Jerky-making guide
The Best Meat for Beef Jerky: Cuts Compared
The best meat for beef jerky is a lean, whole-muscle cut. Eye of round is the top pick, followed by top round (London broil), bottom round and sirloin tip. Trim all visible fat and slice evenly, about 1/4 inch, before marinating and drying.
Short on time? Try our Original Beef Jerky.
Compare the cutsBest cuts of beef for jerky, compared
Every cut below works in a dehydrator or oven. The leaner the cut, the easier it dries and the better it keeps its texture.
| Cut | Fat | Tenderness | Cost | Slicing | Best for |
|---|---|---|---|---|---|
| Eye of round | Very lean | Moderate | Budget-friendly | Easiest: uniform, round shape | Classic chewy strips; our top pick |
| Top round (often sold as London broil) | Very lean | Moderate | Budget-friendly | Easy: large, even slab | Big batches and long strips |
| Bottom round | Very lean | Chewier | Budget-friendly | Easy, but trim the silverskin | Traditional, chewy jerky |
| Sirloin tip | Lean | More tender | Mid-range | Easy | Tender jerky with good flavor |
| Flank steak | Lean, some marbling | Tender against the grain | Premium | Easy: grain is obvious | Rich, beefy flavor |
| Skirt steak | Moderate fat | Chewy, with an obvious grain | Premium | Harder: thin and uneven | Bold flavor if you like a tough chew |
| Brisket flat | Fat cap and some marbling | Tender against the grain | Highest once trimmed | Harder: lots of fat to trim | Deep, rich flavor in small batches |
We tested 8 grocery store cuts side by side
In the Jerky.com test kitchen we bought eight of the most common steak cuts at a big-box grocery store, gave every one the same simple dry rub (salt, pepper, smoked paprika and a little chili heat), rested them in the fridge overnight and dried them together at 158Ā°F, checking from about the 3-hour mark. Here is how they finished, with the price per pound we paid:
Test kitchen note: In our test kitchen videos we sometimes dry at a lower temperature to bring out more flavor and texture. We only do that with small batches we eat within a few days, not jerky we plan to store. If youāre making jerky to keep, follow the USDA guidance: heat beef to 160Ā°F (poultry to 165Ā°F) before or during drying.
- Eye of round ($9.74/lb): the most user-friendly cut. Leaner, less work and very consistent. Easily a top pick for beginners.
- Top round ($8.24/lb): the classic jerky cut for a reason. Lean, dependable, with a good classic chew. A safe bet if youāre just starting out.
- Sirloin tip ($9.82/lb): bolder, beefier flavor than the rounds. Worth it if you want more flavor.
- Bottom round ($7.94/lb): can work, but it turns tough if you donāt slice it across the grain. Not the most beginner-friendly.
- Chuck eye ($12.98/lb): rich and juicy, almost like a steak strip, but the extra fat means more waste and a messy rack. Good, not practical.
- Skirt steak ($12.42/lb): bold flavor but a very tough chew.
- Chuck roast ($8.26/lb): too fatty and too much waste. Save it for pot roast.
- Brisket ($9.86/lb, about $15/lb after trimming): excellent if you cut across the grain, but heavy trimming made it the priciest per usable pound.
Beef prices change often, so treat these as a guide to how the cuts compare, not what youāll pay today.
The verdict: eye of round, top round and sirloin tip hit the sweet spot of value and flavor.
Watch: picking the best cut at the store
The cuts in detail
Eye of round: the best overall
Lean, consistent from end to end and easy to slice into even strips, eye of round is what most jerky makers reach for first. Slice it with the grain for a classic chew or against it for a softer bite.
Want to see how it turns out? Try our All-Natural Original Beef Jerky.
Top round and London broil: best for big batches
Top round is the large, lean muscle that grocery stores often sell as London broil. It gives you wide, even slices and plenty of strips per roast, which makes it the go-to for big batches.
Bottom round: the traditional chew
Just as lean as top round but a little tougher, bottom round makes a hearty, old-fashioned jerky. Trim the silverskin before slicing.
Sirloin tip: a more tender option
Sirloin tip is lean with a slightly softer texture. Slice it against the grain if you like a tender, easier-to-chew jerky.
Prefer it soft? Try our Soft and Tender Style Original Beef Jerky.
Flank and skirt steak: the flavor picks
Both have a pronounced grain and big beefy flavor. They carry more marbling than the rounds, so trim carefully and eat these batches sooner. In our test, skirt steak came out a tough chew, so slice it against the grain unless you want old-fashioned, hard-to-chew jerky.
Brisket flat: for smoky, rich jerky
The flat is the leaner half of a brisket; the point is full of fat. Remove the fat cap completely and expect to lose a lot of weight to trimming, which made brisket the most expensive cut per usable pound in our test. Sliced against the grain, though, it made some of the best-tasting jerky we tried.
Cuts to avoid for jerky
- Ribeye, chuck roast and short rib: heavy marbling that will not dry out. Chuck roast belongs in a slow cooker, not a dehydrator.
- Brisket point: too fatty. Use the flat instead.
- Pre-cut stew meat: mixed cuts and uneven sizes that dry unevenly.
- Tenderloin (filet): lean, but a premium cut and too soft to make classic jerky.
Fat does not dehydrate the way muscle does. It stays soft, makes jerky greasy and can turn rancid, so lean cuts win every time.
Other meats for jerky
- Venison: Hindquarter roasts like the round, sirloin and backstrap trimmings make outstanding lean jerky. Remove all silverskin and fat. Try our Original Venison Jerky
- Elk: Very lean with a mild flavor. Use the same cuts as venison. Try our Original Elk Jerky
- Buffalo: Lean and slightly sweet. Buffalo jerky is low in cholesterol, fat, and calories. Try our Original Buffalo Jerky
- Turkey: Use skinless turkey breast. The USDA recommends heating poultry to 165Ā°F. Try our Original Turkey Jerky
- Chicken: Skinless breast sliced evenly. Follow the 165Ā°F poultry guideline.
- Pork: Lean pork loin works well. Avoid fatty cuts like shoulder.
- Ground meat: Use lean ground beef or venison (90% lean or better) and shape strips with a jerky gun.
How to trim and slice meat for jerky
- Trim the fat. Remove the fat cap, visible fat and silverskin.
- Partially freeze it. One to two hours in the freezer firms the meat so you can slice evenly.
- Pick your grain. Slice against the grain for tender jerky, with the grain for a classic chew.
- Slice about 1/4 inch. Keep every strip the same size so the batch dries evenly. A slicing board or electric slicer makes this easy.
- Marinate, then dry. Use our beef jerky marinade guide, then dry in a dehydrator or oven.
For photos and detail, see Step 1: cutting and weighing meat.
Tools for cutting jerky meat
- Jerky slicing board kit: guides your knife for even slices every time. See the Hi Mountain jerky slicer kit
- Sharp slicing knife: long, clean strokes instead of sawing. See the knife
- Electric meat slicer: fast, uniform slices for big batches. See the meat slicer
- Meat thermometer: check that meat reaches 160Ā°F (165Ā°F for poultry). See the thermometer
Rather skip the work? Shop our beef jerky collection.
Frequently asked questions
What is the best meat for beef jerky?
Eye of round is the best overall cut for beef jerky. It is lean, inexpensive compared with steaks, and uniform, so it slices into even strips. Top round, bottom round and sirloin tip are close behind.
What cut of meat do you use for jerky in a dehydrator?
Use a lean whole-muscle cut such as eye of round, top round, bottom round or sirloin tip. Lean meat dries evenly in a dehydrator, while fat stays soft and can spoil faster.
Is London broil good for jerky?
Yes. London broil is usually top round, one of the best lean cuts for jerky.
Can you make jerky out of brisket?
Yes, using the leaner flat. Remove the fat cap and visible fat completely before slicing.
Should I cut jerky with or against the grain?
Against the grain gives a more tender, easier-to-chew jerky. With the grain gives a classic, chewier strip.
How thick should I slice meat for jerky?
About 1/4 inch is a good target. Even slices matter more than the exact number, because strips the same size dry at the same rate.
Why does fat matter in jerky?
Fat does not dry out the way lean meat does, so it stays soft and can turn rancid. Trim away as much visible fat as you can.
How much jerky does a pound of meat make?
Meat loses about 55% to 80% of its weight as it dries, so a pound of raw meat makes well under half a pound of jerky.
Is chuck roast good for jerky?
Not really. It has heavy marbling running through the meat, so you trim a lot and some fat still stays, which can make greasy jerky. Use a lean round cut instead.
Can you use ground beef for jerky?
Yes. Choose lean ground beef, mix in the seasoning, and press it into strips with a jerky gun.
Rather skip the slicing?
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