Beef jerky what is the best cut of meat

Beef short ribs, which are both meaty and flavorful when prepared correctly, are also sometimes taken from this section located just behind the chuck, toward the rear of the cow. This portion—found on the underbelly of the cow—is also used for beef short ribs, as well as pot roasts.

Skirt steaks, the cut of choice for fajitas, can be found here as well. The trimmings are typically ground into hamburger. While the chewy texture of skirt steak can make for an appealing jerky, meat from the plate section is generally too tough and fatty for the dehydrator.

It can be used in a pinch, but if you have other options, you should consider one of those instead. This makes it a fine choice for beef jerky if you can afford a slightly higher price tag. This steak is quite popular for grilling, as the coarse texture gives way to a tender bite when the steak is thinly sliced against the grain.

Flank steak has a bold, meaty flavor all its own, but holds up exceptionally well to marinades, which makes it a great choice for jerky.

These sirloin and top sirloin portions—intersected by the tenderloin—can be found along the top rear area of the cow. The bottom sirloin rests beneath the top sirloin, just above the flank.

Steaks from this segment are both popular and easy to find, and roasts made from this section are both tender and flavorful—a winning combination. While there is an outer layer of fat on sirloin steaks, it can be trimmed away easily, and the rest of the meat contains very little marbling. As the name suggests, tenderloin provides the most tender cuts of all, including filet mignon, chateaubriand, and tournedos.

Another strike against it is the cost, which is far too high to recommend the tenderloin for jerky production. The meat is lean, with an easily detectable grain that can be sliced accordingly—with the grain for a chewier texture, against if you prefer a more tender bite.

Eye of the round is an excellent choice for beef jerky. Accordingly, eye of the round is the cut from which most commercially prepared jerky is made. Shanks are the upper portions of the leg, found just below the brisket and round sections.

If you want to opt for a dehydrator rather than an oven, be prepared for longer cooking times — about hours for every pound of meat. Making your own jerky with a dehydrator is easy and fun, and it only requires the following: lean meat turkey, beef , elk, bison… , your choice of seasonings salt and pepper, jerkies spice, soy sauce… , and a dehydrator. One of the worst cuts of meat to dry out in a dehydrator is beef top round, which can be prevented by making sure you cut your jerky thinly enough.

The best cuts for beef jerky are ones that are lean and flavorful, such as flank steak or round cuts. The thickness of the slices should be quite thin to avoid drying out during dehydrating. Your meat strips need to be thin to be able to lose their moisture and retain the flavor. Fresh ground beef is applied in large chunks.

These are then bound together tightly with cotton twine into bundles that are usually protected by another strip of the same material cotton, polyester or nylon , for use in military rations and outdoor hiking. Put the sliced jerky in a container and pour your favorite marinade on top.

The ingredients salt, pepper, and other spices can be quite pricey as well. The marinade you choose for beef jerky will depend on your own personal taste. But do remember that a basic meat marinade recipe is perfect for any flavor of beef jerky, made from soy sauce, brown sugar, honey or molasses, vinegar and Worcestershire sauce — with maybe some garlic powder or onion powder and black pepper. Homemade or store-bought jerky should be stored in a cool, dry place out of the sun.

Sealed bags will help preserve freshness and prevent contamination from insects, rodents, and pets. Whether from beef or a more exotic animal, always go for whatever cut is the leanest, most flavorful, and most economical.

Brian has been fascinated by food and drinks since he was a kid -- from baking and cooking beside his mom to raiding the kitchen cabinets with his brother in search of the perfect beverage mix. He's worked every restaurant position imaginable, and now writes about the effects of food, drink, and community on personal and environmental health.

We recommend giving it a try, as it's one of our best-sellers. It's one of the most flavorful cuts of meats you can use when making beef jerky. But be careful, it can get pricey to use if you're producing large batches.

Want to try it first? Johnny Mac's has perfected their recipe, delivering a savory and sweet Smokin' Southwestern Tri Tip Beef Jerky that'll make your mouth water! Filet Mignon creates a melt-in-your-mouth texture when using it to make beef jerky. If you smoke it just right, it can showcase a smoky flavor that's hard to produce with other types of beef.

If you love a true steakhouse-style jerky, filet mignon is the perfect meat for you. However, it can get pricey when using filet mignon as it's one of the most expensive types of meats. Long strips of flank steak are ideal for making beef jerky. Once trimmed, this lean meat can be both tough and flavorful. We recommend thinly slicing it against the grain and marinating for hours.