Best Cut of Meat for Jerky: Round, Flank or Sirloin?
Top round is the best cut of meat for jerky for most people because it's lean, widely available, and easy to slice into uniform strips. Flank and sirloin can work too, but trim visible fat and choose the cut that fits your budget and preferred texture.
On this page (7 sections)
- What is the best cut of meat for jerky?
- Is round, flank, or sirloin best for jerky?
- How should you choose beef for jerky?
- Should you trim fat before slicing jerky meat?
- Should jerky strips be cut with or against the grain?
- How do you prepare the meat after choosing a cut?
- Which cut should you choose for your first batch?
Top round is the best cut of meat for jerky for most home cooks: it's lean, easy to find, and practical to slice into even strips. Bottom round and eye of round are good alternatives, while flank and sirloin work when you want a different texture or already have them on hand.
The cut matters, but so do trimming and slicing. Remove visible fat, keep the strips a consistent thickness, and follow a safe drying method.
What is the best cut of meat for jerky?
Top round is the best all-around beef cut for jerky because it offers lean meat in a large, fairly uniform piece. You can slice it with or across the grain to choose a chewier or more tender bite.
Bottom round and eye of round are other lean options. They come from the same general hindquarter area, but their shape and grain can differ, so look for a piece that's easy to trim and handle.
A butcher can slice a roast for you, or you can cut it at home. For help getting strips to dry evenly, see how thick to cut jerky.
Is round, flank, or sirloin best for jerky?
Choose round for a simple, lean starting point; choose flank for a stronger grain; and use sirloin when its trim and price suit your batch. All three can make jerky when you remove visible fat and slice consistently.
| Cut | Why choose it | What to consider |
|---|---|---|
| Top round | Lean, broad, and straightforward to portion | Trim the outer edge and any connective tissue |
| Bottom round | Often available as a roast with room for long strips | Its shape may need more trimming |
| Eye of round | Compact and fairly uniform | Smaller diameter can mean shorter strips |
| Flank steak | Distinct grain and beef flavor | Can cost more and has a pronounced texture |
| Sirloin | Useful if you find a lean, well-trimmed piece | Check for fat seams before slicing |
The names and trimming can vary by store. Inspect the meat itself instead of relying on the cut name alone.
Is top round better than flank steak for jerky?
Top round is usually the easier default, while flank steak is a good choice for a more distinct grain and flavor. Flank may cost more, and its grain can make strip direction especially noticeable.
For tender strips, slice across the grain. For a chewier result, slice with the grain.
If you want to compare slicers for long batches, see best meat slicers for jerky strips.
Can you use sirloin for beef jerky?
Yes, lean sirloin can work for beef jerky. Trim fat seams and choose pieces with a consistent thickness so you can make strips that dry at a similar rate.
Sirloin can be a practical choice when you already have it or find a well-trimmed cut. If you're buying meat specifically for jerky, compare its usable lean portion with round before deciding.
How should you choose beef for jerky?
Pick a lean, solid piece with little visible fat and a shape you can slice evenly. A consistent piece is easier to cut into strips of similar thickness, which helps them dry at a similar pace.
Ask a butcher to remove visible surface fat or slice the roast if you don't have a suitable knife. If you slice at home, chill the meat until firm first, and use a stable cutting board.
The Borlebbi electric slicer has adjustable thickness settings from 0 to 15 mm and two removable 7.5-inch stainless steel blades. Those features may help when you want adjustable slices for several foods.
Use a sharp knife or slicer carefully, and keep your hands clear of the blade. If you prefer a manual tool made for jerky strips, the Weston slicer uses 32 stainless steel blades to cut consistent quarter-inch strips and clamps to a flat surface.
Should you trim fat before slicing jerky meat?
Yes, trim visible fat before slicing. Fat doesn't dry in the same way as lean muscle, and it can become rancid sooner during storage.
Remove thick outer fat and obvious seams without cutting away large portions of usable meat. Don't assume that a cut labeled “lean” needs no inspection; check each side before slicing.
For easier trimming, use a sharp knife and work with the meat chilled. Keep raw meat cold while you prepare it, and clean tools and surfaces after contact with raw beef.
Should jerky strips be cut with or against the grain?
Cut against the grain for a more tender chew and with the grain for a chewier strip. The grain is the direction the muscle fibers run, so check it before cutting the roast into small pieces.
If the fibers are hard to see, cut a small test strip and note the direction. You can make a few strips each way if you want to compare textures in one batch.
Whatever direction you choose, keep the slices even. The guide to how thick to cut jerky explains why consistent thickness matters during drying.
How do you prepare the meat after choosing a cut?
Trim, slice, marinate, and dry the meat using a safe recipe. Keep raw beef chilled during preparation, and don't use appearance alone to decide whether jerky is safe.
If you want seasoned strips, marinate them in the refrigerator. Our guide to how long to marinate jerky covers timing and preparation.
Dry the strips with a method that follows food safety guidance. For a dehydrator, the Cosori 6-Tray Stainless Steel Dehydrator has six stainless steel trays, a timer up to 48 hours, and a temperature range of 95°F to 165°F.
Use a recipe that specifies safe heating and drying steps for meat. Check what temperature to dehydrate jerky and how to tell when jerky is done before storing a batch.
Which cut should you choose for your first batch?
For a first batch, choose top round if you want a lean, manageable cut with straightforward slicing. Choose flank if you like a stronger grain and don't mind trimming, or sirloin if you have a lean piece that is easy to portion.
The best cut of meat for jerky is the one you can trim well and slice evenly. If you're using venison instead of beef, see how to cut venison for jerky.
Frequently asked questions
What is the best cut of meat for jerky?
Top round is a reliable choice because it's lean and can be sliced into even strips. Bottom round and eye of round are also common options.
Trim visible fat from any cut, since fat can turn rancid sooner than dried lean meat and shorten storage time.
Is flank steak good for beef jerky?
Yes, flank steak can make jerky, especially if you like a pronounced grain and beef flavor. It can cost more than round cuts, so compare the price and trim visible fat.
Slice across the grain for shorter, easier-to-chew strips or with the grain for a chewier result.
Should I cut jerky with or against the grain?
Cut across the grain for shorter muscle fibers and a more tender bite; cut with the grain for chewier strips. The direction matters whichever beef cut you choose.
Chilling the meat until firm can make it easier to slice evenly by hand.
Does jerky meat need to be lean?
Lean meat is usually preferred because fat doesn't dry like muscle and can become rancid during storage. Trim visible fat before slicing, then dry the strips according to a safe recipe.
Refrigerate homemade jerky if you need longer storage.
