When it comes to making great beef jerky, the type of meat you choose can make or break the final result. The right cut determines everything from texture and flavor to shelf life and nutritional quality.
Beef jerky is popular for good reason. It’s protein-rich, portable, and packed with meaty flavor. But not all beef works equally well when making jerky. The best beef for jerky should be lean, high-quality meat, which should create something that’s tender, not too fatty, and full of flavor.Â
Below, we’ll break down the best meat for jerky, the top cuts to look for, alternative meats to try, and practical tips to help you choose the best beef for jerky every time.
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The Best Cuts of Beef for Jerky
Not all beef cuts are created equal for jerky. The best cuts of beef for jerky are lean, easy to slice, and dry evenly. This results in better texture, longer shelf life, and more concentrated flavor. Below are the top cuts to look for when choosing the best beef for jerky.
1. Top Round (Eye of Round)
Top round, often labeled as eye of round, is the most popular and widely recommended as the best cut of beef for jerky. It’s lean, affordable, and easy to slice, making it ideal for beginner or experienced jerky makers. Because it has very little fat, it dries evenly and produces a chewy jerky texture.
2. Bottom Round
Bottom round is slightly tougher than top round, but still a solid choice for traditional jerky. It has a strong beefy flavor and works especially well for those who enjoy firmer jerky. Because it’s lean and has less fat, it also stores well once dried.
3. Sirloin Tip
Sirloin tip strikes a nice balance between leanness and tenderness, which makes it one of the best cuts of beef for jerky if you want a softer bite. The main downside is that it’s slightly more expensive than round cuts, but it is the ideal choice if you prefer more tender jerky. It also lends itself well to marinades, if you like to add flavors to your jerky.
4. Flank Steak
Flank steak has an intense beef flavor and works well when sliced thin against the grain.
While it’s not as lean as round cuts, careful trimming can make it a good option for flavorful, tender jerky, especially if you plan to eat it relatively quickly, as it doesn't store as long due to the fat content.
5. Brisket
Brisket is rich and flavorful but naturally higher in fat, which limits its shelf life. It’s the best meat for jerky that’s immediately consumed, but it’s not ideal for long-term storage unless the fat is trimmed aggressively.Â
6. London Broil (Top Round or Flank)
London broil isn’t a single cut but often refers to top round or flank steak prepared a certain way. Since London broil is typically sold in larger slabs, it’s also the best meat for jerky if you’re making bigger batches. But be sure to choose a leaner cut, which works better for making jerky.
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Other Meats for Beef Jerky
While we often think of beef as the most common choice for jerky, it can be made out of many different types of meat. If you are looking to switch things up, here are a few to consider:
- Venison: Extremely lean, rich flavor, great for long-lasting jerky
- Turkey: Mild, high-protein option with lower fat
- Bison: Lean, nutrient-dense, slightly sweeter flavor than beef
- Chicken:Â Light, high-protein option with a tender bite and versatile flavor
When it comes to the best meat for jerky, these alternatives appeal to people seeking variety, leaner protein sources, or a different flavor.
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How to Choose the Best Meat to Make Beef Jerky
If you want to tackle making beef jerky yourself, it starts with choosing the best cut of meat. Here are some ways to optimize the cut you choose, so you can get the most flavorful, tender jerky possible.
Choose Fresh, High-Quality Beef
The best beef for jerky is fresh, which means it delivers better texture and flavor. Avoid meat that’s been frozen when possible, as freezing can affect how evenly the meat dries.
Look for Uniform Cuts
Consistent thickness helps ensure even drying and prevents some pieces from becoming too tough or brittle.
Trim Fat Thoroughly
Fat does not dry well and can shorten shelf life. Ask your butcher to trim excess fat or do it yourself before slicing.
Slice Thin and Even
Thin slices (about ⅛–¼ inch) dry more evenly and create a better texture. If you are unsure how to best slice the meat, you can always ask your butcher for help.
Choose Grass-Fed, Hormone-Free Beef
The best beef for jerky is often grass-fed because it offers a cleaner flavor profile and higher nutritional quality. Curious about the benefits of grass-fed beef? Learn more about why grass-fed and finished beef matters and how it compares to conventional options.
Grass-fed beef also contains higher levels of beneficial omega-3 fatty acids. This makes it a nutritional powerhouse for jerky lovers.
Consider Sustainably Sourced Beef
Sustainability is also something to consider when choosing meat for beef jerky. Opting for grass-fed, grass-finished, and responsibly raised beef supports better land stewardship, animal welfare, and long-term food system health.Â
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Prefer Ready-to-Eat Options?Â
Making beef jerky yourself isn’t for everyone. If you love jerky but don’t want the prep work, explore our collection of high-quality beef jerky and meat sticks, made with thoughtfully sourced ingredients and bold flavors such as:
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Best Meat for Beef Jerky FAQs
Here are some frequently asked questions about the best meat for beef jerky.Â
What meat to use for beef jerky?
The best meat for beef jerky is lean beef, such as top round, bottom round, or sirloin tip. Lean cuts dry evenly, last longer, and produce better texture for the final product.
What cut of beef is best for jerky?
Top round (eye of round) is widely considered the best cut for beef jerky due to its leanness, affordability, and ease of preparation. Sirloin tip is another excellent option if you prefer more tenderness.
What beef makes the most tender jerky?
Sirloin tip and flank steak, when prepared correctly and sliced against the grain, tend to produce the most tender jerky, especially when paired with a good marinade and proper drying technique.
