wound healing, zinc is found in significant amounts in beef jerky.

• Vitamin B12: This vitamin is crucial for nerve tissue health and red blood cell formation. Beef jerky provides an excellent source of B12.

• Sodium: Beef jerky contains a high amount of sodium, which is important to watch if you’re monitoring sodium intake.

Of course, beef jerky should still be enjoyed in moderation as part of an overall balanced diet. But in sensible amounts, it can be a tasty and protein-packed addition to your snack roster.

Making Your Own Beef Jerky

If you want full control over the ingredients and quality of your beef jerky, consider making it at home. With a simple marinade, dehydrator or oven, and 12-24 hours of time, you can produce amazing homemade jerky.

The basic process includes:

1. Selecting lean cuts of beef and slicing into long, thin strips. Sirloin, flank, round and brisket work well.

2. Mixing a marinade. Use soy sauce, liquid smoke, spices, brown sugar and other flavors. Allow to marinate at least 2 hours.

3. Dehydrating the meat slowly, between 145-165°F for 10-24 hours. A dehydrator works best but an oven on its lowest setting can also work.

4. Letting the jerky cool and dry. It will continue to dry and toughen off the heat.

5. Storing in an airtight container for up to 2 months.

If done properly, the result is delicious jerky just how you like it. Get creative with flavors and enjoy the whole process!

Beef Jerky is Dried and Cured Beef

The next time you reach for a piece of jerky, you can snack confidently knowing exactly what animal it came from. So savor the intense beefy flavors and thank the cow for this tasty and convenient snack we now know as beef jerky!