What is the Best Meat for Beef Jerky?

What is the Best Meat for Beef Jerky?

When it comes to snack foods, beef jerky is a meat-lover’s favorite! If you’re planning to make your own, one of the most important things to realize is that the type and cut of meat you choose makes all the difference, not only for the taste but also for the texture!

Right now, you may be wondering to yourself, ‘what is the best meat used for making beef jerky?’
What is the best meat for beef jerky? Many jerky lovers believe top round and bottom round are the best cuts of meat for making beef jerky.

They’re both lean, flavorful and not as expensive as sirloin tip or flank steak, for example. The ‘best’ jerky, however, is a matter or personal preference and is made with whatever meat provides the taste and texture you like most!

Now that you know what the best meat for making beef jerky is, let’s take a closer look at this in more detail below. We’ll discuss the ‘best cuts’ of meat and which varieties make the tastiest jerky.

We’ll explore whether (or not) wild meat or pork can be used and if so, which type is best. We’ll also review what thickness of meat should be used, how to slice it properly and how important a good cut is to making great-tasting jerky.
So, if you’re ready to learn more, then let’s get started!

Is There a Best Cut of Meat for Making Beef Jerky?

There is a ‘best’ cut when it comes to making beef jerky. Meat with the least amount of fat possible will make the tastiest jerky.

Try to choose the freshest, leanest cuts of meat you can find (for best results). Expired or almost-expired meat should never be used for jerky.
Be sure to inspect the meat carefully.

Take your time and look for ones with very little fat. If possible, get the butcher to cut it for you. This will ensure you get the proper thickness you require.

Do not buy ‘old’ meat, no matter how great of a deal it is!

What is Best Meat to Make Beef Jerky With?

Lean, fresh meat is the best for making beef jerky. The ‘top five’ include the following:
Top Round
Top Round beef is cut from inside the leg muscle of the cow and is often considered to be the best for making jerky. It’s very lean, tender and tasty. It’s also relatively cheap compared to other cuts, such as sirloin tip, for example.
Bottom Round
Bottom Round beef is the second-best choice for making jerky. It is cut from the outer, upper-rear leg muscle of the cow. Not as lean as top round, it is still flavorful and inexpensive compared to some other cuts. It may contain slight marbling near the center, which should be trimmed away.
Sirloin Tip
Sirloin Tip beef is the second most-tender cut next to top sirloin. It’s also extra lean and very good for making jerky. It’s not as commonly used as top round or bottom round, for example, due to its higher overall cost.
Flank Steak
Flank Steak is one of the most expensive types of beef. It must be cut against the grain, otherwise the jerky made from it will be very tough. It requires more work to prepare, such as trimming away excess fat. Some interior marbling is also present, yet it remains a tasty alternative.
Ground Meat
Ground meat is also good for beef jerky, provided its extra lean (at least 90% pure meat) and fresh. It makes a softer style that’s easier to chew and has a different texture than traditional beef jerky. A jerky gun is usually required, unless you can somehow flatten and/or cut the meat into strips.

Can Pork be Used to Make Jerky?

Apart from beef, which is the typical meat used to make jerky, pork tenderloin is another option. It makes great-tasty sweet and/or spicy jerky varieties.

It’s also economical in comparison to beef. Very tender with a mildly pleasing taste, it’s a great alternative to traditional beef jerky.

Can Wild Meat be Used to Make Jerky?

Contrary to popular belief, beef isn’t the only meet that can be used to make jerky. Wild meat such as deer is another great choice. Often referred to as venison-style jerky, deer meat is very tender and extremely lean.

It is also organic and free of artificial growth hormones. The wonderfully wild or game flavor (with just a little bit of marbling in the center) makes for unique and tasty jerky eating experience!

Elk meat is also great for making jerky

Similar to venison-style jerky, it’s extra lean and very tasty. It has a milder flavor (not so wild of ‘gamey’) which will suit even the pickiest of eaters!

With minimal interior marbling and an ultra-tender texture, it’s a delicious and natural choice (again, like deer, its organic and free of artificial growth hormones) for making great jerky.

What is the Best Thickness for Beef Jerky?

The best beef jerky is that which has the same thickness of meat throughout it. The typical diameter is approximately ¼ of an inch thick. If possible, have a butcher cut the meat for you.

This will ensure that the beef is of an even thickness and will also save you time and energy in the long run.

The beef should be cut with the grain, if possible. Cutting lean, fresh meat against the grain will only result in chucks (rather than slices) of meat and slices of equally thick beef is what you want.

If you’re unsure as to which way the grain runs, cut off a thin slice of meat, grasp both ends and then pull it apart. If is separates easily (and in strips) then that is the direction in which the grain lies.

How Important is a Good Cut of Meat for Beef Jerky?

A good cut of meat is very important when making beef jerky.

It’s the cut that ultimately determines the overall flavor and texture. While it’s possible to use cheaper or fattier cuts of meat, the taste and quality of the final product will be comprised.

Many commercial jerky makers will use cheaper cuts of meat with slight marbling. To improve the texture and taste of the jerky, fruit juices are often added to help breakdown the fat enzymes and make it ‘less chewy’.

While this helps to tenderize the meat by softening the fat, it won’t break down the gristle entirely.

Is it Cheaper to Make or Buy Beef Jerky?

It can be cheaper overall to make your own jerky, but not by much. If you purchase beef at full retail price, along with spices and other ingredients, the savings incurred will be minimal.

The advantage of making beef jerky (as opposed to buying it) is not the money saved but rather the improved taste and quality of the product.

Buying beef jerky can be expensive, which is often why people choose to make it themselves.

The high cost is due to the time and effort needed to produce a quality product, as well as the amount of meat necessary to make a relatively small amount of jerky.

On average, it takes approximately 2 & ½ pounds of beef to make 1 pound of jerky! For more on this check this post: “Why is beef jerky so expensive?”

Conclusion
To conclude, top round and bottom round are the best cuts of beef for making jerky. They’re not only lean, tender and tasty but they’re also cheaper than sirloin tip or flank steak, for example.

Other types of meat can also be used, such as pork tenderloin or even wild meats including deer and elk. Ultimately, the ‘best’ jerky is the one that you like the most. It’s a matter or taste, texture and personal preference.
Bon Appetit!

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