What Kind of Meat Do You Use for Beef Jerky?

Beef jerky is a tasty snack that has been enjoyed for centuries. The secret to making great jerky is choosing the right cut of meat. I tested many types of meat to determine what makes the best beef jerky. In this article, I’ll share my findings on the best and worst cuts of meat for homemade beef jerky.

The Best Cuts for Tender Jerky

After extensive testing I found that lean cuts from the hindquarters and round produced the most tender jerky. Here are my top picks

Eye of Round

Eye of round was the clear winner This large, oval muscle from the rear leg is the most tender part of the round. It has

• Very lean meat with minimal fat to trim
• An affordable price
• Long grain running the length for easy slicing

Eye of round makes deliciously tender jerky every time. I like using it for heavily spiced jerkies that need a tender, beefy base.

Top Round

Also called London broil, top round is cut from the inside leg muscle. It hits the sweet spot between tenderness and price. Top round has:

• Lean, flavorful meat
• Lower cost than premium cuts
• Easy to slice against the grain

I use top round to make classic peppered jerky. It handles spices beautifully.

Bottom Round

Bottom round comes from the outer upper leg. It has:

• Very lean meat that’s easy to trim
• Good beefy flavor from light marbling
• An affordable price tag

Bottom round makes great tasting jerky on a budget. I like using it for salty, savory jerkies.

Flank Steak

Flank steak is cut from the belly muscles. It has:

• Deep beefy flavor
• Lean profile when trimmed
• Distinctive grain for texture

Flank steak makes flavorful, grained jerky. Cut it across the grain for tender bites. It costs more than round cuts but carries big beef flavor.

Avoid These Cuts for Jerky

On the flip side, some cuts don’t perform well for making jerky due to high fat content, cost, or tough textures. Cuts I don’t recommend include:

• Brisket: Too much fat makes the jerky greasy.
• Chuck: Contains too much connective tissue, resulting in tough jerky.
• Ribeye: High marbling means the fat doesn’t dry properly.
• Tenderloin: It’s lean but too expensive for jerky-making.
• Sirloin: While tender, it lacks the beefy flavor needed for jerky.

The high amount of fat and connective tissue in these cuts overpowers the flavor and texture of the meat. They dry out greasy and chewy. For tender, beefy jerky, opt for the round primal instead.

Grinding Meat for Jerky

You can also make jerky from ground beef. Use 90% or higher lean ground beef so the fat cooks out properly. Ground jerky has a totally different texture but it’s easier to chew.

If using ground meat:

• Add cure #1 to help prevent bacteria.
• Cook to 160°F internal temperature before dehydrating.
• Use a jerky gun for easy shaping.

I like mixing ground venison or turkey with lean beef for a flavorful twist.

Tips for Buying Meat

Keep these tips in mind when selecting meat for jerky:

• Choose fresh, bright red meat without discoloration.
• Estimate 1 pound dried jerky per 2-3 pounds fresh meat.
• Trim all exterior fat caps and silverskin.
• Ask the butcher to thinly slice roasts for you.
• Look for sale prices on round cuts at warehouse clubs.

Investing in quality beef ensures the best results for your homemade jerky.

The Takeaway

The cut of meat plays a big role in jerky texture and flavor. For the most tender, beefy jerky, choose fresh, lean round cuts like eye of round, top round, and bottom round. Flank steak also makes great jerky with a grained texture. Avoid cuts high in fat or collagen that dry out greasy. With the right meat, you can make juicy, flavorful homemade beef jerky.

So next time you’re prepping jerky, grab an eye of round or top round roast. Follow my recipe for smoked beef jerky and you’ll have delicious homemade jerky ready to enjoy!