What Part of the Cow is Beef Jerky Made From?

Beef jerky is a popular high-protein snack that is made by taking lean cuts of beef, curing them with spices and salt, and slowly air drying the meat until it reaches the perfect chewy, shelf-stable texture. But with so many different cuts of meat coming from a cow, what part actually makes the best jerky?

In this article we’ll look at the key factors that go into selecting the right cut of beef to make delicious jerky from leanness and texture to cost-effectiveness. We’ll also overview the most popular sections of the cow used for jerky and explain why certain cuts rarely make the cut.

How Beef Jerky is Made

To understand what makes an ideal jerky cut of meat, it’s important to first understand the basic process of how beef jerky is made

• Slicing – The beef is first trimmed of fat and sliced into long, thin strips against the grain. This makes the meat easier to dry.

• Marinating – The strips are tossed in a liquid marinade or dry spice mix to add flavor. The marinade also helps tenderize.

• Cooking – The meat must be heated to 160°F to kill bacteria before drying.

• Dehydrating – The marinated strips are slowly dried at low temperatures (140-150°F) to remove moisture.

• Packaging – Once fully dried, the jerky is sealed in bags or jars to prevent spoilage.

Factors for Selecting Cuts of Beef for Jerky

With this process in mind, here are the two main factors considered when selecting the best cuts to make jerky:

Leanness

• Fat doesn’t dry out as well as lean beef when making jerky.
• Remaining fat leads to faster spoilage.
• Thus, leaner cuts of beef work best.

Cost

• Commercial manufacturers select cheaper cuts to keep costs down.
• For home jerky, cheaper cuts also help save money.

So the ideal cuts are lean yet affordable. The specific part of the cow determines this balance.

Most Common Cuts Used for Beef Jerky

Taking into account leanness and cost, here are the most frequently used cuts of beef for making jerky:

Round

• The rear leg region is lean and affordable.
• Bottom round and top round are very popular.
• Sliced with or against the grain.

Flank

• The abdominal flank offers great texture.
• Grain can be followed for chewier jerky.
• Provides good value as a beef cut.

Sirloin

• The sirloin region near the back is lean.
• Cuts like tri-tip work great.
• Not the cheapest cut, but very effective.

Brisket

• With sufficient trimming, the brisket makes a good choice.
• Provides a beefy, dense jerky at a good price.
• Higher fat means shorter shelf life.

Less Ideal Cuts for Jerky

On the other hand, certain cow cuts are rarely used to produce jerky:

• Shank – Too tough despite being lean.

• Rib – Great tenderness but far too high in fat.

• Plate – Contains cartilage and is quite fatty.

• Chuck – Requires extensive trimming to remove fat.

So those are the key parts of the cow used for making beef jerky based on their inherent leanness, texture, and cost profile. While any cut can technically be made into jerky through sufficient processing, cuts from the round, flank, sirloin, and brisket offer the best results.

Making Ground Beef Jerky

In addition to sliced whole muscle jerky, jerky can also be made from ground beef. The key is using the leanest blends like 95% or 97% lean ground beef.

Ground sirloin or other extra lean grinds from the cow’s rear deliver the best texture and flavor for ground jerky. With a lower moisture content, it makes the drying process easier.

When selecting meat to make delicious beef jerky, opt for more affordable lean cuts like the round, flank, sirloin, and brisket. Trimmed brisket provides robust flavor while round offers great value. Flank jerky has a nice chewy texture. The sirloin hits the ideal balance of leanness, tenderness, and cost. With the right cut and proper processing, you can enjoy tasty homemade jerky.