Best-Cut Selector
One question. The right cut for your tray.
Whatever you pick, keep it lean. Trim every scrap of fat before it hits the tray. Fat does not dry, it turns.
Lean, cheap, and easy to slice. The default beef jerky cut, and it earns it.
Lean wins.
Fat rots.
Every good jerky cut has one thing in common. It is lean. Trim off every bit of fat before it hits the tray. Fat does not dry, it turns.
| 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 | $$$ |
Straight answers
What is the best cut for beef jerky?
Top round for most people. It is lean, cheap, and slices clean. Bottom round and eye of round are just as lean and work great too. Skip fatty cuts like ribeye or chuck. Fat goes rancid, it does not dry.
Should I slice with or against the grain?
Against the grain gives you tender jerky that bites clean. With the grain gives you chewy, jaw-work jerky. Pick your texture and slice to match. Freeze the meat for 45 minutes first so it cuts even.
Can I use these cuts for venison?
Yes. On a deer, the equivalent is the hindquarter roasts, the top and bottom round. Trim all the silverskin and fat, then treat it the same as beef.