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rerun on Jerky Meats

post #1 of 2
Thread Starter 
This is a rerun of a post I made a while back.....hope it will help some

I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness.

Shoulder..........This piece of meat is going to be the toughest of the bunch
Anything from the front of the animal ( shoulder,chuck ) will
potentiallly the toughest.

Bottom Round.. This piece of meat will be the next toughest, it comes from
hind of the animal and is sometimes referred to as the
outside round, as with the shoulder, the bottom ( outside )
round has more movement when the animal moves, this
making the muscle tougher

Eye round........ This piece of meat also comes from the outside round,
but is more tender than the bottom round.

Top round....... This piece of meat will be more tender than the bottom, it
comes from the hind of the animal and is referred to as an
inside round, as with the name inside relates to less
movement on the animal making it more tender.

Sirlon Tip
(Knuckle)....... This is a piece of meat is often over looked. The solid side of
Sirloin tip is a lean and tender cut that would work well for
Jerky. The Knuckle connects to the bottom( outside round )

Sirloin top butt........ This piece of meat has sadly not been mentioned. This
particular piece of meat is the intersection of the hind and
middle( loin) of the animal. If you have the opportunity to
buy the silver side ( solid muscle side ) of a sirlloin, you
will not be disappointed in its tenderness.

Flank ............. Flank steak comes from the loin section ( middle )of the
animal, less movement, more tender.

Stir fry meat..... Usually made from any portion of the round, meaning it could
made from a bottom, top, eye or sirloin tip. It's basically a
crap shoot as to what a particular store may be cutting at
the time. You may find the product used is a little less
consistant than you may like. It is usually more expensive
because of the convenience of already being cut for you.
post #2 of 2
Great info! Thank you!

I nominate this thread for sticky status.
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