20
Jan
A Ranking of the Best Cuts of Beef Jerky 1. Brisket is the steak of meat under your cows chuck and below the shoulder section.
Top round is an excellent source of economical lean and large cuts great for beef jerky.
What beef cut for jerky. The Best Cuts of Beef for Jerky and Why Eye of Round. Of all the sub-primal cuts from the round the eye of round is the most tender. Its very lean but with.
The bottom round is a lean exterior muscle from the top of the rear leg is the least tender cut from the. A Ranking of the Best Cuts of Beef Jerky 1. The round is the cut of beef located near the rear often referred to as the rump section.
It includes the eye. The flank can be found toward the cows rear legs beneath the short loin and bottom sirloin. What Is the Best Cut of Beef For Jerky.
Top round is an excellent source of economical lean and large cuts great for beef jerky. The meat is extra lean is less tender and is relatively inexpensive. Top round tends to be the most popular cut for commercial jerky makers.
The best cuts of meat for beef jerky are Top Round Bottom Round Lifter and Pectoral but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerkyeconomical lean and full of flavor. First trim any visible fat from your cut of meat.
Here is a lean Beef Eye of Round Roast before trimmed. Use a sharp knife to cut away any fat. Fat makes beef jerky spoil faster so it is best to trim as much as you can now to prevent your jerky from going bad.
The most common cut of meat for jerky is beef round since its lean but has enough interior fat for a good flavor. You can really make jerky out of any cut of meat so long as it doesnt have bones. What cut of beef is best for making jerky.
In this video we try 5 different cuts of beef to make jerky and compare them in a blind taste test. Best Cut of Beef for Jerky Eye of Round. An inexpensive cut which is the all-around best choice.
Its very lean with some fat on the outside that should be trimmed. Easy to slice into jerky size strips. It is also the most tender of the round cuts.
All things considered Eye of Round usually is the best choice Top and Bottom Round. The Brisket cut is another of the best cuts for making beef jerky. Its a well-marbled cut is ideal for making corned beef barbecue and pastrami.
Since it has coarse grain it can be cooked for long hours at extended temperatures to give the perfect jerky. Brisket is the steak of meat under your cows chuck and below the shoulder section. Eye of round this is one of the most popular types of beef jerky cut.
The oval is mainly a single oval type of muscle that is found in the rear leg. This is the best part of making a beef jerky. This area is lean it has little fat there is no need to trim its fat cap and it is economical.
If you cut with the grain your jerky will be tougher and chewier. Your teeth will have to chomp through all those tough muscle fibers so you may have trouble biting into the jerky. But if you slice against the grain your knife will do the hard work of breaking the muscle fibers.
Your jerky will be softer and easier to chew. Rib steak is one of the most popular cuts of beef to use when making beef jerky. Chudabeef prides themselves on using this type of premium beef compared to their competitors.
Its considered a more flavorful cut over other types due to the marbling of fat in the meat. The tenderness exhibited by this cut is more than that of the bottom round cut of beef. Cut from the leg muscle the meat you get from this cut of beef is lean economical and very flavorful.
Hence it wont compromise on giving you the best taste of jerky that you want to achieve in the first instance.