The Best Cuts of Beef for Making Jerky

Beef jerky, a popular snack known for its portability, long shelf life, and distinct flavor, is typically made from lean cuts of beef to ensure it maintains its quality and stays fresh. There are several popular cuts used for this purpose, each offering a unique blend of texture, flavor, and structural integrity. In this article, we explore the most commonly used cuts and suggest expert tips for achieving the perfect jerky.

Common Cuts Used for Beef Jerky

Beef jerky is often made from lean cuts that come from the round or flank regions of the cow, as these areas are known for their low fat content and suitable texture for the drying process. Here are some of the most frequently used cuts:

Top Round: A popular choice due to its leanness and affordability, making it a favorite among home jerky makers and commercial producers alike. Bottom Round: Another lean cut commonly used for jerky, often thinner in structure, contributing to a chewy texture. Sirloin: Offers good flavor and a tender texture, making it a preferred choice for those seeking a more flavorful jerky. Flank Steak: Lean and flavorful, though it can be tougher; this cut is excellent for those who enjoy a firm, chewy texture in their jerky. Brisket: Sometimes used for a richer flavor, though it has more fat, making it less suitable if maintaining a lean profile is important.

Personal Insights from a Jerky Maker

One experienced jerky maker shares their insights on their preferred cuts and tips for achieving quality jerky:

I usually used top round select grade that was trimmed of fat and the vein removed. It's perfect for making large pieces that take seasoning well.

But I've used every part of a lean-out bull to make it, so don't limit yourself to just the popular cuts. My personal favorite was to use a slightly trimmed sirloin. The fat seemed to concentrate the flavor, and it seldom turned rancid as I froze it immediately upon cooling down, and my family and I ate 4 to 5 lbs a week.

Another place I worked preferred eye of round, and in school, they preferred pectoral. Remember, whatever you use must be trimmed of fat as the fat can cause your jerky to become rancid. Bottom round is a good choice, but make sure to trim away the fat cap. Eye of round would be among the best cuts for jerky.

Many wild game butchers will usually use the leftover trim after cutting away the good roasts and steaks, but always remember: junk meat makes junk jerky. Don't be afraid to sacrifice some of the good stuff if you are looking for quality jerky.

Expert Tips for Quality Jerky

Here are some additional tips to ensure your jerky turns out as desired:

Trimming Fat: Regardless of the cut, always remove all visible fat before starting the jerky-making process. Fat can spoil more quickly and contributes to a rancid taste. Marination: Use marinades that complement the beef’s natural flavors and add extra flavor to enhance the taste of your jerky. Drying Temperature: Ensure you use the correct drying temperature to avoid overcooking or undercooking, which can affect the texture and flavor of your jerky. Freezing: For best results, let your jerky cool completely and then freeze it immediately. This can help prevent bacterial growth and ensure that the jerky stays fresh over time. Storage: Proper storage is essential. Keep your jerky in a cool, dry place or in the freezer to maintain its quality.

In conclusion, the right cut of beef is crucial for making delicious, quality jerky. Whether you prefer Top Round for its affordability, Sirloin for its flavor, or Bottom Round for its texture, taking the time to understand the characteristics of each cut can make a significant difference in the final product. Happy jerky-making!