The Best Meat for Jerky, From Beef Round to Venison Leg

For beef jerky, use a lean cut. PNW Extension names chuck, flank, round, rump and sirloin, and Penn State singles out flank and round steak. For venison, PNW says any cut works because game is so lean, with loin, round and flank the best. Trim every bit of visible fat. For ground jerky, use meat at least 93% lean.

Why lean decides it

Fat is the one thing a jerky cut can't have much of. NCHFP says to trim and discard all fat "because it becomes rancid quickly." PNW 632 says highly marbled or fatty cuts don't work, because fat "turns rancid very quickly and develops off-flavors during drying and storage." Ohio State Extension sets a number: choose meat with less than 10 percent fat. The best jerky cut is a big, lean muscle with little fat inside it, so trimming the outside leaves you with clean meat. Even lean cuts render a little fat. NCHFP and Presto's manual both say to pat off beads of oil with paper towels once drying is done, before the jerky cools and goes into containers.

Beef: the cuts that work

Grade matters too. PNW notes that USDA Select grade "is leaner and less marbled than choice or prime grades." For jerky, Select is the better pick: the marbling that makes a Prime steak is fat that goes rancid in jerky. If the case only has Choice, pick the round or flank with the least visible fat and plan to trim harder.

Buying beef for jerky at the counter

Ask for round or flank, and choose Select grade if it's offered (PNW). Look for the least visible marbling in the case; Ohio State's line is less than 10 percent fat (Ohio State Extension). Buy only what you'll process soon. USDA says to use whole red meats within 3 to 5 days or freeze them, and to thaw frozen meat in the refrigerator, not on the counter. If you're freezing it anyway, freeze it in slicing-size portions so you can bring one at a time to firm.

Venison: which part of the deer

PNW 632 says venison, elk and antelope make excellent jerky, so everything below applies to an elk or antelope quarter too. Because game meats are so lean, "any cut can be used, but the best cuts tend to be the loin, round, and flank." NDSU's field-to-freezer guide says the leg muscles separate along their natural seams into pieces "used as roast, jerky or sliced into steaks" (NDSU Extension).

The hind-leg round is where PNW's and NDSU's advice overlap: big, seamed muscles that separate cleanly, each one able to go to jerky or to the roast pile. The loin is on PNW's list too, but NDSU's guide turns it into boneless loin chops, so that's your call. NDSU sends the rib, flank and neck trimmings to the grinder, and that's where the ground-jerky path starts.

For venison, the cut only matters if the meat is clean

The best muscle on the deer is the wrong one for jerky if gut contents reached it. NCHFP says to avoid making jerky from that meat, to use it only where it will be thoroughly cooked, and to chill deer carcasses rapidly. The CDC says to strongly consider CWD testing before eating venison and not to eat meat from an animal that tests positive (CDC). Check your state wildlife agency for testing locations and carcass-transport rules.

Ground meat for jerky

Ground jerky has a lean floor. PNW 632 says to use ground meat that's at least 93% lean, and Ohio State says the same. Ohio State also notes that ground jerky is "mixed with a dry spice and curing mix instead of a marinade." For beef, Penn State suggests ground round or lean or extra-lean ground beef. For venison, that means grinding without the added pork or beef fat you'd mix in for burger. Ground meat is also harder to make safe than whole strips (NCHFP), so it needs a cure and a post-bake. See the ground path in how to make deer jerky. For grinding the meat itself, our deer grinding guide covers technique.

What to avoid

• Marbled, fatty cuts. Fat goes rancid in dried meat and develops off-flavors (PNW).
• Meat that touched gut contents. NCHFP says not to make jerky from it and to use it only in thoroughly cooked dishes. Presto's manual says the same about venison contaminated with entrails.
• Bear, cougar and feral hog without the heating step. PNW says these can carry Trichinella that freezing doesn't reliably kill. The post-drying or precooking heat treatment does.
• Raw poultry, if you're expecting classic jerky. NCHFP says raw poultry is generally not recommended because of the finished texture and flavor.

Pork, lamb and other meats

NCHFP says jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast, and Ohio State lists beef, pork and lamb as popular choices. Pork and wild game carry one extra step. NCHFP says to treat them for trichinella by freezing pieces 6 inches thick or less at 0°F or below for at least 30 days before slicing. PNW adds that freezing doesn't kill every Trichinella species found in bear, cougar and feral hog, but the heating steps do. For poultry, PNW names the breast, thigh and leg, while NCHFP generally doesn't recommend raw poultry for jerky. If you use it, USDA's target is 165°F, not 160°F.

Trim and prep

PNW's prep order is to trim visible fat, then remove thick connective tissue and gristle, and Presto's manual says the same for beef and venison. NCHFP adds that a tenderizer can be used according to package directions if a cut is on the tough side. Keep the meat cold. USDA says to hold raw meat at 40°F or slightly below and use whole red meats within 3 to 5 days, or freeze them. Partially freeze the trimmed muscle until it's firm but not solid, then slice it no thicker than ¼ inch. Our slicing guide covers thickness and grain in detail.

Seasoning and cure

Once you have the right cut, the seasoning is the easy part. Hi Mountain's kits come with a separate cure packet sized to the seasoning. Each handles up to 15 lb of whole-muscle meat or 10 lb of ground, and works in an oven, smoker or dehydrator. To understand what the cure packet does, read our curing salt guide.