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Best Cuts for (Beef) Jerky?

Feb 23, 2022
Hi I'm Eliza and I'm Dave and we're with ancestral evolution and today we're going to talk a little bit more about dirt so after our last video we were wondering what

beef

jerky

really tastes like so we thought we'd give it a try and in the meantime we do we thought we'd try other

cuts

of meat that are also commonly used for

jerky

and see which one is the

best

yeah so we'll mix it up and do what we've got four different

cuts

really good we've got five okay let's try today what those are cuts we have sirloin we have flank steak we have loin as promised we have round and we also have New York Strip yeah so that will be interesting we'll see which one I think most Peter Keyes are done with top round or bottom round yeah usually around or sirloin and sometimes flank I think then the New York Strip is the one that is not used very often and then the tenderloin is also not used very often for obvious reasons yes as in th They are very c berries for the sake of their specialty, so these are all very good cuts to use as long as the goal is that you want as little fat as possible. some fat on the outside because you can always trim it but if you have a lot of marbling or fat inside the muscle that's what you don't want so you don't want to buy back you don't want anything that has a lot of fat in the meat that's why the round, which is the rump of the cow, is a muscle that is usually very lean and that is what is used jokingly a lot, yes, and it is also a generally tougher cut of meat, yes, it is a little tougher but for jerky it's fine because I want you to hydrate and do everything that's really not going to make any difference and especially when you're cutting it if you cut it against the grain then hardness isn't that big of an issue because it's going to break apart and it melts in your mouth anyway so yeah so come on We got a bunch of different cuts and we're going to get them out.
best cuts for beef jerky
I have them in the freezer. In fact, they've been there for a while because I was nervous about cutting them. I'll try, my knife is very sharp. Yeah, I would say definitely sharpen the knife before we do this because it has to be very, very sharp to get thin. I will say speaking to the butcher where we live they don't cut it as thin as possible because of course they have a professional meats lie sir who can cut paper thin and he said if you cut it too thin there is essentially no texture and just crumbles like a very thin. cracker so that may be our next experiment I guess is to figure out what thickness is

best

to make jerky and since we cut it by hand in any way that is not going to be even it's not like we're using a meat slicer professional or something so we have these perfectly even cuts it's very true so we'll end up looking at the thicker pieces vs. the slightly thinner pieces and we can compare that yeah well that's true detect the subtle differences in the different cuts know that we will have salt in it salt, yes definitely salt but just we are not doing marinades we are not doing other spices just salt and meat yes and that way we will have the five different cuts and we can compare which ones are better and if it's worth spending the money on, you know, the lomo loco your loins there are some essentially I've been looking up some things online and some people actually make

beef

jerky out of the lomo and sell it commercially but that's expensive yeah that's really cool and like i said i think most jerky isn't slimming jim and of course rubbish but the real stuff is made with top or bottom yeah just for the sake of madness from the me and the so okay let's get our meat out of the freezer and take a look so here's our meat we got some tenderloin we got flank steak we got around we got sirloin and we got a New York S trip so just looking at these different cuts by themselves you can see that the New York Strip has a little more marbling than some of these other cuts, actually the round one seems the leanest which is what we might have waited and the flank actually has some marbling now like the thick cap here and on the strip in new york we can cut that so it's not a big deal so let's do it I'm going to try to cut these guys as skinny as I can, we'll see how well I do.
best cuts for beef jerky

More Interesting Facts About,

best cuts for beef jerky...

I've had them in the freezer for several hours so they're pretty firm and I sharpened my knife beforehand so we'll try and get some thin slices here, yeah. putting the meat in the freezer definitely helps a lot, it just firms things up and makes it so much easier to cut. There you have it, we've got our sliced ​​beef, we've got our New York Strip, certainly our tenderloin, our flank steak, and our round, so I'm just going to pop this in the dehydrator. I'm going to give it a good spray. of salt I'm going to set the dehydrator to 150 degrees and this will probably take about 12-24 hours as soon as it's really crispy it's ready to go so we'll check back when it's dry welcome back so the army is fully dehydrated Now it's time to taste it, so what we didn't tell you earlier is that it's actually going to be a blind taste test.
best cuts for beef jerky
Dave doesn't know which cut is which, so I'll give him jerky cuts and we. I'll get an idea of ​​what is really the best cut for jerky at least according to me and hopefully I can tell the difference because there's a chance you might not be able to tell the difference because they're all very lean cuts of meat but maybe a little mystery ok , that's what we're here to find out, so yeah ok let's go Do it as usual, if you like this video make sure to like and subscribe below. We also have a ton of great classes on Skillshare, from fiber to fermentation, so if you're interested in any of that, be sure to check it out. the link in the show notes below ok let's try ok ok this is jerky number one.
best cuts for beef jerky
I'm going to let you try it first that's good any comments taste toughness hmm pretty funny that's good and this is all just meat salt there's nothing else to it no hawkers they just beat themselves up nothing vices , okay, I'm fine, you want to try and number two, okay, this is bumpy door number two door number two tell mr. Kerr, I liked the first one better, it's good, but it's not wide, it's like the first one, better, it's beef here, okay, what do you think this one has a little more fat, what I don't like, yeah yeah definitely the other one was more was drier and less ow no no this is beef here mm-hmm okay let's try number three here no so I like number one the best so far in that second that second best ok this is uneven gate number four here try that like this where does that fall in your ranking? hmm, at least second, maybe first, last, but not least, please, I'll try to find you in pretty good places, there really is someone who is first.
I'm going to go with number one. Still okay what's the best overall texture and stuff and then maybe number five is a second okay number three is third no fatter is the one that anchors yeah that would be a glass of laughter mm-hmm, are you ready to find out, yeah which one? one is yeah okay so the one you liked the least maybe for this number two number two this was the flank steak uh-huh flank steak yeah and that one as we saw when we were cutting it had a little more fat and there you can see why fat does and of course if you dehydrate something that has a significant amount of fat in it you want to eat it pretty quickly ummm your least favorite was the Flex Anumber the second to last you liked was the sirloin. expected number three was on the nyc strip oh really mm-hmm well and i came in second are you ready for it tenderloin mm-hmm right so this is basically the guy this is the steak this is like the most tender no it was so much fun the steaks this is the most expensive cut and it was the second best but i actually like the round removal process ok so you liked the round the best which is typically used in jerky that's your standard if you buy real jerky jerky that's going to be round yeah yeah I like tenderloin but I thought round had better texture and better flavor mm-hmm tenderloin melts more in the mouthfeel as you'd expect but it doesn't have that uneven taste or that the round up yeah I get the round. piece of meat that had been in the freezer for several hours, so it wasn't like it came straight out of the fridge, but it was still falling apart and quite difficult to get even slices out of where the round is.
I felt it was much easier none or frozen they were very cold yeah they weren't fully frozen oh yeah so yeah the round gets our number one choice for both price and flavor yeah I mean its price It is not a problem. I would still go with the round yep ok so there you have it we recommend the ro and yes but feel free to run your own experiments and see what you like best. Also if you think we forgot a meat that you think would be really good for jerky, suggest it to us in the comments section and we'll see if we can. include it yeah if we don't but then again it really has to be a leaner cut like if you do ribeye or something it wouldn't really work yeah no rib eye but if you have the suggestion of a lean cut you think what would it be make a nice jersey you think would make a good jerky feel free to stay no mm-hmm yeah round for the win ok until next time

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