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 jerky—economical, lean, and full of flavor.
Selecting a lean cut of meat that has very little fat is key. Fat does not dehydrate like lean meat and can lead to spoilage.
Our recommendations can be used for any type of jerky making—whether you’re cooking in an oven, dehydrator, or smoker.
We’ve tested 12+ cuts of beef in our Test Kitchen to find the best meat to make beef jerky. Our team of jerky professionals analyzed and evaluated the quality of each cut along the following characteristics:
- Fat Content (Intramuscular vs Intermuscular)
- Flavor
- Texture
- Ease to Work With
- Availability
- Price
Eye of Roundis our professional recommendation and preference when we make jerky at home, but any of our top seven recommendations are great options when looking for the best cut of beef for jerky.
Know what cut you want to use? Ready to start making jerky? Click to read our comprehensive guide on How to Slice Meat for Jerky.
But for now, let’s dive into the best cut of beef for jerky.
These seven cuts of beef are tried, tested, and guaranteed to yield a delicious jerky with a great chew.
The first four recommendations come from the Round Primal in the rump and hind legs of the animal. Because the muscles in this area are used for movement, the cuts are leaner, slightly tougher, and more affordable.
All reasons the Round Primal is a great source for jerky meat.
1. Eye of Round
Eye of Round is our professional recommendation and preference for the best cut for beef jerky when making jerky at home.
The name comes from the elongated muscle located in the center of the round.
The Eye of Round is the most tender cut of all the rounds. Similar in shape to the tenderloin, the long, cylindrical shape makes slicing against the grain easy. It also makes for nice, consistent rounds of meat for jerky.
- Fat Content (Intramuscular) - Minimal
- Fat Content (Intermuscular) - Minimal
- Flavor - Natural beef flavor
- Texture - Moderately tender
- Ease to Work With - Easy
- Availability - Widely Available
- Price - Moderate
A Quick Note on Types of Fat
INTRA-muscular fat, known as marbling, is the fat that runs within the muscle fibers. This contributes to flavor and moisture.
INTER-muscular fat sits on the outside of lean meat and should be removed from the meat before making jerky.
2. Top Round (London Broil)
Top Round is the cut of beef that most professional beef jerky makers use. Home cooks and amateur jerky makers might recognize this cut by its alternate name, London Broil.
The Top Round comes from the inside leg muscle, opposite the Bottom Round. It’s less tender than the Eye of Round or Sirloin Tip, but more tender than the harder-working Bottom Round.
Commercial jerky producers prefer Top Round because of its ease of use. The large size and consistent shape make large-scale production smooth and efficient.
Is London Broil good for beef jerky?Yes, London Broil is one of our top recommendations for the best cut of meat for jerky.
- Fat Content (Intramuscular) - Minimal
- Fat Content (Intermuscular) - Minimal
- Flavor - Natural beef flavor
- Texture -Not Very Tender
- Ease to Work With - Easy
- Availability - Widely Available
- Price -Economical
3.BottomRound
Bottom Round is the least tender of the Round cuts, but another great option when available.
The Bottom Round comes from the outer muscle of the upper rear leg. It’s a hardworking part of the animal so is the least tender of all three cuts.
- Fat Content (Intramuscular) - Minimal
- Fat Content (Intermuscular) - Minimal
- Flavor - Natural beef flavor
- Texture -Not Very Tender
- Ease to Work With - Easy
- Availability -Available in some locations
- Price -Economical
4. Sirloin Tip (Knuckle)
The Sirloin Tip is one of the lesser known cuts of meat for jerky, but it’s actually one of the best. This cut can be slightly more difficult to find in every-day stores, but if you come across it, we highly recommend it.
Don’t confuse the Sirloin Tip with the Top Sirloin which comes from the Sirloin Primal.
- Fat Content (Intramuscular) - Minimal
- Fat Content (Intermuscular) - Minimal
- Flavor -Subtle beef flavor
- Texture -Not Very Tender
- Ease to Work With - Easy
- Availability -Available in some locations
- Price -Economical
5.Lifter
Cut from the outside of the rib primal, lifter meat provides excellent beef flavor and a nice, tender texture. This relatively thin, flat cut is perfect for jerky. You can slice this cut against the grain to create a jerky with an amazing chew.
Also known as blade meat, cap and wedge meat.
- Fat Content (Intramuscular) - Moderate
- Fat Content (Intermuscular) -Some External Fat
- Flavor -Rich, beefy
- Texture -Tender
- Ease to Work With - Easy
- Availability - Only available in specialty locations and butchers
- Price - Moderate
6.Pectoral
Also known as special team, pectoral is a similar cut as lifter meat, but comes from the chuck primal. Pectoral meat is also relatively thin, which makes the slicing step fairly easy.
- Fat Content (Intramuscular) - Moderate
- Fat Content (Intermuscular) -Some External Fat
- Flavor -Rich, beefy
- Texture -Tender
- Ease to Work With - Easy
- Availability - Only available in specialty locations and butchers
- Price - Moderate
7. Flank Steak
Flank steak is packed with big, bold, meaty flavor. It has long tough grains which makes slicing against the grain essential.
Also known as beef flank and plank steak.
- Fat Content (Intramuscular) - Moderate
- Fat Content (Intermuscular) -Some External Fat
- Flavor -Rich, beefy
- Texture -Tender
- Ease to Work With -Moderate
- Availability -Widely available
- Price - Moderate
Other Great Meat Options for Beef Jerky
One of the best parts of making beef jerky at home is the flexibility and creativity that goes into the process. While our top seven recommendations are a great place to start, there’s no reason why you can’t test other cuts.
Here are a few additional cuts of meat that are worth exploring.
Brisket - Famous for Texas-style BBQ, brisket is a rich, fatty, and delicious cut of beef. The challenge of making brisket jerky is finding a cut that is sufficiently lean.
Skirt Steak - Skirt steak is a long, flat piece of meat that is known more for its flavor, than texture. The fat content on skirt steak can run a little high which makes it a challenge to make into beef jerky. Not a deal-breaker, but less than ideal.
Tri Tip - With strong roots in the Californian BBQ scene, this cut was originally called the California cut. Trip Tip has excellent intramuscular marbling and can be very tender when made into jerky. It’s worth exploring if you come across it in your local store.
Flap Meat - Flap meat comes from the muscle near the bottom sirloin. It is thin, fibrous and chewy, but does have lots of flavor. It is often confused with skirt and hanger steak. It can work for jerky, but the heavy intramuscular marbling which doesn’t fully dry.
Overview of the Best Cuts of Beef for Jerky
There are a few important things to keep in mind when sourcing meat for beef jerky.
1. Focus on Cuts of Beef that Are Lean
The most important criteria for selecting meat for beef jerky is the fat content. You want to select a cut that has the least amount of fat possible. Beef jerky meat must be lean.
Due to its composition, fat cannot be fully dehydrated. The presence of excess fat in a batch of jerky can cause the jerky to turn 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 be enjoying the jerky immediately after cooking or within a few days, you can get away with a slightly fattier cut of meat.
It's important to consider both intramuscular and intermuscular fat.
Intramuscular fat, also known as marbling, runs between the muscle fibers and cannot be removed. It contributes rich flavor and helps keep the finished jerky tender and juicy. This is an important characteristic goal when selecting meat for jerky.
Intermuscular fat, on the other hand, sits on the outside of the lean meat. It should be removed before the jerky making process. To make life easier, focus on cuts of beef that have minimal to no intermuscular fat.
While cuts of beef with more marbling—such as Ribeye, Brisket Flats, and Short Ribs—are excellent for other uses, it's best to select a cut of beef with minimal fat content. You want to make jerky that will last.
2. Choose Economical Cuts
Focus on quality, not price.
You don’t have to buy the fanciest cuts of beef. In fact, we don’t recommend it. The beauty of the jerky process is it turns tougher cuts of meat into tender jerky. While jerky made from fancy cuts sounds good in theory, it’s a poor use of the meat.
Save your filet mignon, ribeye, and prime rib for the fancy steak house.
3. Buy Fresh Meat
Do not buy expired jerky meat or even meat that is nearing its expiration date. The fresher the better. Avoid meat with dark spots, any off smells, or cartilage, ligaments, and tendons.
The beauty of making beef jerky at home is that you have full control. Make sure to inspect each piece of meat to ensure you are getting exactly what you want.
4. Buy Sufficient Amounts
Keep in mind that you will lose anywhere between 50 – 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 1. Every three pounds of raw meat will transform into 1 pound of jerky.
5. Make Friends with Your Butcher
Make friends with your local butcher. He or she can be an excellent resource for all your jerky making adventures.
You can have your butcher pre-slice the beef for you. This will save you a step in 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 jerky cooks evenly in your oven, a very important part of jerky making at home.
You can learn more about slicing meat for jerky in our in-depth guide.
6. Know Your Cuts and Keep an Eye on Sales
Once you know the cuts, you 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 beef jerky. They offer great prices in larger quantities.
You can also search for online purveyors that specialize in organic, sustainable, and regenerative cattle. The direct-to-consumer meat market is growing quickly with a range of options.
Can you make beef jerky out of Filet Mignon?
Yes, you can make beef jerky out of Filet Mignon.
You can make beef jerky out of any cut of beef, in theory. While this might be a fun and novel idea, we think the best way to enjoy Filet Mignon is when it’s cooked to medium rare. Stick to the recommended cuts of beef such as Top Round, Bottom Round, Lifter, Pectoral, Flank Steak, and Skirt Steak.
Can you make beef jerky out of ground beef or ground meat?
Whole muscle beef jerky is much easier to make, but you can also make beef jerky out of ground beef or other ground meats.
You can mix the meat with your desired seasonings and ingredients, then form patties or strips by hand or with a jerky gun device. Check out our jerky gun recipe for step-by-step instructions.
We also conducted an extensive review of the best jerky guns to buy.
Can you make beef 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 it comes to jerky.
Make sure to slice the tri tip against the grain for maximum tenderness.
What’s the best cut of beef for tender jerky?
Cuts of beef that have more intramuscular marbling make more 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 have an even bigger impact.
If you prefer a softer or more tender jerky, try recipes that have ingredients such as sugar, soy sauce, and vinegar, which can break down the muscle fibers. Additionally, reduce the cook and dry time slightly to achieve more moisture. Just make sure to adequately dry the jerky for full shelf-stability.
Can you make jerky with other proteins such as venison, turkey, and pork?
Absolutely. You can make jerky from a variety of protein sources.Check out our list of unique beef jerky recipes.
The best meat for 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 jerky—economical, lean, and full of flavor.
Selecting the right cut of meat for jerky is the first step in the process of making beef jerky. It’s also one of the most important steps.
It’s time to sharpen your knife. The next step is slicing the meat. Check out our comprehensive guide on How to Slice Meat for Jerky.
Looking to spice up your jerky making game? Check out our beef jerky seasoning blends (Coming Soon! Sign-Up For Early Access). We conducted hundreds of batches to find the perfect all-in-one jerky seasonings.
