What Meat is Used for Beef Jerky? A Guide to the Best Cuts

Making delicious beef jerky at home requires selecting the right cut of meat. While there are many options, some cuts are better suited for jerky than others. Choosing the proper meat is essential to ensure your jerky turns out tender and flavorful with an ideal shelf life.

In this comprehensive guide, we will walk through the following:

• The criteria for selecting the best meat for jerky
• The top recommended cuts of beef for jerky and their characteristics
• Other cuts of meat that can work for jerky
• Tips for buying quality jerky meat

Choosing Meat for Beef Jerky: What to Look For

When selecting beef to make jerky the most important factor is the fat content. You want a lean cut with minimal fat since the fat does not fully dehydrate like the lean meat does. Meat with high fat content can cause jerky to spoil quickly.

Here are the key criteria to evaluate

Fat content – Choose very lean cuts with minimal marbling or external fat. Trimming may be required.

Tenderness – While naturally tough cuts get tender when made into jerky, some are more tender than others.

Flavor – Cuts with more collagen and fat have richer flavor. Go for good beefy flavor.

Economical – No need for expensive prime cuts. Save money with affordable tougher cuts.

Availability – Select readily available cuts for easier sourcing.

Grain – Look for straight grain that’s easy to slice against.

Freshness – Avoid discoloration, odor, or expiration dates. Fresh is best.

Keeping these factors in mind, let’s look at the best options for beef jerky.

Top 7 Recommended Cuts of Meat for Jerky

Through extensive testing, we have identified the following cuts of beef as the best choices for making delicious, tender jerky every time:

1. Eye of Round

Our top recommendation is the eye of round. This extra-lean and tender round cut has a mild beefy flavor. The cylindrical shape makes it easy to slice against the grain. It’s also affordable and widely available.

Fat Content – Very lean

Tenderness – Tender

Flavor – Mild beef flavor

Price – Affordable

Availability – Widely available

2. Top Round (London Broil)

Also called the inside round or London broil, this super lean, moderately tender cut is used by many commercial jerky operations. It has good beefy flavor and is easy to work with.

Fat Content – Very lean

Tenderness – Moderately tender

Flavor – Beefy flavor

Price – Very affordable

Availability – Widely available

3. Bottom Round

Bottom round comes from the upper rear leg of the cow. It’s affordable and lean but not as tender as other rounds. Still an excellent choice for jerky.

Fat Content – Very lean

Tenderness – Less tender

Flavor – Beefy flavor

Price – Affordable

Availability – Moderately available

4. Sirloin Tip

Also called knuckle, this lean and flavorful round cut is more tender than top or bottom round. Slightly tougher to find than other rounds but great if you can get it.

Fat Content – Very lean

Tenderness – Tender

Flavor – Beefy flavor

Price – Affordable

Availability – Harder to find

5. Lifter Meat

Lifter meat from the rib primal is tender and rich in beefy flavor. The thin shape makes it perfect for slicing jerky. Does have some fat to trim.

Fat Content – Moderate fat

Tenderness – Tender

Flavor – Very beefy

Price – Moderately affordable

Availability – Rare; specialty butcher

6. Pectoral Meat

Also called special trim, this brisket-like cut is lean, tender, and beefy but requires some trimming. The thin shape works well for jerky.

Fat Content – Moderate fat

Tenderness – Tender

Flavor – Beefy

Price – Affordable

Availability – Rare; specialty butcher

7. Flank Steak

Flank steak has lots of flavor but is slightly fattier. Cutting against the grain is a must for tenderness. Works great for flavorful jerky.

Fat Content – Moderate fat

Tenderness – Less tender

Flavor – Very beefy

Price – Moderately expensive

Availability – Widely available

Other Cuts of Meat for Jerky

While the main cuts listed above are ideal, here are some other cuts of meat that can be used to make jerky:

• Brisket – Requires meticulous trimming but makes tasty jerky. Choose the leaner flat cut.

• Skirt Steak – Boldly flavored but fattier. Must slice against grain.

• Ground Beef – Works but has a different texture. Choose over 90% lean.

• Venison & Elk – Excellent extra-lean and tender wild game options.

• Pork Loin – Works well for sweet jerkies but has some fat.

• Chicken or Turkey Breast – Lean with mild flavor. Slice thin.

Buying Quality Meat for Jerky

Follow these tips when purchasing meat:

• Buy fresh – Avoid discolored, odorous, or old meat.

• Inspect carefully – Look for well-marbled, bright red cuts with no dark spots.

• Shop on sale – Buy in bulk when rounds go on sale.

• Pick a butcher – They can slice meat and recommend cuts.

• Calculate 3:1 ratio – Buy 3 lbs. meat per 1 lb. finished jerky.

• Consider online sources – Order grass-fed, organic, or locally raised beef.

To make the best beef jerky, choose very lean cuts like eye of round, top round, bottom round, sirloin tip, lifter, and pectoral meat. Focus on affordable cuts with great flavor and tenderness. Always start with the freshest highest quality meat you can source. With the right cut and proper technique, you will be enjoying tender and delicious homemade jerky.