There are a multifariousness of cuts of beef that you tin can use to make tender, delicious beef hasty. While top round, bottom round, pectoral, and lifter are typically the best cuts, others like flank and brim steak tin also make not bad jerky. These cuts of beef are all lean, economical, and total of flavor. Let'south look at a few different cuts of meat and acquire how to choose the best ones to make beef jerky!

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Here Are the Best Meats for Tender, Succulent Beef Jerk


  • Pinnacle Round —Also called "Within Round Steak" or "London Bake," this cut comes from the round fundamental region. It'due south an excellent source of lean, economical large-cutting meat for beef hasty. Information technology's as well the most popular cut used by commercial jerky companies. It's extremely lean and affordable, but it'southward not the most flavorful or tender.
  • Lesser Round—Too called "Bottom Circular Oven Roast" or "Round Roast," this cut comes from the same area as the meridian round. Information technology's a niggling tougher simply still makes great beefiness hasty. Overall, it'south pretty similar to the elevation round but a piddling less tender.
  • Eye of Round—Also found in the round primal area, heart of round comes from the elongated muscles located in the center. Information technology'due south more than expensive, simply information technology'due south also more tender and a little more flavorful than top and bottom round.
  • Sirloin Tip—Also called "Knuckle" or "Circular Tip," this is a less popular cut from the round primal but is yet a great option. Information technology'due south in the middle as far as cost goes, and it has more flavor than the other cuts listed in a higher place but is besides less tender.
  • Lifter Meat—Also called "Blade Meat" or "Cap and Wedge Meat," lifter meat comes from the rib cardinal and is meat from the outside of the ribs. This cutting is a little less lean and has medium marbling, making for more tender, flavorful beef jerky at a slightly higher cost.
  • Flank Steak—Too called "Beefiness Flank" or "Plank Steak," flank steak comes from the flank key. It's a lean cut with long grains. Information technology has little fat and marbling. This cut is less tender than lifter meat merely has much more flavor. It'southward as well i of the most expensive cuts for beef jerky.
  • Pectoral Meat—Also called "Special Trim," pectoral meat comes from the chuck primal. It'due south slightly fatty and has decent marbling. This cutting is extremely tender but less flavorful. Pectoral meat is a great affordable option, peculiarly for first-fourth dimension jerky makers.
  • Deer Meat—You tin can also make great jerky with deer meat . It'due south usually very tender, lean, and flavorful. Information technology's a dandy choice for those that honey the game flavor.
  • Elk Meat—This meat is also very lean and swell for making jerky. It's extremely tender and has very little game flavor, unlike deer meat
  • Pork Loin & Tenderloin —This meat is slightly fattier merely works well, peculiarly for sweeter jerkies. Information technology's full of season, relatively inexpensive, and super tender.

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    How To Cull the Best Cut of Meat for Beef Jerky

    You have so many options available, and while at that place aren't whatever hard-and-fast rules for choosing a cut of meat for your beef jerky, we'll requite y'all some general guidelines to help yous brand the best choice.

  • Fatty Content—This is one of the most important criteria for choosing a cutting of beef to make jerky with, and information technology's the first one to await at. When making jerky, you lot can't fully dehydrate the fat, significant that leaner cuts are typically meliorate. Too much fat can cause your hasty to spoil faster. However, if you program to eat all of your jerky within a few days, you can choose a cut with slightly more fatty without whatever problems.
  • Intermuscular vs. Intramuscular Fat —Intermuscular fatty is fat around the protein, and you should remove it earlier starting the jerky-making process. Choosing meat with the least intermuscular fat makes making jerky easier.  Intramuscular fat is the marbling, which runs between muscle fibers. More marbling is better for making jerky; it contributes to the tenderness, juiciness, and rich flavor.
  • Choose Economical Cuts —Fresh, high-quality beef is better than buying the fanciest cut you can discover. Even relatively tough cuts of meat can exist used to make tender jerky. It's usually amend to salve the fancy cuts like ribeye and filet mignon for other uses.


    • Tin You Use Ground Beefiness To Make Jerky?     —Aye! However, information technology's more difficult, and the end result is unremarkably not as tasty as using whole muscle beef. Basis beef jerky will have a much different texture than traditional jerky. If you become this route, choose the leanest meat you can detect and consider looking into a "jerky gun" to make the process easier.

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    Tips for Buying Beef Jerky Meat

  • Buy Fresh Meat—The fresher, the improve. Avoid ownership meat with night spots, ligaments, tendons, or cartilage. Take your time and inspect the beef before taking it home.
  • Purchase the Right Amount—During the aridity procedure, you'll lose a significant portion of the original weight. A good dominion to follow is three pounds of meat for 1 pound of jerky.
  • Find a Butcher—A reputable butcher can be an amazing resource for your jerky-making adventures. They can slice the beef for you, saving you fourth dimension and ensuring that the jerky cooks evenly, which is extremely of import when making jerky at habitation.
  • Know Your Cuts—Once you know what cuts you prefer, you can sentry out for weekly sales and specials, assuasive y'all to purchase large quantities for great prices.

    • All-time Meats for Beef Jerky: Final Thoughts

    Making jerky yourself is challenging, just information technology can exist very rewarding. One of the most important parts of the process is selecting the correct cuts of beef. The best part of making your own beef jerky is that yous get full command over everything, and you tin can experiment on a pocket-size scale to figure out which cuts y'all prefer.

    Want the best beef jerky without all of the hard work? Try out Two Chicks Jerky —Made with only the best USDA certified, grass-fed, and humanely raised cuts of beef!

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