Beef jerky is a popular savory snack made from sliced and dried beef It offers a chewy texture along with a concentrated meaty flavor. But not all cuts of beef work well for making jerky The right selection of meat is crucial to end up with tender and flavorful homemade beef jerky. In this detailed guide, we will look at the best and worst cuts of meat for beef jerky and other factors to consider.
How to Choose the Right Cut of Meat for Beef Jerky
When selecting meat for beef jerky there are three main things to look for
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Lean cuts – Fatty cuts don’t dry out properly and make the jerky greasy. Go for cuts with minimal marbling and external fat.
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Tender cuts – Tough cuts turn out chewy in a bad way. Opt for naturally tender cuts or those that become tender when sliced against the grain.
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Affordable cuts – As you need 2-3 pounds of raw meat per pound of jerky, cheaper cuts help keep costs down.
Beyond that, also ensure the meat is as fresh as possible. Old meat makes bad jerky.
The 5 Best Cuts of Meat for Beef Jerky
Here are the top recommended cuts to use for making delicious homemade beef jerky:
1. Eye of Round
This lean and tender round roast is arguably the best cut for jerky. With barely any fat marbling, the eye of round needs minimal trimming. It has a mild beefy flavor that absorbs marinades well. The grain runs the length of the cut, making slicing easy. While pricier than other round cuts, it’s still affordable.
2. Top Round
Also called London broil, top round is another lean and tender cut from the rear leg. It has a bit more flavor than eye of round. The grain also runs the length of the cut. Top round is used by many commercial jerky brands, and a go-to choice for home jerky making.
3. Bottom Round
Bottom round comes from the outer rear leg, so it’s lean but slightly tougher than top or eye round. Still, when sliced properly, it makes great-tasting jerky. Being affordable and available in large cuts also makes bottom round a good choice.
4. Flank Steak
Flank steak is a lean and flavorful cut from the belly muscles. You’ll need to trim some exterior fat and slice against the grain. But the effort pays off with delicious jerky with a chewy texture.
5. Sirloin Tip
This boneless cut is lean, tender and flavorful. You may need to do some trimming with sirloin tip but not as much as with flank or brisket. It provides excellent flavor for jerky despite being a bit pricier.
Other Cuts Worth Trying for Jerky
Beyond the traditional options, you can also use these cuts to make unique jerky:
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Brisket – The flat cut brisket has a lot of flavor but requires trimming fat. It has a shorter shelf life than round roasts.
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Tri-Tip – This boneless steak is tender and lean with great beefy flavor. But it can be hard to find.
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Ground Beef – Making jerky with 90-95% lean ground beef results in a different, softer texture. Use a jerky gun for ease.
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Venison or Elk – For wild game jerky, venison and elk offer lean, tender and mild-flavored meat.
Cuts of Meat You Should Avoid for Jerky
On the flip side, these cuts tend to make poor jerky:
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Fatty cuts like chuck roast with too much marbling don’t properly dry out.
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Thickly marbled cuts like ribeye or tenderloin lead to greasy jerky.
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Highly exercised cuts like shoulder or shank are too tough even when sliced against the grain.
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Skirt or flank steak have too much interior fat between muscle fibers.
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Brisket point is also too fatty for good jerky.
In general, opt for leanness over richness of flavor when picking a cut for jerky.
How Much Meat Do You Need for Beef Jerky?
To estimate how much raw meat you need:
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Plan on around 3 pounds of raw beef for every 1 pound of finished jerky.
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Removing moisture causes the meat to lose about 75% of its original weight.
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So if you want 1 pound of jerky, start with 3 pounds of raw beef.
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For larger batches, scale up accordingly – 4 pounds raw meat makes ~1 1/3 pounds jerky.
Pro Tips for Preparing Meat for Jerky
Here are some tips on preparing your selected cut of meat for jerky:
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Trim off excess fat and silverskin to prevent chewy jerky.
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Partially freeze the meat to around 20°F to make slicing easier.
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Cut with the grain if tender, against the grain if tough.
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Slice meat 1⁄4 inch thick for the right jerky texture.
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Remove any gristle or sinew for pleasantly chewy jerky.
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Use a sharp knife for clean slices. A jerky slicer makes the job easier.
Properly preparing the meat before marinating and drying is vital for tasty homemade beef jerky.
FAQs on Meat for Beef Jerky
What is the best cut of meat for homemade beef jerky?
The eye of round is considered the best cut for making jerky due to its leanness, tenderness, mild flavor and affordability. Top round, bottom round, flank steak and sirloin tip are other great options.
What cut of beef should not be used for jerky?
Avoid fatty or thickly marbled cuts like brisket point, ribeye, tenderloin or shoulder as they don’t dry properly. Skirt steak and chuck roast are also too tough or greasy for jerky.
Is ground beef good for jerky?
You can use 90-95% lean ground beef to make jerky, but the texture will be much softer. A jerky gun helps extrude uniform strips.
Can you use steak for jerky?
Tender cuts like strip loin or ribeye don’t work well for jerky due to high marbling. Flank steak has the right leanness despite being a steak cut. In general, roasts work better than steaks.
Conclusion
Choosing the right cut of meat is the first crucial step to making great homemade beef jerky. Keep it lean, affordable and moderately tender. Trim off excess fat, slice with the grain, cut 1⁄4 inch thick strips, and remove any gristle. With the proper preparation and one of the recommended cuts like eye round or flank steak, you’ll be rewarded with mouth-watering jerky. Just be sure to use fresh beef and store the jerky properly once dried. Enjoy your tasty homemade jerky!
