Best Meat For Beef Jerky: 6 Most Amazing Meats

The cut of meat for beef jerky is a very important thing to know. The best meat for beef jerky would depend on the cuts of beef you will use. Using the best meat for beef jerky with proper cuts would make a table difference. This article will help you find some of the best meat for beef jerky.

When selecting meat 1for beef jerky, it’s important to choose cuts that are low in fat and have minimal connective tissue. This helps in achieving the desired texture and flavor for jerky. It’s also essential to trim off any visible fat before slicing the meat.

1. Best Cut Of Meat

Before making beef jerky, there are some points to be noted for a perfect beef jerky recipe. Botton and top round are some of the best cuts of meat for beef jerky. Beef eye of round is also a great cut of meat for your homemade beef jerky.2

The beef cut of meat with very little fat would increase the shelf life of your beef jerky. A little amount of fat in your meat cut will help keep the beef jerky for a long time.

Lean (ground) meat is another appropriate option for beef jerky. The below-mentioned are some of the best meat for beef jerky. You can try your own to understand better which one is the best meat for beef jerky.

1.1. Eye of Round

jez timms DVRXFIH42d0 unsplash scaled
Photo by Jez Timms on Unsplash

You will find this muscle in the leg (rear) with an oval shape. This is the most popular and preferable meat for beef jerky. If you are looking to make beef jerky at home, you should definitely try out the eye of round meat for jerky. It’s about the best beef jerky, then the eye of round is always ruling on the top.

1.1.1. Why Eye of Round?

  • Perfectly lean
  • Not so expensive
  • Little (interior) fat

1.2. Bottom Round

kyle mackie Xedxbjx7MFg unsplash scaled
Photo by Kyle Mackie on Unsplash

Another most used jerky meat for perfect beef cuts. Your jerky making will be perfect if you use these bottom round cuts of meat for your homemade jerky. The bottom ground generally refers to the outer muscles of the leg (upper rear). The bottom round comes as the least tender but would make jerky delicious. You can expect a tender jerky with outstanding flavors and taste.

1.2.1. Why Bottom Round?

  • Lean meat
  • Budget-friendly
  • Blessed with awesome flavors (flavorful)
  • Interior marbling

1.3. Top Round

If you want a perfect cut of beef for your beef jerky, then the top round is another most flavorsome option.

You won’t find a lot of differences between the top and bottom rounds. The main difference is that the top round is cut from the opposite side of the bottom round. This beef for jerky would be in the middle for its tenderness. It is more tender than the bottom round while less tender if you compare it with the eye of the round.

1.3.1. Why Top Round?

  • Inexpensive
  • Learn
  • Filled with flavors (flavorful)

1.4. Sirloin Tip

how to make the perfect buttery steak, Sirloin Tip Steak recipe

Looking for some tender meat for jerky making? Sirloin tip is great tender meat for making jerky process. Sirloin tip3 is not that popular but would definitely make some best jerky meats. You can definitely try Sirloin’s tip for your beef jerky meat recipes.

1.4.1. Why Sirloin Tip?

  • Extremely tender
  • Lean meat
  • A little more into the expensive side

1.5. Flank Steak

Avoiding Tough and Chewy Flank Steak- Kitchen Conundrums with Thomas Joseph

This meat would be a little heavier for your pockets, but it is well worth it. Flank steak is one of the best meat for beef jerky. You can definitely count on it for some of the most amazing cuts of beef. Just keep one thing in mind to not slice the jerky along with the grains, but against the grain, slicing would be better. Slicing the meat along with grain would make it tough.

1.5.1. Why Flank Steak?

  • Need to trim some fat (but lean)
  • Interior marbling (more)
  • A tough jerky
  • Flavourful

1.6. Ground Meat

How to Make Ground Meat at Home || Ground Meat || Homemade Burger Meat || Homemade Keema

Suppose you want to choose ground meat as your cuts of beef, then before making beef jerky try out to find out the lean. The beef jerky recipe would be really great if you choose ground meat. Ground meat jerky is the favorite of many folks, as it is very comfortable for your teeth to chew. Ground meat would never be harsh on your teeth, and people with teeth issues could also enjoy chewing it. The texture of ground meat would be completely different if you have ever eaten ground whole meat. So, before trying out ground meat, just keep this in mind.

1.6.1. Why Ground Meat?

  • Very easy to chew
  • Just find the lean meat, and you are ready to go.

Other meat for jerky is:

1.7. Deer Meat

wesual click m N0Q lwxZ0 unsplash scaled
Photo by Wesual Click on Unsplash

Deer meat with a small amount of soy sauce is great for jerky lovers. The perfect combination of tender and lean meat4 for your mouthwatering meat jerky. Just make sure you cut the perfect inch thick as required for making beef jerky. Slice the meat properly before you marinate or put it in the oven. You can use soy sauce or Worcestershire sauce for a different flavor. Jerky making generally takes up to 4 hours, depending on your prep time and everything. Make sure you put the exact strips or slices to avoid any post repercussions of deer meat jerky.

1.7.1. Why Deer Meat Jerky?

  • Interior marbling very little
  • Amazing flavors
  • Learn
  • Completely organic

2. Conclusion

Remember to slice the meat against the grain, which ensures a more tender jerky. Marinating the meat in a flavorful blend of spices, soy sauce, Worcestershire sauce, or other marinades is a common practice before dehydrating or smoking the jerky.

While beef is the traditional choice for jerky, you can also experiment with other meats like venison, turkey, or even fish, depending on your preference and dietary restrictions.

You can also use soy sauce, sugar, and any other ingredients to increase the flavors of your dish. To increase the shelf life of the dish, try to reduce the fat percentage in the meat. Make sure you marinate properly to get a perfect steak of meat. Give yourself a jerky treat by trying out some of the best jerky cuts of meat. You can also use many other slices of meat to prepare your own jerky. Try out some of the best meat for beef jerky.

FAQ

1. What is the shelf life of beef jerky?

A: Beef jerky has a long shelf life due to its low moisture content. Properly stored beef jerky can last for several months to a year. It’s important to store it in an airtight container or sealed packaging to keep it fresh and prevent exposure to moisture.

2. Is beef jerky healthy?

A: Beef jerky can be a healthy snack option, especially if it’s made from lean cuts of beef. It’s high in protein and low in fat, making it a good source of energy. However, some store-bought varieties may contain high amounts of sodium, preservatives, or artificial additives, so it’s essential to read the labels and choose healthier options or make your own homemade jerky with minimal additives.

3. Can I make beef jerky at home?

A: Yes, you can make beef jerky at home. It requires slicing the beef, marinating it in your desired seasonings, and then drying it using an oven, dehydrator, or smoker. There are many recipes available online that provide step-by-step instructions for making homemade beef jerky.

Click here to check out more articles like this.

  1. Reichert, Joachim E. “Possible methods of automatic on-line determination of quality parameters when classifying and selecting carcasses and meat cuts.” (1996): 924-928. ↩︎
  2. Harrison, Judy A., et al. “Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.” Journal of food protection 64.8 (2001): 1194-1198. ↩︎
  3. Jeremiah, L. E., et al. “Assessment of the chemical and cooking properties of the major beef muscles and muscle groups.” Meat Science 65.3 (2003): 985-992. ↩︎
  4. Pietrasik, Zeb, and Phyllis J. Shand. “Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses.” Translational Animal Science 5.3 (2021): txab139. ↩︎

Last Updated on by ayeshayusuf

Author

parida_poorvi

Leave a Reply

Your email address will not be published. Required fields are marked *