The Best Cuts For A Perfect Beef Jerky

Posted by bullandcleaver on June 21st, 2017

One of the most basic techniques to acquire palatable and worthy beef jerky is to obtain the raw meat which is the best of cuts. Jerky and biltong have certainly been a revolution in the meat-preservation techniques and South African biltong has always lured people due to its appetizing nature.

However, what has never received an appropriate limelight is the start of the procedure, which is the most critical stage to get a good result. It is always imperative to get a perfectly cut portion of meat, so that the end result is always a delightful, scrumptious jerky, as you wish it to be.

Let us look at some of the most prevalent cuts for beef, which have made the jerky a delightful wonder to have:

• Eye of Round: This is a popular portion of the Round that is highly tender and contains only a bit of fat. It is mostly lean and an economical part of meat for preparing a good jerky.
• Bottom Round: This portion from Round is also a great one to make jerky. It comprises the outer muscles of the upper rear leg and is least tender of the portion of rounds. However, it is adequately lean, full of flavor and economical to obtain.
• Top Round: It may be similar to the bottom round, but tends to be tenderer in nature. It is lean, contains appropriate flavors and is economical to buy.
• Sirloin Tip: Sirloin is the tenderest of the rounds, but does not get a similar preference. It is highly lean in nature and effectively economical, as far as its traits are concerned.
• Flank Steak: Flank steak is one of the most expensive portions of meat, but at the same time, serves effective to get a flavorful jerky. Many a times, to get a perfect biltong in USA, residents prefer flank steak to any other portion of the meat. But while it is sliced for jerky, it is advised to slice it against the grain if you do not wish to get an extremely tough jerky.
• Ground Meat: If you choose ground meat to prepare jerky, make sure to get a lean one. People may prefer to use ground meat as it is easier to chew and spells no harm on the teeth. The texture of ground meat jerky could vary a great deal against the whole meat one.

These are some of the most prevalent cuts or portions of meat that turn to delightful beef jerky. Beef jerky has its own devoted followers and therefore the wholesale beef jerky traders have started selling it online. If you too relish the taste of this delicacy, a bit of knowledge on cuts would always be helpful to choose the best portions for yourself.