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Cutting the meat with or against the grain for beef jerky?

post #1 of 3
Thread Starter 

I have read several recipes online today that use a Top or Bottom Round Roast. Some say cut with the grain and others say across the grain.  Any opinions on this?  I used a flank last time and cut with the grain and it was very good.  Feedback is appreciated.

post #2 of 3
With the grain will be a firmer chew. I like cross grain. Both make great jerky. Experiment and try a little of both cuts.
post #3 of 3

Depends on what you like. Classic, room temp stable, Jerky is usually done With the grain as cut across the grain, this dry, can be grainy and crumbly. If more tender Jerky is the goal, an easier bite through and chew, go with Across the grain cuts...JJ

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