Best Cut of Beef For Jerky? It's Complicated
Choosing the right cut of beef is one of the most important decisions when making (or buying) high quality jerky. While almost any lean beef can work, the cut dramatically affects texture, flavor, chewiness, and how well it takes on marinades.
The truth? There isn’t one single “best” cut, it depends on what you value most: tenderness, flavor, cost, or ease of slicing.
INSERT IMAGE 1 HERE (Hero image – variety of raw beef cuts for jerky on a wooden board) Alt text: Selection of raw beef cuts commonly used for jerky including eye of round, bottom round, and flank steak – professional food photography
Quick Comparison of the Best Cuts for Jerky
| Cut | Tenderness | Flavor | Fat Content | Price | Best For | Notes |
|---|---|---|---|---|---|---|
| Eye of Round | High | Mild | Very Low | $$ | Best overall | Most popular choice among jerky makers |
| Bottom Round | Medium | Good | Very Low | $ | Budget-friendly batches | Slightly tougher than eye of round |
| Top Round | Medium-High | Good | Very Low | $$ | Balanced option | Easy to find and slice |
| Flank Steak | Low-Medium | Strong | Low-Medium | $$$ | Maximum flavor | More expensive, great marinade absorption |
| Sirloin Tip | Medium | Good | Low | $$ | Alternative option | Lean but can be slightly tougher |
Eye of Round – The Gold Standard
Most experienced jerky makers and commercial producers consider eye of round the best all-around choice.
Why it wins:
- Most tender of all the round cuts
- Extremely lean (minimal fat to trim)
- Mild beef flavor that pairs well with any marinade
- Easy to slice into consistent strips
- Widely available and reasonably priced
Best for: People who want classic, clean tasting jerky with good chew.
Bottom Round & Top Round – Great Budget Options
These two cuts from the rear leg are very popular for homemade jerky.
- Bottom Round: Slightly tougher than eye of round but very lean and flavorful. Excellent value.
- Top Round: Often a bit more tender than bottom round. Many people use this interchangeably with eye of round.
Best for: Large batches, cost-conscious makers, or when you want a stronger beef taste.
Flank Steak – Premium Flavor Choice
Flank steak is more expensive but delivers excellent results.
Pros:
- Richer, beefier flavor
- Good fat marbling that adds taste (trim most of it)
- Takes marinades extremely well
Cons:
- Significantly more expensive
- Can be tougher if sliced with the grain (always slice against the grain for jerky)
Best for: Premium or flavored jerky where you want the beef flavor to shine.
Cuts to Avoid for Jerky
- Ground beef - High fat content, doesn’t hold together well when dried
- Brisket - Too fatty and expensive for most jerky
- Ribeye or other marbled steaks - Too much fat and connective tissue
- Very cheap stew meat - Inconsistent quality and often too tough
Other Important Factors When Choosing a Cut
1. Fat Content Fat doesn’t dehydrate well and can cause spoilage. Always trim as much visible fat and silver skin as possible.
2. Grain Direction Slicing against the grain creates shorter muscle fibers and more tender jerky. Slicing with the grain creates longer, chewier strips.
3. Thickness Aim for ⅛" to ¼" thick slices for consistent drying. A meat slicer or very sharp knife + partially frozen meat makes this much easier.
4. Food Safety Jerky must reach an internal temperature of 160°F (71°C) to kill bacteria. Using curing salt (Prague Powder #1) and proper drying temperatures is strongly recommended for safety.
Bringing It All Together
| Goal | Recommended Cut |
|---|---|
| Best overall / most tender | Eye of Round |
| Best value / large batches | Bottom Round |
| Strongest beef flavor | Flank Steak |
| Easiest to find in most stores | Top Round or Eye of Round |
| Premium / gift-worthy jerky | Flank Steak |
At JerkyBrands, we carefully source our beef jerky producers who use high-quality cuts like eye of round and top round to deliver consistent texture and flavor in every bag.
