Most jerky advice on the internet says “use lean beef” and calls it a day. That’s technically correct but not very useful — there are a dozen lean beef cuts and they behave completely differently when you dehydrate them. Chew, texture, flavor absorption, slice-ability, cost, and how forgiving they are to beginners all vary dramatically by cut.
I’ve run controlled batches using identical marinades and drying parameters across eight different cuts. What follows is my ranking, with the science behind each choice.
What Makes a Cut Good for Jerky?
Before the rankings, let’s establish the criteria I’m using. A good jerky cut needs:
Low Fat Content (<10% intramuscular fat)
Fat doesn’t dehydrate. It oxidizes and turns rancid. This is why you see a maximum shelf life difference of 1–2 weeks vs. 2–3 months between high-fat and low-fat cuts. Every visible white piece needs to be trimmed. The goal is uniform red muscle tissue.
Consistent Grain Structure
Muscle fibers that run in a consistent direction let you slice predictably — either with the grain (chewy, traditional jerky texture) or against it (more tender bite, easier to eat). Cuts with irregular grain or multiple muscle groups are harder to slice uniformly and dry unevenly.
Minimal Connective Tissue
Collagen and tendon don’t dehydrate pleasantly — they become hard, leathery, and difficult to chew. Cuts from high-activity muscles (shank, neck) have much higher connective tissue content than muscles that do less work.
Appropriate Thickness
You need enough thickness to slice at 1/4 inch consistently. Very thin cuts or irregular shapes make this difficult without a slicer.
#1: Eye of Round
Fat content: ~4–6% | Relative cost: $ (budget-friendly)
Eye of round is the undisputed champion of jerky cuts. It’s a cylindrical muscle from the rear leg that has almost no fat cap, minimal marbling, tight consistent grain, and zero connective tissue running through the center. It was practically designed to be made into jerky.
Why It Wins
- Cylindrical shape slices into near-perfect uniform rounds or ovals — maximally consistent drying
- Fat content so low you barely need to trim
- Tight grain holds together through handling without tearing
- Predictable drying time — no thick spots or thin edges to compensate for
- Usually the cheapest per pound of the top-tier options
How to Slice
Partially freeze (1–2 hours) and slice crosswise into 1/4-inch rounds for a classic bite. Slice lengthwise for longer strips if you prefer that format.
Bottom line: This is my default. If you’re not sure what to buy, buy eye of round.
#2: Top Round
Fat content: ~7–9% | Relative cost: $
Top round is the second muscle in the round primal — slightly larger than eye of round and with marginally more intramuscular fat. This is actually an advantage for flavor: the small amount of marbling adds richness that eye of round can lack. Still an excellent jerky cut.
Why It’s #2 (Not #1)
Top round has slightly more fat to trim and its shape is less uniform, which means more variation in slice size. Nothing deal-breaking — just requires a bit more attention during prep. The upside is that top round is often sold in larger pieces, making it efficient for big batches.
Grain Direction
Top round has a clear, long grain that runs the length of the muscle. Slicing with the grain gives you long, chewy strips; against the grain gives a more tender, slightly shorter piece. Both work well.
Bottom line: Excellent choice, nearly as good as eye of round, often more available in large sizes.
#3: Flank Steak
Fat content: ~8–10% | Relative cost: $$
Flank steak is a flat, wide muscle from the abdominal area. It has the most pronounced grain of any jerky cut — long, thick fibers that run almost parallel to the surface. This makes it uniquely versatile.
The Grain Advantage
Slicing with the grain produces super chewy, almost fibrous strips that are satisfying to tear through. Slicing across the grain produces tender, almost melt-in-your-mouth pieces. Both styles are legitimate — pick based on your texture preference.
The Trade-Off
Flank steak costs more than round cuts. It also has a thin fat cap on one side that needs to be trimmed completely. And because it’s flat, you get shorter strips unless you slice on a long diagonal.
Flavor
Flank has the most beefy, minerally flavor of the three. It’s more “steak-like” than the round cuts. If flavor is your priority and you’re okay spending a bit more, flank is exceptional.
Bottom line: Best flavor of the three, most expensive, most flexible on texture direction.
Other Solid Options
Sirloin Tip (Round Tip)
Often confused with actual sirloin (which is too fatty for jerky), sirloin tip is a lean, affordable cut adjacent to the round. Similar properties to top round — good grain, low fat, consistent drying. A reliable backup when eye of round or top round isn’t available.
Bottom Round
Leaner than top round but slightly tougher. Works well and is one of the cheapest options per pound. The toughness is less noticeable in jerky than it would be in a steak, since you’re chewing jerky anyway.
Brisket (Flat Cut Only)
Interesting choice that produces excellent flavor — brisket has deep, rich beefiness that round cuts lack. The flat cut of brisket has manageable fat levels if trimmed aggressively. Not a beginner cut, but the results are outstanding if you’re willing to do the trimming work.
Cuts to Avoid
Ribeye / Chuck
Too much intramuscular fat. You can trim the fat cap but you can’t remove marbling from inside the muscle fibers. That fat turns rancid during storage. The jerky might taste great fresh but will go bad quickly.
Skirt Steak
Very high fat content and irregular thickness. Hard to slice uniformly and dries unevenly.
Beef Shank / Osso Buco
High connective tissue content. The collagen doesn’t dehydrate pleasantly — you’ll end up with tough, stringy, chewy-in-a-bad-way jerky.
Ground Beef (Note Below)
Technically a different category — see below.
Ground Beef Jerky: A Different Animal
Ground beef jerky (using a jerky gun to extrude strips or sticks) is a legitimate product that deserves its own section. It’s not “worse” — it’s different.
Advantages: Very tender bite, easy to make consistent shapes, can use lean ground beef (<10% fat ground round works well), easier for beginners than slicing whole muscle.
Disadvantages: More processing surface area means higher bacterial risk — you must use curing salt (Prague Powder #1) for food safety. The texture is closer to a soft meat stick than traditional jerky. Purists will argue it’s not “real” jerky.
For ground jerky: use 93/7 lean ground beef, mix in seasoning and curing salt, run through a jerky gun, and dry at 160–165°F for 4–5 hours.
Butcher Tips
A few things worth knowing when you’re buying meat for jerky:
- Ask the butcher counter to slice it. Many grocery store butchers will slice your roast to 1/4 inch for free or a small fee. This saves significant prep time and produces more consistent results than hand-slicing.
- Buy whole roasts, not pre-sliced stew meat. Stew meat has irregular sizes and may be cut against your preferred grain direction.
- Freeze it yourself for better slicing. 60–90 minutes in the freezer firms the meat enough for even hand-slicing with a sharp knife.
- Sharp knife required. A dull knife drags and tears, producing ragged edges that dry unevenly. If you’re slicing by hand, use a slicing knife (long, thin blade) and sharpen it first.
- Invest in a slicer for big batches. If you’re making jerky more than once a month, a dedicated meat slicer pays for itself in consistency and time saved. Even a budget $60 model produces far more uniform cuts than hand-slicing.
Final Ranking Summary
- Eye of Round — Best overall. Lean, consistent, affordable, beginner-proof.
- Top Round — Close second. Slightly more flavor, slightly more work.
- Flank Steak — Best flavor. Worth the extra cost if quality is the priority.
- Sirloin Tip / Bottom Round — Solid backups. Budget-friendly, widely available.
- Brisket (flat) — Advanced option. Exceptional flavor, requires aggressive trimming.
Whatever cut you choose, remember: the most important step is trimming all visible fat before you marinade. No amount of technique compensates for leaving fat in the equation. Trim it, marinade it, dry it right, and you’ll make jerky worth eating.
— Sam, JerkyScience.com