Best Cuts of Beef for Delicious Homemade Jerky

What’s the Best Cut of Beef for Making Jerky?

If you love beef jerky, you know that not all jerky is created equal. The secret to mouthwatering, chewy, and flavorful jerky starts with picking the right cut of beef. Whether you’re a seasoned jerky maker or just starting out, choosing the right meat can make all the difference in texture, taste, and even how long your jerky lasts. Let’s break down everything you need to know about the best cuts of beef for homemade jerky, plus some handy tips to get perfect results every time.

Why Does the Beef Cut Matter for Jerky?

Beef jerky is all about lean, flavorful strips of meat that dry well and chew easily. The cut you choose affects:

Texture: Leaner cuts make for chewier, less greasy jerky.
Flavor: Some cuts have a richer, beefier taste.
Shelf Life: Less fat means longer-lasting jerky, since fat can go rancid.
Ease of Slicing: Some cuts are easier to slice thinly and evenly, which is key for even drying.

The Top Cuts of Beef for Jerky

When it comes to making jerky, you want beef that’s lean, affordable, and easy to work with. Here are the most popular choices:

1. Eye of Round

This is hands-down one of the best cuts for beef jerky. The eye of round comes from the rear leg of the cow and is very lean, making it ideal for drying. It has a uniform shape, so you get even slices with minimal fat.

Pros: Lean, affordable, easy to slice against the grain.
Cons: Not as tender as some other cuts, but perfect for jerky’s classic chew.

2. Top Round (London Broil)

The top round is another favorite among jerky enthusiasts. It’s a bit larger and slightly more tender than eye of round but just as lean. You’ll often find it labeled as “London Broil” in stores.

Pros: Lean, easy to find, great flavor.
Cons: Can be a bit tougher if not sliced thinly enough.

3. Bottom Round

This cut is also from the rear leg and is lean like the others. It’s usually more affordable but can be a little tougher than top round or eye of round. Still, it makes excellent jerky when sliced properly.

Pros: Budget-friendly, lean.
Cons: Slightly tougher texture.

4. Sirloin Tip

The sirloin tip is a bit pricier but offers great flavor and is still quite lean. It’s tender enough to make softer jerky if that’s your preference.

Pros: Tender, flavorful, lean.
Cons: Costs more than round cuts.

5. Flank Steak

If you like your jerky with a richer flavor and don’t mind paying a little extra, flank steak is a good choice. It has long muscle fibers that give your jerky a unique texture—just be sure to slice it thinly against the grain!

Pros: Bold flavor, distinct texture.
Cons: More expensive, can be tough if not sliced correctly.

Cuts to Avoid for Jerky

Avoid fatty cuts like ribeye or brisket point. Fat doesn’t dry well and can turn rancid quickly, shortening your jerky’s shelf life and affecting its texture. Always trim off any visible fat from your chosen cut before marinating and drying.

How to Choose the Right Cut at the Store

Look for Lean Meat: The less fat, the better. Fatty streaks can ruin your jerky’s texture and shelf life.
Check the Grain: Cuts with visible grain are easier to slice properly for jerky (against or with the grain depending on your preferred texture).
Buy in Bulk When Possible: Jerky requires a lot of meat since it shrinks during drying. Buying larger cuts can save money.
Ask Your Butcher: If in doubt, ask for recommendations or request that they trim excess fat for you.

Slicing Tips for Perfect Jerky

Semi-Freeze First: Place your meat in the freezer for about an hour before slicing. This firms it up and makes thin, even slices much easier.
Slicing Against vs. With the Grain:
- Slicing against the grain gives you tenderer jerky that’s easier to chew.
- Slicing with the grain gives you chewier, classic-style jerky.
Aim for Thickness: About 1/8” to 1/4” thick slices work best for even drying and great texture.
Trim All Fat: Even small bits of fat can spoil your batch over time—so trim thoroughly!

Preparing Your Beef for Jerky

Trim Excess Fat: Use a sharp knife to remove all visible fat from your chosen cut.
Semi-Freeze and Slice: As mentioned above, chill your meat before slicing for best results.
Marinate Thoroughly: A good marinade adds flavor and helps preserve your jerky. Marinate at least 4-12 hours (overnight is best) in the fridge.
PAT DRY Before Drying: Remove excess marinade with paper towels before dehydrating—this helps achieve that classic dry texture.

The Best Way to Dry Beef Jerky

You can use a dehydrator (the easiest and most consistent method), your oven set at low heat (around 160°F), or even smoke your jerky for added flavor. Spread slices in a single layer and avoid overlapping so air can circulate freely.

Troubleshooting: Common Jerky Mistakes

Slices Too Thick: Thick pieces dry unevenly and may stay chewy or spoil faster.
Slices Too Thin: Super-thin pieces can become brittle or burn.
Poor Fat Trimming: Any leftover fat will shorten shelf life and affect taste.
No Marinating Time: Skipping or rushing the marinade leaves your jerky bland and less preserved.
Poor Storage: Store cooled jerky in airtight containers or vacuum-sealed bags for maximum freshness.

Frequently Asked Questions (FAQ)

Can I use ground beef for jerky?

You can! Ground beef jerky (often called “jerky sticks” or “formed jerky”) is made by mixing lean ground beef with spices and pressing it into strips. Be sure to use at least 90% lean beef and follow safe drying guidelines.

How much beef do I need?

A good rule of thumb: one pound of raw beef yields about one-third pound of finished jerky after drying. Plan accordingly if making large batches!

How do I store homemade beef jerky?

Store cooled jerky in airtight bags or containers in a cool, dry place. For longer storage (over two weeks), keep it in the fridge or freezer to maintain freshness.

How long does homemade beef jerky last?

If stored properly, homemade beef jerky lasts up to two weeks at room temperature and several months in the fridge or freezer.

Can I make jerky from other meats?

Absolutely! Venison, turkey, chicken, and even pork can be used—just make sure they’re lean and follow safe preparation guidelines for each type of meat.

The Bottom Line: Choose Lean Cuts for Best Results

The best beef jerky starts with lean cuts like eye of round, top round, bottom round, sirloin tip, or flank steak. Trim all visible fat, slice evenly (preferably against the grain), marinate thoroughly, and dry carefully for delicious homemade results every time. With these tips and a little practice, you’ll be making snack-worthy beef jerky that beats anything you can buy at the store!