Best-Cut Selector
Choose what matters most to you when buying meat for jerky.
Choose a lean cut and trim visible fat and silverskin before slicing. This makes the strips easier to chew and reduces fat that can become rancid during storage.
Top round is a lean option that is usually easy to find and slice.
Choosing a lean cut
Lean cuts are easier to prepare for jerky. Trim visible fat and silverskin before slicing, then choose the direction of the cut for the texture you prefer.
| Cut | Best for | Price |
|---|---|---|
| Top round | The all-rounder | $$ |
| Bottom round | Big cheap batches | $ |
| Eye of round | Even, lean slices | $$ |
| Flank steak | Tender and beefy | $$$ |
Common questions
What is the best cut for beef jerky?
Top round is a good place to start. Bottom round and eye of round work well too. Compare prices and choose a piece with little visible fat or marbling.
Should I slice with or against the grain?
Slice across the grain for jerky that is easier to bite through, or with the grain for more chew. Chilling the meat until firm makes it easier to cut even strips.
Can I use these cuts for venison?
Venison hindquarter roasts work well for sliced jerky. Trim the silverskin and visible fat, then follow a recipe written for venison.