Some cuts are also comparatively bland, which isnt great for a product thats almost 100% meat.
If theres fat that you could trim off, that would work.
Although marbled or fatty beef is usually desirable, thats the opposite of what you want for jerky.
Fat cant be completely dehydrated, so jerky made from fatty meat will quickly spoil.
ensure you only get fresh beef thats free of odd smells or discoloration.
With that introduction, lets talk about the best cuts of meat for tender, flavorful beef jerky.
Eye of round
The round cuts of meat are generally tender cuts of meat.
It almost looks like a tenderloin, with an elongated cylindrical shape.
However, when properly prepared, it makes excellent beef jerky.
Its a bit tougher than the eye of round, but more tender than the bottom round.
In fact, commercial producers love this cut because its big and easy to cut into consistently sized pieces.
The takeaway
Are you ready to start making jerky?
As long as you know what to look for, you pretty much cant go wrong!
