Top Cuts for Homemade Beef Jerky (+Video Guide)

🎥 Video – Best meat for jerky

🥩 What is the Best Cut of Meat?

Eye of round, bottom round, and top round are the top choices for beef jerky because they are very lean and have minimal internal fat. Fat shortens jerky’s shelf life and can cause rancidity, so a lean cut is essential.

Below is a concise list of excellent cuts for jerky. Ground meat can also be used if you prefer a different texture.

Try several cuts to find your favorite. If you want slicing tips, see the guide on how to slice meat into jerky, and then explore different jerky marinades to find flavors you like.

Eye of Round

Eye of round is widely considered the best cut for beef jerky. It’s a single oval muscle from the rear leg that is lean and relatively tender for a round roast. This cut is my go-to for consistent, high-quality jerky.

• Very lean with minimal internal fat
• Usually has a fat cap that should be trimmed
• Grain runs lengthwise for easy slicing with or against the grain
• Generally affordable

Bottom Round

Bottom round is the outer muscle of the upper rear leg. It’s the least tender of the round cuts but still produces excellent jerky. It’s flavorful and usually economical.

• Lean
• May have some interior marbling
• Good beefy flavor
• Cost-effective

Top Round

Top round comes from the inside leg and is slightly more tender than bottom round but less tender than eye of round. It’s lean, flavorful, and a reliable option for jerky.

• Lean and flavorful
• Moderate tenderness
• Budget-friendly

Sirloin Tip

Sirloin tip is one of the more tender round cuts. It’s lean and slightly pricier but makes very pleasant jerky when trimmed and sliced correctly.

• Very lean
• More tender than many rounds
• Typically a bit more expensive

Flank Steak

Flank steak is flavorful and works well for jerky if sliced correctly. Because its grain is pronounced, always slice against the grain to avoid overly tough jerky.

• Lean but may need some trimming
• More interior marbling than rounds
• Very flavorful
• Can produce a tougher texture if sliced the wrong way

Ground Meat

Ground meat jerky has a very different texture from whole-muscle jerky and is generally easier to chew. Choose very lean ground beef (90% lean or higher) to limit fat content. Ground jerky requires a jerky gun or forming and cutting the flattened meat into strips.

• Produces easier-to-chew jerky
• Use at least 90% lean ground meat
• Requires a jerky gun or shaping before drying

Deer Meat / Venison

Venison is excellent for jerky. It’s typically very lean, tender, and has a distinctive wild flavor. If you harvest it yourself, it’s also a very natural, minimally processed option.

• Very lean with little marbling
• Distinct game flavor
• Often organic and tender

Elk Meat

Elk roasts are very lean and make excellent jerky. Elk has a milder game taste than venison, which can appeal to people who prefer less pronounced game flavors.

• Very lean with minimal marbling
• Milder game flavor
• Great for tender, flavorful jerky

Pork Loin & Tenderloin

Pork loin and tenderloin are slightly fattier than many of the lean beef options but make very tasty pork jerky. These cuts are tender and pair well with sweeter or spicier marinades.

• Flavorful and tender
• Works well with sweet marinades
• Budget-friendly

Tips When Buying Meat

Follow these practical rules when selecting meat for jerky:

• Buy lean cuts and inspect each piece for minimal fat.
• Remember jerky loses about two-thirds of its weight during drying—buy accordingly (3 lbs fresh yields roughly 1 lb dried).
• Purchase fresh meat only; avoid anything past its use-by date.
• Consider membership wholesale stores like Sam’s Club or Costco for better prices on larger cuts.
• Ask your butcher to slice the meat to your preferred thickness—many will do this for free and it saves prep time.

If you’re unsure which cut to choose, your local butcher can recommend the best option for jerky and may even trim and slice it for you.