Limited Edition Collector Blades
How to Cut Beef for Jerky
How do you cut beef for jerky? Trim all visible fat, partly freeze the meat for 1–2 hours until firm, then slice it ⅛–¼ inch thick with a long, sharp knife. Slice with the grain for chewy jerky or against the grain for tender jerky. The Dalstrong Gladiator Series 12" Slicing Knife ($99) is German X50CrMoV15 at 54–56 HRC, long enough to slice across a whole roast in one stroke.
Best cuts for jerky
| Cut | Why |
|---|---|
| Eye of round | Very lean, even shape |
| Top round | Lean, affordable |
| Bottom round | Lean, a bit chewier |
| Flank | Clear grain, great flavor |
| Sirloin tip | Lean and tender |
Avoid fatty cuts; fat goes rancid and shortens shelf life.
With the grain or against?
- With the grain: chewy, traditional, holds together.
- Against the grain: tender, easier to bite, more brittle.
Step by step
- Trim fat and silver skin with a boning knife ($69).
- Partly freeze for 1–2 hours until firm but not solid.
- Slice evenly, ⅛–¼ inch thick, so pieces dry at the same rate.
- Marinate in the fridge.
- Dry in a dehydrator or low oven.
Food safety
USDA's Meat and Poultry Hotline recommends steaming or roasting meat to 160°F (poultry to 165°F) before dehydrating, then drying at a steady 130–140°F, because a dehydrator alone may not get the meat hot enough. Marinating does not make raw meat safe. See USDA FSIS: Jerky and Food Safety.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A finer edge for very thin, even slices.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming fat.
Related: cutting partly frozen meat.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut beef for jerky?
Trim the fat, partly freeze the meat 1 to 2 hours, then slice ⅛ to ¼ inch thick with a long, sharp knife. The Dalstrong Gladiator Series 12" Slicing Knife ($99) slices a whole roast in one stroke.
Should jerky be cut with or against the grain?
With the grain for chewy jerky; against the grain for tender jerky.
What is the best cut of beef for jerky?
Lean cuts like eye of round, top round, flank or sirloin tip.
How thick should jerky be?
About ⅛ to ¼ inch, evenly sliced.
