Free Tote when you subscribe to Taste of Home today! Try our latest flavor: Buffalo BBQ! What is the Best Best meat to make beef jerky of Meat for Making Beef Jerky? The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak.
These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Our family has been handcrafting beef jerky for over 90 years and four generations. We’re proud to be LA’s Original Beef Jerky. We’re happy to share pro tips on selecting the best meat for beef jerky. Excellent source of economical, lean, and large cuts great for beef jerky. This is the most popular cut for commercial jerky makers.
The bottom round tends to be tougher than the top round, but still works great for jerky. Similar in shape to the Tenderloin, but much less tender. The name comes from the elongated muscle located in the center of the Round. Less popular but a great option for jerky. Removed from the outside of the rib. Name comes from the flank area of the animal. There are many options available to you and we want to make sure you select the best choice for beef jerky.
There are no hard-and-fast rules when it comes to choosing a cut of meat. But here are some general guidelines. One of the first and most important criteria for selecting a cut of beef for jerky making is the fat content. You want to select a cut that has the least amount of fat possible.
Due to its composition, fat cannot be fully dehydrated. The presence of excess fat in a batch of jerky can cause the jerky to turn rancid and spoil at a quicker rate. The selection of a cut of meat with minimal fat will ensure a long and safe shelf life. If you’ll be enjoying the jerky immediately after cooking or within a few days, you can get away with a slightly fattier cut of meat. It’s important to consider both intramuscular and intermuscular fat. Intramuscular fat, also known as marbling, runs between the muscle fibers and cannot be removed. It contributes rich flavor and helps keep the finished jerky tender and juicy.