Look for a lean cut that fits your budget and is easy to slice evenly. This guide compares common choices and explains how trimming and slicing affect the finished texture.
Look for a lean roast with a clear grain and little connective tissue. Round cuts are often reasonably priced and easy to portion into strips. Compare the actual cuts and prices at your store before choosing.
Why lean cuts work well
Fat can become rancid during storage, so trim visible fat before slicing. A lean cut is easier to prepare than one with fat running throughout it. You still need the heating and drying steps in your recipe.
Ribeye, chuck and other heavily marbled cuts take more trimming. Round cuts are usually a more practical choice when you want lean strips without much waste.
Choose a lean cut and trim visible fat.
The cuts, ranked
The cuts below vary in shape, price and texture. Start with the round cuts if you want a roast that is straightforward to trim and slice, then compare the other options for the texture you prefer.
| Cut | Best for | Notes |
|---|---|---|
| Top round | Best all-round | A lean roast that can be cut into long, even strips. Compare its price with other round cuts. |
| Bottom round | Runner-up | Another lean round cut. Choose it if the price or roast size suits your batch. |
| Eye of round | The neat one | A smaller roast with a regular shape that makes it easy to cut similar-sized slices. |
| Sirloin tip | Tender lean | An alternative to round cuts when you want to compare texture and price. |
| Flank | Bold grain | A pronounced grain makes slicing direction important. Cut across it for a more tender bite. |
| Skirt | Big flavor | Trim the membrane and pay attention to the grain when slicing. |
Top round, the default
Top round is a useful starting point. Its size gives you room to cut longer strips, and it generally needs less trimming than a heavily marbled roast. Check its price against bottom round and eye of round.
Bottom round & eye of round, the close runners-up
Bottom round is another lean option. Eye of round is smaller and has a regular shape, which can make slicing easier. Choose based on price, how much meat you need and the trimming each roast requires.
Sirloin tip, flank & skirt, for flavor and chew
Sirloin tip, flank and skirt offer other textures and shapes. Pay attention to the grain, especially on flank and skirt. Cutting across it makes the finished jerky easier to bite through.
Not sure which to grab?
Choose your budget and preferred texture in the selector to see suggested cuts and slicing advice.
Open the Best-Cut SelectorSlicing with or across the grain
Once you’ve chosen the meat, aim for even slices. Thickness affects drying time, while grain direction affects how chewy the jerky will be.
Firm it up in the freezer
Partially freeze the roast until it feels firm enough to slice cleanly. Start checking after about 45 minutes; the time depends on the roast. Follow your recipe’s slice thickness and keep it consistent.
Choose the texture you prefer
Find the direction the muscle fibers run. Cut across them for a more tender bite, or with them for a chewier texture.
Trim fat and silverskin
Remove visible fat and silverskin before slicing. Work around thick seams rather than leaving them in the strips.
Common mistakes
Check these points if your strips are difficult to slice or turn out too chewy:
- Buying a marbled cut on sale. A cheap ribeye is still the wrong tool, that fat will not dry.
- Uneven, freehand slices. Thick and thin strips on the same tray dry at different rates. Firm the meat and slice steadily, or use a slicer.
- Leaving silverskin on. It never softens and blocks the marinade from soaking in evenly.
- Ignoring the grain. Cut a tender cut with the grain and you have made it chewy by accident.
What to skip
If a roast has a lot of marbling or thick seams of fat, compare it with a leaner cut. The purchase price is only part of the cost; consider how much you’ll trim away.