Best Cut for Beef Jerky Buffalo Flank Steak

Making homemade jerky with a pellet grill is extremely like shooting fish in a barrel, as long equally you employ the right cuts of meat. Non all cuts of meat work well for making jerky.

One of the biggest mistakes people make when making their own jerky is using the incorrect cutting of meat. In this article, we'll look at the different cuts of meat and which parts of the cow they come from, as well as other tips for helping you choose the right meat.

What Are The All-time Cuts Of Meat to Make Beefiness Jerky?

When it cooking homemade jerky, at that place are a few cuts that have been found to be the best. Some of these include tiptop circular steak, bottom round, superlative round, and flank steak. The reason these cuts piece of work so well is that they have a good muscle fiber composition and non a lot of fat.

Making the best beef jerky starts with using the right meat. Information technology'southward important to choose lean, fresh meat. It volition non but produce a more flavorful hasty, but it volition as well assistance your leftovers last longer.

Pro Tip: The best cuts of beef for making hasty are the ones that contain the least amount of fat in them.

Breaking Down The Moo-cow

In order to empathize which cuts of meat are best for hasty, it's of import to sympathise the dissimilar parts of the steer.

Most people don't realize that in that location is more to a cow than just ribs and steaks. At least I had no clue until I purchased my pellet grill and started smoking meats.

Beneath are the unlike parts of the steer and which parts are best for steaks, fajitas, roast, etc.

I've broken the commodity into the worst and best cuts for jerky.

Best Cuts of Meat for Making Beef Jerky

Beef Circular

Beefiness round is a great selection for making beef jerky because it is a large primal cut that consists mainly of the rear leg and rump of a cow. Those muscles get a lot of piece of work and exercise, making it tough meat. Beef circular encompasses the knee joint, leg, and hip, therefore information technology has a lot of connective tissues, cartilage, and tissue.

Information technology is lean meat with very trivial fat marbling making it a peachy candidate for making jerky. When you lot purchase it, you'll notice more fat than muscle.

It'due south an inexpensive cutting of meat, which is why information technology'southward so popular when making jerky.

Top Round

The pinnacle round is a subcategory of beef round and is a cutting from the inside of the leg. Therefore, y'all may often hear people refer to information technology as inside circular. Information technology's a great cut for roasts, steaks, and jerky.

Bottom Circular

The bottom circular is another subcategory of beef round and comes from the outside leg muscle, making information technology the toughest of the round cuts. Some butchers refer to it as rump roast.

Other sub-primal cuts that come from the bottom round are the tri-tip, flap cuts, and ball tip sirloin.

If you're on a budget, the lesser round is ordinarily cheaper than the superlative and beefiness circular.

Sirloin (Summit and Bottom Sirloin)

Sirloin is as well known as a porterhouse and is an expensive cutting of meat to buy. It is located at the top of the moo-cow straight behind the ribs.

Unlike other cuts, information technology doesn't contain a lot of muscle, making information technology a tender piece of meat.

The top of the sirloin sits just in a higher place the flank and but to a higher place the top sirloin. These cuts of meat are pop for making roasts.

Information technology's a very flavorful and tasty cut. They do incorporate an outer layer of fatty that will need to be trimmed abroad earlier using for hasty.

Flank Steak

Flank steak (also known every bit London Broil) is my number one choice for cooking jerky. Information technology is a beefsteak cutting that comes from the intestinal muscles of the cow, right behind its chest.

Because of this, it is a chewier piece of meat than other types. When cutting the meat, y'all'll desire to cut the strips against the flank's grain.

Thinner slices work all-time and will make it easier to eat. Flank steak holds upward well in marinades making it a great choice for jerky.

The biggest downside to this cutting of meat is the price. At the time of this writing, 1lb of flank steak costs $11.79. So, y'all'll want do some price comparison and find the best prices.

Chuck

The chuck portion of the steer comes from the lower cervix and upper shoulder of the cow. Information technology is most unremarkably used for bone-in or boneless roasts and steaks. Simply y'all can also cube the meat and employ it to cook beef stew.

Butchers often grind the chuck for hamburgers, because it has a high-fatty content. It's an inexpensive cut of meat and is ofttimes referred to as "poor man's brisket."

It can be used to make jerky, simply be prepared to spend a lot of time trimming the backlog fat. The high-fatty content likewise ways the jerky won't have a long shelf life.

Worst Cutting of Meat for Making Hasty

Now that you know the best, you've likely asked yourself which are the worst cuts to avoid. Later all, with the cost of meat prices these days, you don't want to utilize the wrong meat for making jerky.

The following meats are corking for smoking on the pellet grill, just don't apply them for making jerky.

Skirt / Plate

Brim steak is a cutting that comes from the diaphragm muscles of the cow. Making it a lean cut with a lot of tough fibers.

It oft gets confused with flank steak, it's a lot tougher and you won't get a lot of flavor from this cutting. Dehydrating the meat will simply go far tougher and bland.

This meat is all-time when information technology is cooked over high heat, seared, or grilled. It is often used to make stir-fry meat and fajitas. If you have a dog, y'all can make them some yummy skirt steak domestic dog treats.

Brisket

The brisket is a cut of beefiness from the chest or pectoral muscles of a cow. It has a lot of connective tissue with loftier-fat content. A whole beef brisket consists of the following parts: apartment cut, point cut, fat cap, and the deckle.

It is extremely pop for charcoal-broil. I've written a step-by-footstep guide on how to cook a brisket on the Pit Boss. If you don't feel like spending 12 plus hours cooking a brisket, you can as well employ it to make sandwich meats such equally pastrami and corn beef.

Rib

The Rib is 1 of the most popular cuts and is located in the front end section of the courage. It's where nosotros become the flavorful ribeye steaks, short ribs, cowboy steaks, dorsum ribs, etc.

Rib cuts are known for their distinct flavor, tenderness, and fatty marbling. Non but is rib fatty meat, only it is also fine-grained meat that is difficult to cut into thin slices and volition crumble when trying to dehydrate.

For this reason, it is non a suitable choice for making bootleg jerky.

What To Look For In A Cut Of Meat For Jerky?

Beef jerky is a dehydrated nutrient that gives it a longer shelf life than other foods. The dehydration process is what prevents it from spoiling. Therefore, it's of import to cull the right blazon of meat when making bootleg hasty.

Freshness

Jerky tastes best when you're using fresh meat. Before buying the meat, check the "apply or freeze by" or "best used by" bundle characterization. Many people brand the mistake of ownership meat that is expired or close to the expiration appointment to salvage money.

According to the USDA, information technology'due south perfectly fine to use meat after the date has passed, and many people and myself accept used it because information technology'due south cheaper.

However, when it comes to jerky, the fresher the meat the better product you'll get.

Cost

The cheapest meat isn't the best meat for making jerky. They have more fatty, and marbling which will sacrifice the quality of the jerky.

You don't necessarily accept to purchase the most expensive meat, merely you don't want the cheapest. When I made peppered smoked beef jerky, I used flank steak.

Any of the cuts above will piece of work fine, notwithstanding, some cuts will require more grooming beforehand.

Flavor

All jerky tastes like beef. The seasoning yous add together is what gives it unique flavors such every bit Terriyaki, spicy, garlic, habanero, etc. Choose fresh meats that accept peachy beefiness flavor.

Tenderness

Well-nigh of the meats on this page are lean meats that need to melt low and slow. Only since we're dehydrating the meat, opt for a cut that doesn't take a lot of muscles.

Otherwise, you lot'll have tough hasty no ane wants to eat.

Quality Class

If you're not a beef connoisseur, yous may non exist familiar with the different USDA grades of meat.

Below are the different steak cuts and grades to help you understand what to look for the adjacent time you're in the meat department.

• Prime number Form: The highest grade of meat you can buy. Commonly served at high-end restaurants and not available at supermarkets. To purchase this quality cutting, you'll have to look at online meat vendors.
• Choice Class: The USDA labels the majority of beef sold in supermarkets as the choice grade. It is high-quality beef, with less marbling than prime course. It'south usually used for Fillets and ribeyes.
• Select Grade: It is a leaner cut that is popular among wellness-conscious individuals. It'due south the everyman grade of meat sold at commercial retailers.

Pick grade is your all-time selection. It doesn't accept equally much marbling as prime grade and is not as tough as select grade meats.

Other Cuts of Meats Yous Can Use for Jerky

Nigh people utilize beefiness to cook jerky. Yet, some more than exotic meats to use for hasty are venison, alligator, lamb, buffalo, elk, kangaroo and etc.

Of course, the types of exotic meat you lot use will depend on where you live in the globe. Jerky tin be fabricated from virtually any type of meat, as long every bit it is prepared properly.

Concluding Discussion

Buying the best meat for jerky requires you to forget what y'all've learned nigh buying beef. The best cuts of meat to make beef jerky are lean, fresh, and incorporate very footling fat.

It's non then much the cut of meat y'all use, information technology's the corporeality of fat content the meat has. The cheaper meats which are adept for steaks are not the best for jerky.

Regardless of what blazon of meat yous use, you'll want to trim as much of the marbled fat as possible.

If the meat has too much fatty, the jerky won't last as long and will need to be eaten apace!

Related Manufactures

• How to Make Venison Jerky on The Pit Boss Pellet Grill
• Why Is My Beef Jerky Black?
• Tin can Flank Steak Be Cooked Low and Slow?

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