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Cuts for Beef jerky - Page 2

post #21 of 28
Quote:
Originally Posted by Smokeamotive View Post

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.



Eye of Round is one of the best for beef jerky...I usually have it cut at about 1/8 thick and have it packed in 4 lbs packages which makes it alot easier to work with I sell it for 20$ for 1/2 a pound wouldn't sell it any cheaper it wouldn't be worth it but Ya eye of round gives you good quality Jerky cheers hope this helps
post #22 of 28
How would a brisket flat work? I can buy Packers for about $2.80 a pound. I was thinking about splitting the point from the flat, using the flat for jerky, and then cooking the point for pulled/chopped meat for sandwiches. Any thoughts?
post #23 of 28

A local German meat market here has a cut they sell known as Rouladen beef,, basically a very paper thin sliced cut of beef, all I have to do is a little trimming and it's ready to go. The cut is usually topside beef or  hindquarter since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak.

post #24 of 28

Using prime rib for jerky would be a waste. Once you are done, you will have trimmed a lot of waste and it will still taste like any other jerky. As a retired meat cutter, I recommend you trim as much of the fat as you can, because fat left on jerky will cause it to go rancid much quicker. Fat will not dry out during the dehydration process, thus it will not keep as well as a solid lean meat will. If you were using that cut of meat for a broiled steak or for roasting, I'd say great ! But you always want as lean as possible for Jerky !

post #25 of 28
Hey guys, I know the thread is kind of old, but I used to cut meat... Top round, whether London broils (which are drastically different on the east coast), steak or roasts is best. Eye of round has about the least beef flavor of any cut, along with a sheen due to muscle fiber refractive index that look weird to consumers. Bottom round works as does sirloin tip, if you are adept with a knife and can seam out muscles, to get the grain right. PM me if you need any guidance or have questions. Brisket trends to have too much marbling/connective tissue, even in a flat cut.
post #26 of 28
Quote:
Originally Posted by Smokeamotive View Post

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.
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post #27 of 28
I have a good deal on top sirloin and was looking at getting about 12 kilos of top sirloin.....could this be used to make jerky?
post #28 of 28

Top sirloin will work, but make sure you are smoking/cooking, not dehydrating.  You're going to want to render off some of the fat content.  Also, top sirloin has three different muscles that can possibly be running through it which can cause some problems.  Look for cuts with no seams, or whole primal cuts with the "cap removed."  The "cap" muscle's grain runs perpendicular to the main piece and can ruin what you are working at achieving.

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