What Cut of Beef Makes the Best Jerky? The Ultimate Guide

Jerky is a tasty snack that’s made by drying and curing meat. While jerky can be made from all kinds of meats, beef is one of the most common and arguably makes the best jerky. But not all cuts of beef are created equal when it comes to jerky. The cut you choose can have a major impact on the texture flavor and overall quality of your homemade beef jerky.

In this comprehensive guide, we’ll break down the key factors to consider when selecting a cut of beef for jerky. We’ll also provide plenty of recommendations to help you zero in on the right cut for your jerky making needs. Let’s dive in!

Key Factors When Selecting Beef Cuts for Jerky

There are several important factors to evaluate when picking a cut of beef that will make stellar jerky

Leanness – You want a cut that is lean with minimal marbling and external fat. The more fat the cut has, the harder it will be to fully dehydrate. Excess fat leads to soft, greasy jerky that can spoil quickly. Go for cuts that are over 90% lean if possible.

Tenderness – More tender cuts make jerky with a pleasant, chewy texture after drying. Tough cuts can lead to jerky that requires a lot of chewing. Look for cuts known for tenderness.

Flavor – Beefier flavored cuts lend more flavor to the jerky while drying. Milder cuts may need more seasoning and marinating. Choose a cut with your desired flavor intensity.

Grain – Fine-grained cuts are ideal, as they dry evenly into tender jerky. Coarse-grained cuts can be chewier but may suit your preferences.

Cost – Prices vary among beef cuts. Less expensive ones like round or flank steak can still make tasty jerky. Splurging on pricier cuts is unnecessary.

Availability – Opt for widely available cuts at your local grocery store or butcher shop. Obscure cuts may be difficult to find.

Best Beef Cuts for Jerky

Now let’s get into the specifics on the best cuts of beef for making jerky based on the above criteria. These are my top picks:

Eye of Round

This lean, cylindrically-shaped muscle from the hindquarter is my top pick. It has fine texture, mild beefy flavor, and consistent shape for uniform slicing. Eye of round has minimal marbling, which facilitates even drying. The tenderness also suits jerky well.

Top Round (London Broil)

Top round offers another lean, fine-textured option ideal for jerky. This large round muscle is easy to work with. Top round has very little fat so dries effectively. The flavor is mildly beefy. Tenderness levels vary but still make good jerky.

Bottom Round

Bottom round comes from the outer hindquarter muscle. It has a similar fat and flavor profile to top round but tends to be less tender. Still an excellent jerky choice, especially for those who like a chewier texture. The low price is another plus.

Sirloin Tip

Sometimes labeled knuckle, this small oval-shaped hindquarter muscle provides a tender, mild flavored jerky option. With very low fat, sirloin tip slices easily. Look for it at specialty butchers or high-end grocery stores.

Flank Steak

The long, flat flank steak offers a well-marbled cut with bold beef flavor. Slicing against the visible grain is a must for tender jerky. The higher moisture content means closely monitoring dry time.

Skirt Steak

Skirt steak has even longer muscle fibers resulting in a chewy texture. As a thin cut from the plate primal, it can dry unevenly if not sliced properly. Bold beef flavor balances the higher fat content.

Brisket (Flat Half)

The leaner flat half of a brisket yields jerky with a pleasant chew. With its ample marbling, keep a close eye on dry time. Well-seasoned brisket jerky boasts robust beefiness. Availability of brisket flats varies regionally.

Chuck Shoulder Roast

The affordable chuck primal offers lean options like shoulder roast. Remove silver skin and external fat first. Chuck can dry out so don’t over-dehydrate. Bold chuck flavor pairs well with spicy rubs.

Tips for Preparing Beef for Jerky

Once you have your cut selected, proper preparation is vital for jerky success:

• Trim off any silver skin, thick connective tissue, or excess external fat
• Partially freeze the meat to firm it up before slicing
• Cut across the grain in 1⁄4 to 1⁄2 inch strips
• Marinate strips in desired seasonings for optimal flavor
• Pat dry before dehydrating to help moisture evaporate
• Closely monitor in dehydrator and test doneness to avoid over-drying

Proper selection and preparation of beef cuts leads to amazing homemade jerky. With so many excellent cuts to choose from, you can experiment with different beef jerky recipes using various cuts. Watch the magic happen as you turn fresh beef into a crave-worthy jerky snack.