I remember my first attempt at making homemade beef jerky. I excitedly bought a thick, fatty cut of meat, marinated it overnight, dried it, and eagerly took my first bite—only to realize it was too chewy and spoiled within days. Lesson learned!
The secret to great beef jerky lies in choosing the right cut of meat. You want lean, flavorful, and easy-to-slice beef that can handle the drying process without turning into rubber. If you’re wondering what is the best meat to make beef jerky with, you’re in the right place!
Let’s dive into the best cuts of beef for jerky, how to prepare them, and the common mistakes to avoid.
What you will find in this article:
Why Choosing the Right Meat Matters
If you want tender, flavorful, and long-lasting jerky, you need to start with the right cut of beef.
✔ Lean meat lasts longer – Fatty cuts spoil quickly, shortening the shelf life.
✔ Texture is key – The wrong cut can make jerky too tough or too soft.
✔ Lean cuts absorb marinades better, leading to bolder flavors.
For a complete beginner’s guide to making beef jerky, check out Thai Beef Jerky Recipe.
What Is the Best Meat to Make Beef Jerky With?.. TOP 5
Here are the best cuts of beef to use for jerky, ranked based on lean-ness, texture, and availability.
Eye of Round – The #1 Choice
✔ Extremely lean with little trimming needed.
✔ Firm texture that dries beautifully.
✔ Budget-friendly and widely available.
Eye of round is one of the most commonly used cuts for jerky because it has very little fat, meaning longer shelf life and better texture.
Top Round – Great for Beginners
✔ Similar to eye of round but with slightly more grain.
✔ Lean, affordable, and easy to slice.
✔ Ideal for first-time jerky makers.
This cut is budget-friendly and easy to find in grocery stores, making it a great choice for homemade jerky.
Sirloin Tip Roast – Most Tender Cut
✔ More tender than round cuts.
✔ Slightly more expensive but worth it.
✔ Ideal for softer, chewier jerky.
If you prefer softer, easier-to-bite jerky, sirloin tip roast is the way to go.
Flank Steak – A Chewy Favorite
✔ Intense beefy flavor.
✔ Chewier texture due to long muscle fibers.
✔ Works great for bold marinades.
Flank steak is perfect if you like a little more bite in your jerky. Just be prepared to pay a bit more per pound.
Bottom Round – Budget-Friendly Option
✔ Lean but slightly tougher than other cuts.
✔ Affordable and great for bulk jerky making.
✔ Works well when sliced thinly and marinated overnight.
Bottom round is a great cost-effective choice, but it does require longer marination for optimal tenderness.
For more tips on selecting lean meats for various recipes, check out this guide to lean meat selection.
Cuts to Avoid When Making Beef Jerky
Not all beef cuts are jerky-friendly! Here are some cuts to avoid:
❌ Brisket – Too much fat, making it prone to spoilage.
❌ Chuck Roast – High fat content leads to rancid jerky.
❌ Ribeye & New York Strip – Delicious for steaks but too fatty for jerky.
How to Slice the Meat for Perfect Jerky
✔ Freeze the meat for 1-2 hours to make slicing easier.
✔ Slice against the grain for tender jerky.
✔ Slice with the grain for chewier jerky.
Marinating & Cooking the Jerky
Best Marinades for Beef Jerky
✔ Classic Soy Sauce & Worcestershire – The go-to jerky flavor.
✔ Sweet & Spicy – Honey, sriracha, and garlic for a kick.
✔ Teriyaki-Style – Brown sugar, ginger, and soy sauce.
Cooking Methods for Beef Jerky
✔ Dehydrator – Best for consistent drying.
✔ Oven – Works well at low temperatures (170°F).
✔ Smoker – Adds a rich, smoky flavor.
Storage & Shelf Life of Beef Jerky
✔ Room Temperature: Up to 2 weeks in an airtight container.
✔ Fridge: Stays fresh for up to 1 month.
✔ Freezer: Can last up to 6 months.
Expert Tips for the Best Homemade Beef Jerky
⭐ Use lean meat to prevent spoilage.
⭐ Slice meat evenly for consistent drying.
⭐ Don’t rush the drying process—low and slow is key!
Frequently Asked Questions (FAQs)
What is the absolute best cut for beef jerky?
Eye of round is lean, affordable, and widely available, making it the best choice.
Can I use ground beef for beef jerky?
Yes! You’ll need a jerky gun to shape the meat before drying.
How long does homemade beef jerky last?
Stored properly, it can last up to 6 months in the freezer.
Is homemade beef jerky healthier than store-bought?
Yes! Homemade jerky has less sodium and no preservatives.
Final Thoughts: My Favorite Meat for Beef Jerky
After making homemade beef jerky for years, I’ve learned that eye of round is my top choice. It’s lean, affordable, and dries beautifully. But if you like a chewier texture, flank steak is a great option too.
If you try this recipe, I’d love to hear about it! Let me know in the comments below.
