How thick should you cut meat for beef jerky?

How thick should you cut meat for beef jerky?

To make really good jerky, the jerky meat needs to be the same thickness throughout the meat, one-fourth of an inch thick is standard. It is impossible to cut the top round by hand consistently at one-fourth of an inch. Below is a photo of Beef Top Round sliced 1/4 inch thick.

Do you cut beef jerky with or against the grain?

Topside round being cut against the grain The opposite applies when cutting against the grain. If you cut through all the meat fibres when slicing the raw meat, you're going to have a much easier time when eating the final jerky. This is why steak should always be cut against the grain.

What cut of meat is beef jerky made from?

A cut of meat taken from the abdominal region or the lower chest of the cow. Flank is long flat cut of beef that is worked well and again has low fat marbling. The grain of the meat is easily visible and flank can be slice across the grain to make tender jerky or along the grain to make a tougher, chewier jerky.