What Do You Use to Make Beef Jerky
The all-time cuts of meat for beefiness hasty are Top Round, Bottom Circular, Lifter and Pectoral, but a variety of cuts tin exist used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.
Our family has been handcrafting beef hasty for over 90 years and four generations. We're proud to exist LA's Original Beef Hasty.We're happy to share pro tips on selecting the all-time meat for beefiness hasty.
List of Beef Cuts for Beef Jerky
Top Round
- Likewise Known Every bit: Within Round Steak, London Broil
- From the Round Central. Splendid source of economic, lean, and large cuts great for beef jerky. This is the about popular cut for commercial jerky makers.
- Extra Lean, Piffling to No Intramuscular Marbling, Less Flavorful, Less Tender, Less Expensive
Bottom Round
- Also Known Every bit: Lesser Round Oven Roast, Round Roast
- From the Round Primal. The bottom round tends to exist tougher than the superlative circular, but still works great for jerky.
- Extra Lean, Little to No Intramuscular Marbling, Less Flavorful, Less Tender, Less Expensive
Heart of Circular
- From the Round Primal. Similar in shape to the Tenderloin, but much less tender. The proper name comes from the elongated muscle located in the center of the Round.
- Extra Lean, Fiddling to No Intramuscular Marbling, Less Flavorful, More Tender, More Expensive
Sirloin Tip
- Also known equally: Knuckle, Round Tip
- From the Round Cardinal. Less popular but a great option for hasty.
- Extra Lean, Little to No Intramuscular Marbling, More Flavorful, Less Tender, Little More than Expensive
Lifter Meat
- Also Known Every bit: Blade Meat, Cap and Wedge Meat
- From the Rib Primal. Removed from the outside of the rib.
- Medium Leanness, Medium Intramuscular Marbling, Flavorful, More Tender, Slightly More than Expensive
Flank Steak
- Also Known As: Beef Flank, Plank Steak
- From the Flank Primal. Lean cut with long grains. Name comes from the flank area of the animal.
- Lean, Piddling Intramuscular Marbling, Very Flavorful, Less Tender, Even More Expensive
Pectoral Meat
- Too Known As: Special Trim
- From the Chuck Fundamental. Portion of the Brisket. Likewise chosen Special Trim.
- Medium Leanness, Medium Intramuscular Marbling, Flavorful, More Tender, Less Expensive
Criteria for Choosing a Cutting of Meat for Beefiness Jerky
In that location are many options available to you lot and we want to make sure you select the best pick for beefiness hasty. There are no hard-and-fast rules when it comes to choosing a cut of meat. But hither are some general guidelines.
Reduce Fatty Content
One of the first and most of import criteria for selecting a cutting of beef for jerky making is the fatty content. You want to select a cut that has the least amount of fat possible.
Due to its composition, fat cannot be fully dehydrated. The presence of excess fat in a batch of jerky tin crusade the hasty to plough rancid and spoil at a quicker rate. The selection of a cut of meat with minimal fat will ensure a long and safe shelf life.
If you'll exist enjoying the jerky immediately after cooking or within a few days, you tin become away with a slightly fattier cut of meat.
Intramuscular versus Intermuscular Fat
It'due south important to consider both intramuscular and intermuscular fat.
Intramuscular fat, also known as marbling, runs between the musculus fibers and cannot be removed. It contributes rich flavor and helps keep the finished jerky tender and juicy. This is the goal when selecting meat for jerky.
Intermuscular fat, on the other hand, exists around the poly peptide. It should exist removed before the jerky making process. To brand life easier, focus on cuts of beef that take minimal to no intermuscular fatty.
While cuts of beef with more marbling are fantabulous for other uses, it's best to select a cut of beef with minimal fatty content. Yous want to make jerky that will last.
Choose Economical Cuts
Always buy fresh, high quality beef.
You don't have to purchase the fanciest cuts of beef. In fact, we don't recommend it. The beauty of the hasty process is it turns tougher cuts of meat into tender jerky. While jerky fabricated from fancy cuts sounds good in theory, it'southward a poor use of the meat.
Salvage your filet mignon, ribeye, and prime rib for the fancy steak business firm.
Tips for Buying Meat for Beef Jerky
Buy Fresh Meat
Only purchase fresh meat. Do not purchase expired meat or even meat that is nearing its expiration engagement. The fresher the ameliorate. Avoid meat with dark spots, whatever off smells, or cartilage, ligaments, or tendons.
The beauty of making beefiness jerky habitation is that you have full control. Make sure to audit each piece of meat to ensure yous are getting exactly what you want.
Buy Sufficient Amounts
Likewise, go along in listen that you will lose anywhere between fifty – 75% of the original weight during the dehydration process. Make sure to buy a sufficient amount of meat. A good rule of thumb is 3 to one. Every three pounds of raw meat will transform into 1 pound of jerky.
Brand Friends with Your Butcher
Brand friends with your local butcher. He or she tin be an excellent resource for all your jerky making adventures.
You tin accept your butcher pre-slice the beefiness for y'all. This will save you a step of the jerky making process. With a commercial slicer, your butcher can slice the beef into uniform slices to your exact specs. This will ensure that the hasty cooks evenly in your oven, a very important part of jerky making at home.
Know Your Cuts and Keep an Eye on Sales
Once you know the cuts, you tin can keep an eye on weekly specials and sales. Big box stores such as Costco and Sam's Club are also a great place to shop for meat for beefiness jerky. They offer bully prices in larger quantities.
Miscellaneous Jerky Meat Questions
Can you make beefiness jerky out of Filet Mignon?
Absolutely. Y'all tin can brand beef jerky out of any cut of beef, in theory. While this might be a fun and novel idea, we think Filet Mignon cooked to medium rare is the best option. Stick to the recommended cuts of beefiness such every bit Top Round, Bottom Circular, Lifter, Pectoral, Flank Steak, and Skirt Steak
Can you make beef hasty out of ground beef or ground meat?
Whole musculus beef jerky is much easier to make, simply you can also brand beef jerky out of ground beefiness. You tin can course patties or strips by hand or use a jerky gun device .
Tin you make beefiness jerky out of tri tip?
Trip tip makes for a fantastic cut of meat for jerky. It's on the more expensive side, but it has the leanness factor that you're looking for when information technology comes to jerky.
What'south the best cut of beef for tender hasty?
Cuts of beef that have more intramuscular marbling make more than tender jerky. Lifter or pectoral meat are great options. The cut of beef can make a difference in the tenderness of the end jerky. But the processing technique will take an even bigger touch.
Can you brand hasty with other proteins such as venison, turkey, and pork?
Absolutely. You can make jerky from a multifariousness of protein sources. Read more about the dissimilar types of jerky .
Bottom Line
Making hasty at home is a challenging merely very rewarding feel. One of the more important steps in the procedure is selecting the cutting of beef. The best office of making beef jerky at home is yous have total control over the process. Plus, you can experiment on a smaller scale. Let us know your favorite cutting of meat for hasty!
Are you curious about how the different cuts transform into jerky? buy some of our artisan-crafted hasty today!
Effort Top Round which is used for our Classic Line.
Try Lifter Meat which is used for our Old Fashioned Line .
Shop All Jerky
Source: https://peopleschoicebeefjerky.com/blogs/news/question-what-cuts-of-beef-can-be-used-for-beef-jerky
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