You Use 80 20 Ground Beef for Jerky

The best cuts of meat for beef jerky are Pinnacle Round, Bottom Round, Lifter and Pectoral, but a variety of cuts tin can exist used such as Flank Steak and Brim Steak. These cuts of beefiness check all the boxes for beefiness jerky—economical, lean, and total of flavour.

Our family has been handcrafting beef jerky for over xc years and four generations. We're proud to be LA's Original Beef Jerky.We're happy to share pro tips on selecting the all-time meat for beefiness jerky.

List of Beef Cuts for Beef Jerky

Elevation Round

• Also Known As: Inside Circular Steak, London Bake
• From the Round Primal. Splendid source of economical, lean, and big cuts not bad for beef jerky. This is the most pop cut for commercial hasty makers.
• Extra Lean, Piffling to No Intramuscular Marbling, Less Flavorful, Less Tender, Less Expensive

Bottom Round

• Also Known As: Bottom Round Oven Roast, Round Roast
• From the Round Key. The bottom round tends to be tougher than the top circular, but all the same works great for hasty.
• Extra Lean, Little to No Intramuscular Marbling, Less Flavorful, Less Tender, Less Expensive

Center of Circular

• From the Round Primal. Similar in shape to the Tenderloin, just much less tender. The name comes from the elongated muscle located in the center of the Round.
• Extra Lean, Little to No Intramuscular Marbling, Less Flavorful, More Tender, More Expensive

Sirloin Tip

• Also known as: Knuckle, Round Tip
• From the Round Cardinal. Less pop but a peachy option for jerky.
• Extra Lean, Little to No Intramuscular Marbling, More Flavorful, Less Tender, Lilliputian More Expensive

Lifter Meat

• As well Known As: Bract Meat, Cap and Wedge Meat
• From the Rib Primal. Removed from the outside of the rib.
• Medium Leanness, Medium Intramuscular Marbling, Flavorful, More than Tender, Slightly More than Expensive

Flank Steak

• Also Known Every bit: Beefiness Flank, Plank Steak
• From the Flank Fundamental. Lean cut with long grains. Name comes from the flank area of the creature.
• Lean, Niggling Intramuscular Marbling, Very Flavorful, Less Tender, Even More than Expensive

Pectoral Meat

• Also Known Equally: Special Trim
• From the Chuck Primal. Portion of the Brisket. Likewise called Special Trim.
• Medium Leanness, Medium Intramuscular Marbling, Flavorful, More Tender, Less Expensive

Criteria for Choosing a Cut of Meat for Beef Hasty

There are many options available to yous and we desire to make certain you select the best pick for beef jerky. There are no hard-and-fast rules when information technology comes to choosing a cut of meat. Simply here are some general guidelines.

Reduce Fat Content

Ane of the first and about important criteria for selecting a cutting of beef for hasty making is the fat content. Y'all desire to select a cut that has the least corporeality of fat possible.

Due to its limerick, fat cannot be fully dehydrated. The presence of backlog fatty in a batch of jerky can crusade the jerky to plow rancid and spoil at a quicker rate. The option of a cutting of meat with minimal fatty will ensure a long and safe shelf life.

If you lot'll be enjoying the jerky immediately after cooking or inside a few days, you tin get abroad with a slightly fattier cut of meat.

Intramuscular versus Intermuscular Fat

It's important to consider both intramuscular and intermuscular fatty.

Intramuscular fat, also known as marbling, runs betwixt the muscle fibers and cannot exist removed. Information technology contributes rich flavor and helps go along the finished jerky tender and juicy. This is the goal when selecting meat for jerky.

Intermuscular fat, on the other hand, exists around the protein. It should exist removed earlier the jerky making process. To make life easier, focus on cuts of beef that have minimal to no intermuscular fat.

While cuts of beefiness with more marbling are excellent for other uses, information technology's best to select a cutting of beef with minimal fat content. You desire to make jerky that will last.

Choose Economic Cuts

Ever purchase fresh, high quality beef.

Y'all don't have to buy the fanciest cuts of beefiness. In fact, we don't recommend information technology. The dazzler of the jerky process is it turns tougher cuts of meat into tender jerky. While hasty made from fancy cuts sounds good in theory, it'due south a poor apply of the meat.

Salvage your filet mignon, ribeye, and prime number rib for the fancy steak firm.

Tips for Buying Meat for Beef Jerky

Buy Fresh Meat

But purchase fresh meat. Do not buy expired meat or even meat that is nearing its expiration date. The fresher the amend. Avoid meat with dark spots, any off smells, or cartilage, ligaments, or tendons.

The beauty of making beef jerky abode is that you have full control. Make sure to inspect each piece of meat to ensure yous are getting exactly what you desire.

Purchase Sufficient Amounts

Also, go along in mind that you will lose anywhere betwixt 50 – 75% of the original weight during the dehydration procedure. Make sure to purchase a sufficient amount of meat. A good rule of thumb is 3 to 1. Every three pounds of raw meat will transform into i pound of jerky.

Make Friends with Your Butcher

Make friends with your local butcher. He or she can be an first-class resources for all your jerky making adventures.

You lot tin can have your butcher pre-slice the beef for you. This will save you a footstep of the jerky making process. With a commercial slicer, your butcher tin can slice the beefiness into uniform slices to your verbal specs. This will ensure that the jerky cooks evenly in your oven, a very important part of jerky making at habitation.

Know Your Cuts and Go on an Heart on Sales

In one case you lot know the cuts, you can go along an centre on weekly specials and sales. Big box stores such as Costco and Sam's Order are likewise a corking place to shop for meat for beef jerky. They offer great prices in larger quantities.

Miscellaneous Jerky Meat Questions

Can you make beef jerky out of Filet Mignon?

Absolutely. You can brand beef jerky out of any cut of beef, in theory. While this might be a fun and novel idea, nosotros retrieve Filet Mignon cooked to medium rare is the best selection. Stick to the recommended cuts of beefiness such as Top Circular, Lesser Circular, Lifter, Pectoral, Flank Steak, and Skirt Steak

Can you brand beefiness jerky out of footing beef or ground meat?

Whole muscle beef jerky is much easier to make, but you lot tin can besides brand beefiness hasty out of ground beef. You tin form patties or strips by paw or use a jerky gun device .

Tin can yous make beef hasty out of tri tip?

Trip tip makes for a fantastic cut of meat for jerky. It's on the more expensive side, but it has the leanness factor that you're looking for when information technology comes to jerky.

What'south the best cut of beefiness for tender hasty?

Cuts of beef that accept more intramuscular marbling make more tender jerky. Lifter or pectoral meat are great options. The cut of beef tin can brand a deviation in the tenderness of the end jerky. But the processing technique will take an even bigger impact.

Can you make jerky with other proteins such as venison, turkey, and pork?

Absolutely. Yous tin make jerky from a multifariousness of protein sources. Read more nigh the different types of jerky .

Bottom Line

Making jerky at home is a challenging but very rewarding feel.  One of the more than of import steps in the process is selecting the cut of beef. The best function of making beefiness jerky at home is y'all have full command over the process. Plus, you tin experiment on a smaller scale. Let united states of america know your favorite cutting of meat for jerky!

Are you curious virtually how the dissimilar cuts transform into jerky? buy some of our artisan-crafted hasty today!

Try Top Round which is used for our Classic Line.

Attempt Lifter Meat which is used for our Old Fashioned Line .

Shop All Hasty

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