Best cut for beef jerky

What is the best cut for jerky? I've been using a round roast and slicing with the grain. Is there a better cut?

This is from a post I made a while back. Any cut from the round makes great jerky. I recommend waiting till top round, bottom round or eye round roast go on sale and stock up.

That should work or maybe a flank steak.

I bought a whole round roast. The butcher sliced it with the grain in1/4”’slices. I took it from there. Came out great.

Sounds good

I also use the round roast. My personal favorite is the eye of round.

As others have said the round is best. However anything that doesn’t have a lot of fat will work as well.

I use about any cut of meat, but I just remove the fat and grind it up. I mix the seasoning in it and let it set overnight in the fridge. In the morning I just run it through a jerky gun and dry it out with a dehydrator. It comes out great and not as chewy as a lot of it back when I worked with it in thin slices.

Cut and formed jerky is my favorite nowadays. The kids love it that way too. That saves all my good steak for the grill!!

Love all of them.

Eye of round sliced against the grain is my preference.

It's jerky - pick anything.

I only make jerky with venison or elk these days. I use the shoulder from the front and the round and rump roast from the hind legs. I cut against the grain of the meat, in 1/4-inch-thich slices (don't cut too thin or it will dry out fast and be hard). Before slicing, remove the sliver skin. I find it's much easier to slice when it's partially frozen. I use a meat slicer for consistency, but certainly can be done by hand.

Whatever cut you end up using, just make sure it's lean. Too much fat doesn't really dehydrate well and can spoil quicker. Fatty jerky also leaves a weird film in your mouth.

Bottom round roast, trim fat and grind into hamburger, seasoning that you like and make golf size meat balls, flatten between two pieces of wax paper, and put in a dehydrator yum! Doesn’t get any easier than that.

I have been grinding deer and using my jerky gun for about 10 years now. Always turns out great. When I bought my pellet grill I bought bottom round roast and made jerky out of them as you can see in my previous post. It was way superior that the ground deer meat. It was very tender and had a great smoke flavor. Brookshire`s has bottom round roast on sale and I am headed that way today to make some more.






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This is from a post I made a while back. Any cut from the round makes great jerky. I recommend waiting till top round, bottom round or eye round roast go on sale and stock up.

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