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Cuts for Beef jerky

post #1 of 11
Thread Starter 

What are good cuts for making Beef jerky? I usually make mine from venison but several people at work have asked what cut of beef to use.

post #2 of 11

I've used Bottom Round recently, which needs the fat cap trimmed away, but it has a pretty lean interior, which is what you really want. Eye of Round would be among the best cuts for jerky, IMO, with low interior fat, and next to nothing for connective tissues once it's trimmed-up.

 

Eric

post #3 of 11

Eye of round is the only thing I use.. it has a thin layer of fat on one side usually but the rest of it is mean and lean and makes some of the best jerky I've ever tasted. I try to watch for it to come on sale then buy a bundle of it for freezing.

post #4 of 11
A good lean London Broil works for Me..biggrin.gif
post #5 of 11
Thread Starter 

Thanks guys. And Jeff, with it coming from the master, I know I'm getting the best info!!!!

post #6 of 11



 

Quote:
Originally Posted by TulsaJeff View Post

Eye of round is the only thing I use.. it has a thin layer of fat on one side usually but the rest of it is mean and lean and makes some of the best jerky I've ever tasted. I try to watch for it to come on sale then buy a bundle of it for freezing.



Jeff,

 

Do you slice your eye of round with or against the grain for jerkey.

post #7 of 11

Flank steak is good, but expensive compared to eye of the round.  I also wait for round to go on sale and load up.

 

I slice across the grain

 

 

TJ

No Creosote! A-Maze-N Smokers

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post #8 of 11

I pick up Pectoral Meat at our Cash n Carry for 2.39-2.69 per lb and slice it across the grain.  Not a lot of fat to trim usually.  Pretty tasty...

post #9 of 11
Quote:
Originally Posted by Baboy View Post



 

Quote:
Originally Posted by TulsaJeff View Post

Eye of round is the only thing I use.. it has a thin layer of fat on one side usually but the rest of it is mean and lean and makes some of the best jerky I've ever tasted. I try to watch for it to come on sale then buy a bundle of it for freezing.



Jeff,

 

Do you slice your eye of round with or against the grain for jerkey.


I slice across the grain normally.. you can slice with the grain if you want it to be a little more chewy.

 

I love to make it and my girls can go through about 7 lbs of the stuff in just a few days (little monsters) I have to hide the stuff or I won't get any!biggrin.gif

 

I usually have my butcher slice it for me while I'm at the store and it saves a ton of time.

post #10 of 11

How thin do you have them slice it?

post #11 of 11
Quote:
Originally Posted by rosiepug View Post

A good lean London Broil works for Me..biggrin.gif


London Broil is just a slice off of the bottom round cut.

 

Otherwise I use either top or bottom round or rump roast, always slicing parallel with the grain.

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