HomeNewsThe Best and Worst Cuts of The Drooling Beef for Jerky!

The Best and Worst Cuts of The Drooling Beef for Jerky!

Snacking on the best steak for beef jerky is unlike any other. When it comes to jerky, you’re losing out on one of the best things you can create with your smoker. Let’s take a look at some of the greatest beef jerky-making cuts to get you started.

The greatest cuts of beef for jerky and those to avoid are the subject of today’s discussion. Everything from morning burritos to Reuben sandwiches to steak dinners is made with beef. It’s also a great mid-meal snack. Once we’ve established what makes jerky fantastic, it’s time to look at the top competitors one by one.

In addition, I’ll let you know which beef cuts you should avoid at all costs. This concludes my review of the most important aspects to look for in a store, including grade and price.

Do you want to snort?

Jerky: Is There a Best of the Best Cut Available for Consumption of the flank steak beef jerky?

Let’s call it a day here, shall we? Honestly, I’d say that’s not the case at all. In our opinion, jerky can be made from 10 different cuts. Six of them stand out as particularly noteworthy. However, why is this the case? Let’s take a look at the characteristics of a beef cut that make it perfect for jerky production.

Exactly What Makes a Cut Great for Jerky?

The traditional barbecuer’s maxim “fat equals taste” could surprise you here, so keep reading. Start with lean cuts of beef for making jerky. Yes, that’s right. I’m in a state of shock. But it’s completely logical. It’s possible to get a great taste out of lean meats. Remember that we want our end product to be dry and chewy, which is exactly the opposite of how we want our steaks and ribs to be cooked.

We want a little fat in there for taste. However, as fat degrades more rapidly than meat, it will shorten the shelf life of our jerky if it contains any. So the greatest steaks for grilling are also the worst for creating jerky because of the intramuscular fat that imparts amazing taste. Consider the outer layer of fat as well. Dehydrating converts your jerky’s fat into gristle on the outside, which no one likes. The extra surface fat may necessitate some cutting on your part. Additionally, the fresher the meat, the better the jerky will taste. When creating jerky, avoid using the freezer at the butcher’s, and don’t pre-freeze your meat before you begin.

The Best Beef for Jerky and the Reasons Behind It

Once we’ve determined the qualities we’re looking for, it’s time to investigate the cuts of meat that can provide them.

Round-Eyed Eye

This is the most delicate of all the round’s sub-primal cuts: the eye of the round. It’s quite trim, yet there’s a sliver of marbling on the inside.

Cutting into strips is made simple by the grain running just one way – lengthwise. Last but not least, it’s a cheap cut, making your eye of round jerky a budget-friendly snack. Also, if you’re new to jerky-making and working on perfecting your skill, this is great news!

With a sharp knife, you can easily remove the fat cap before slicing the meat

Round the Bottom

The Round primal’s least tender cut is the lean outer muscle from the top of the hind leg. Let this not discourage you, though. The bottom round is a worthwhile investment in terms of taste and internal marbling. Look for any big incursions of intramuscular fat that need to be removed. There may be a fat cap. However, the tiny amount you paid at the grocery store makes this little bit of preparation work worth it!

Round 1

The top round is an internal leg muscle from the Round primordial. It’s midway between the eye of the round and the bottom round in terms of sensitivity.

It’s possible that the top round has hardly any marbling at all because it’s such a thin cut. It’s meaty and tasty, plus it produces excellent jerky, so you can rely on my recommendation. The top round, like other round cuts, requires minimum preparation (a tiny fat cap may need to be removed). It is also an excellent value.


For beef jerky, flank steak is a little more expensive than some of our other preferred cuts. The flavour, on the other hand, is well worth the price.

A lot more fat is in this cut than in most of the others in this table. To achieve the greatest results, you’ll have to spend some time pruning.

Jerky that’s been sliced incorrectly will result in a chewy, tough product; slice against the grain to avoid this.

Farmed flank steak may produce great beef jerky.


You can make wonderful beef jerky from any part of the sirloin primal, even the tip. Even while there’s some internal marbling, it’s not excessive enough to cause us to be concerned about deterioration. To get started, simply remove the outer layer of fat. While sirloin cuts are more expensive, they are also more readily available. Consider this if your grocery store only offers one or two options. It’s also moist and flavorful, which is just what we’re looking for.


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