There are many things to learn about foods that may pique your interest. Food is a topic that many of us find fascinating. Many people enjoy eating jerky, which has paved the way for its popularity. But some of the information about jerky that is provided below might surprise you; it will help you understand why this food is so incredible.
What Part of the Cow is Beef Jerky? The 6 Different Cuts Used in Traditional & Modern Jerky Snacks
Many inquire as to what portion of the cow is used to make beef jerky. There are several reasons for this curiosity. One of them is that people want to be aware of everything they consume. Another frequent reason people ask this question is that they may be curious about the jerky-making process, particularly if they want to give it a try.
Although there are numerous cow parts that can be used to make beef jerky, there are six main cow parts that are frequently used to make jerky. The various types of beef jerky are briefly discussed here. Since there is a direct correlation between taste and cost, I will discuss the advantages and disadvantages of each of these components. Companies choose their cuts based on this tradeoff.
Because we always put the needs of the customer first, Mahogany Smoked Meats uses more expensive but better-tasting cuts of meat. After that, let’s discuss each type of cut that can be found in the jerky industry as a whole.
One of the best meat cuts for jerky is thought to be top round. In fact, many commercial jerkies are made from this cut. This is a good cut of meat because it is inexpensive, lean, and comes in large pieces. Top round steak is also known as inside round steak or London broil.
This is among the most popular because numerous businesses produce jerky in large quantities. Although already affordable, purchasing this meat in bulk will make it one of the most cost-effective options for making beef jerky.
Another very popular cut of beef used for jerky is bottom round. As a meat cut, it is comparable to top round. The main distinction is that it is slightly more difficult than top round. However, this cut of beef still works well for jerky. It is inexpensive, lean meat with little marbling. Round roast and bottom round oven roast are additional names for this kind of meat.
Although bottom round is also inexpensive, its additional marbling provides a little bit of extra flavor.
Short loin is another great choice. However, this is very different from top and bottom round. For commercial beef jerky, top and bottom round are typically used rather than a particular flavor. Numerous steak cuts, including porterhouse and NY strip steak, are made from the short loin of the cow. Therefore, the short loin is where the steak jerky that you purchase is from.
Juicy and flavorful meat with more marbling is short loin. However, the cost of this cut of beef is higher.
Beef jerky frequently uses pectoral meat, also known as special trim. This is an affordable choice, but it is also tender. Compared to top and bottom round, pectoral beef has more fat, which improves the flavor profile. This succulent meat has a better profile and is tender. However, the majority of the extra moisture will still be removed by the dehydration process. Even so, it will leave behind a taste that is distinctly different from dryer cuts.
Flank is another popular cut. This meat is frequently served as a flank steak. It can also be called plank steak or beef flank. This is a lean, long-grain cut of meat. It offers a lot of flavor, but it is expensive.
Steak-based jerkies are becoming more and more popular. If you have only ever tried regular jerky, it would be a good idea to branch out and try plank and other types of steak jerky to see if you would enjoy them as much as you would a steak.
Finally, we have skirt steak. Like the others, this is lean meat. Lean meats make great jerky. Marbling in lean meat is scarce and comes from intramuscular fat. Because jerky is dehydrated, you want less marbling because the fat is unnecessary. Despite being a lean meat, this is still a steak cut, raising the cost and flavor profile.
Are There Other Cuts Used in Beef Jerky?
You might have wondered what part of the cow is used to make beef jerky, and you’ve learned about the six most frequently used parts of the cow so far. But are they the only parts used?.
Although there are six primary types of beef cuts used, other beef cuts are also used to produce beef jerky. Many cuts can be used for jerky. In addition to the types we’ve already mentioned, you can also make jerky from ground meat, chuck roast, brisket, and tenderloin.
Different flavor profiles can be produced using various cow parts. This enables the meat to have a variety of flavors, tastes, and textures. For example, occasionally, a meat with more marbling will produce beef jerky that is more moist than a traditional part of the cow (such as the top round).
What are the Key Considerations Jerky Brands Make When Choosing Their Cuts?
You might have additional queries now that you are aware of the various parts of the cow that are used to make beef jerky, which is the correct answer. While each meat cut has advantages and disadvantages, how do you choose the one that is best for you? For example, what are the key considerations in making beef jerky? There are two main considerations that jerky-makers typically have in mind when selecting cuts.
When making jerky, the price of individual beef cuts is a crucial consideration. Purchasing jerky made from various cuts of meat is comparable to doing so for any other type of meat. Cost can be a major consideration because different cuts may have very different costs.
The other factor is the meat’s leanness and the flavor of that particular cut. Although price matters, many people frequently base their decisions primarily on how lean the meat is and how it tastes. That is the situation for Mahogany Smoked Meats, at least!
For jerky, many people prefer lean, affordable cuts like top and bottom round. However, sometimes the cost is not the most important factor. Some people prioritize taste above all else, and they will pay more for a product that tastes better. For example, many people favor jerky made from steak-making meats like plank steak, sirloin, or NY Strip.
What Part of the Cow is Best for Beef Jerky, Though?
Affordability and taste are important to almost everyone, so the question of what part of the cow is best for beef jerky, which beef cuts and portions will make the best jerky, remains. Therefore, what is the best meat cut for one person may not be the best option for another. The beef cuts covered in this article can all be used to make delicious jerky.
If you prefer the leanest meat cut that offers you the greatest value, opt for the top round. Since top or bottom round beef is used to make jerky by the majority of major manufacturers, top round will also provide the flavor you are accustomed to.
If you want more flavor and are willing to spend a little more on your jerky, short loin is the best option. Some of the best steak cuts, including porterhouse and NY Strip steak, come from the short loin. This can create a delectable jerky experience for you. Be forewarned, though—once you’ve tried this variety, you might never go back to regular beef jerky!
Get the Ultimate Jerky Experience When You Try Our Beef Jerky
Mahogany Smoked Meats produces a variety of beef jerky products with various seasonings, such as habanero, ghost pepper, teriyaki, and chipotle, so if you’re looking for premium beef jerky products made from high-quality ingredients, you can rely on us.
We only use premium beef products, and we only buy our cuts from farms that we know and trust. Our beef jerky is perfect for everyone. These people range from those who simply enjoy snacking on this high-protein, high-flavor food to those who are interested in finding out how much protein is in beef jerky (to support their overall diet and wellness plans).
It’s time to place an order for beef jerky from Mahogony Smoked Meats if you want to know who makes the best beef jerky online. Today, shop for some of the best beef jerky available online!
Final Thoughts on What Part of the Cow is Used for Beef Jerky
Lean meats are used to make beef jerky because they help the finished product to be dry and flexible. Even though some meat cuts can sometimes result in moister products than others, the best beef jerky is made from the following types of meat:
- Top Round
- Bottom Round
- Short Loin
Of course, you can also enjoy beef jerky made from other beef cuts. However, these six beef cuts are the most well-liked because they are lean and have little to no marbling.
When searching for lean, inexpensive, and delicious beef jerky, you should check out everything we have to offer at Mahogany Smoked Meats. We also make jerky from other meats, so if you enjoy beef jerky but are open to trying new things, you should know that. Check out some of the other jerky we produce today, such as the wild boar, buffalo, and elk varieties!
How to make beef jerky
What part of the animal is beef jerky?
Commercial beef jerky typically uses the top and bottom rounds of the short loin rather than a particular flavor. Numerous steak cuts, including porterhouse and NY strip steak, are made from the short loin of the cow. Therefore, the short loin is where the steak jerky that you purchase is from.
What is beef jerky made of?
Beef jerky is lean strips of dried beef. Manufacturers frequently add salt while drying meat to prevent spoilage. Beef jerky has gained popularity as a result of the popularity of the paleo and keto diets as well as a strong consumer focus on protein.
What kind of meat do you use for beef jerky?
Starting with a well-trimmed, lean cut of beef is crucial when making beef jerky because fat does not dry out and speeds up spoilage. The best option is an eye of round roast because it is economical, available, lean, and simple to trim. Place it in the freezer for one to two hours prior to slicing; it will be much simpler to cut.
Is all beef jerky deer meat?
Almost any lean meat, such as beef, pork, venison, or smoked turkey breast, can be used to make jerky. (Due to the texture and flavor of the finished product, raw poultry is typically not advised for use in making jerky. ).