I use trip tip. I buy it when it goes on a bogo sale every few weeks. It’s 100 times better than my London broil or eye of round or. I’ve had it kept in the fridge up to 10 after dehydrating and it was fine.
It is time consuming trimming all the fat. From a 4 pound tri tip I’m easily trimming off a pound. But it is hands down the best tasting jerky I’ve ever had. People are amazed at how good it is. I do have a great recipe but that savory flavor from the fat is what makes it so good. It’s also very tender so it’s much easier to eat.
I also do make London broil and eye of round but I easily prefer tri tip.
I've seen Costco stocking a pack of thin sliced beef, but it's like $10-11/lb. But I'm starting to think the time savings alone is worth the extra cost, and I have a meat slicer.
Don't know where you're at geographically, but if they have Walmart there, you might check their beef section. I think both top and bottom rounds are averaging about $7.50- $8.00 a pound here. A real Time Saver
They've done that for years. It's usually labeled as stir fry when it's in strips, or milanesa when it's thin but still a slab. All top or bottom round. I prefer the milanesa since it's thin and I can cut it into longer strips.
Got to agree, Walmart certainly has made it easy for the person who makes jerky. I ran across this about 2 months ago when I was there looking for something else, of course. Really makes it easy. Used about four times already, and it's been perfect every time. There may be a little fat there to trim, but very little
I like to use trimmed top & bottom round with curing salt. The higher fat content is a trade off I'm willing to accept for a better depth of flavor than the ultra lean cuts. The curing makes it last 1-6+ months when vac sealed.
For beef? Eye round is my go to and usually easiest to work with, though I like to use other cuts every now and then as well. Top round, bottom round, flank steak, and london broils are all usable. You’ll find your preference.
Other than beef, I also use chicken or turkey breast and pork loin or tenderloin.
Round roasts or chuck roasts, just carve away any chunks of fat before slicing to your desired thickness.
Chuck turned out great for me since I make it very dry, it came out more tender than the round roasts.
They're all around the same price in my area but chuck goes on sale a lot here.
Recommend checking sales and clearance rack for more meat per dollar spent.
London Broil is one of my favorites (at my favorite market, top round is London broil). I have them cut it 1" to 1-1/2" thick, so I only have to slice once. My next favorite is "carnitas" meat from a Latino market. they cut it 1/4" thick and there is some trimming of the sinew, but the cool thing is, it looks like authentic jerky.
[https://i.imgur.com/bjtIU9b.jpg](https://i.imgur.com/bjtIU9b.jpg)
[https://i.imgur.com/66rbU.jpg](https://i.imgur.com/66rbU.jpg)
Round top Round usually, but I got some good beef knuckle today from a butcher and had them slice it. Still had to slice out a fair amount of fat myself but I appreciate paying half of less of what I would have to pay at Costco.
Eye of round is very lean and has been my cheap go-to for years. That being said, it was $9/pound in the store the other day. I'm out on that because of the price when dehydrating in bulk.
My second go-to is trimmed brisket flat. It's also great for jerky. I'm stealing a nice chunk from today's brisket cook for upcoming jerky.
Another affordable alternative meat is pork loin. I made great jerky two weeks ago with fat-free pork loin. It has the same pull and chew. Once you get your marinade into it, it's very similar to beef. I don't see beef prices coming down anytime soon. My days of $20 for 10 pounds of eye of round are gone. Pork loin will have to do for now.
Go to a butcher- the quality of the meat goes way up and it the cost is sometimes better than large chain stores. You can also ask them to slice it thin if you’re pressed for time or want consistent sized pieces
I think the fatty cuts are the best by far.
I make all my jerky from chuck roast, tri-tip, ribeye and strip and I leave all the fat on. I even like to have pieces that are just fat, they’re delicious.
IMO stuff like round is just dog food.
Eye of round is the best I have found
Best answer
I use trip tip. I buy it when it goes on a bogo sale every few weeks. It’s 100 times better than my London broil or eye of round or. I’ve had it kept in the fridge up to 10 after dehydrating and it was fine. It is time consuming trimming all the fat. From a 4 pound tri tip I’m easily trimming off a pound. But it is hands down the best tasting jerky I’ve ever had. People are amazed at how good it is. I do have a great recipe but that savory flavor from the fat is what makes it so good. It’s also very tender so it’s much easier to eat. I also do make London broil and eye of round but I easily prefer tri tip.
I like using London broil when it's on sale.
This is what I use. It’s easy to cut, pretty lean for the most part and makes a good jerky. Just expensive for the most part
Any of the rounds…I trim mine out prior to marinating.
I use eye of round if it's gonna be sitting for a while but if it's going to be eaten fast I like the fatty cuts like brisket.
Walmart has started carrying eye round and top round already sliced thin enough for jerky. Easiest thing I have found
I've seen Costco stocking a pack of thin sliced beef, but it's like $10-11/lb. But I'm starting to think the time savings alone is worth the extra cost, and I have a meat slicer.
Go to a local butcher. They slice it for you for free.
But but then I don’t have an excuse to buy a slicer :(
But also you don’t have to clean a slicer 
But I dont have an excuse to buy a tool :(
You got me there!
So I can buy a slicer? Can you email/text my wife that huck said Jeeves should buy a slicer.
Better yet I’ll see if I can get my wife to text her
After you buy your slicer, then you can just go to the butcher. You'll see.
I tried the ones from Costco. It works if you plan on eating the jerky really fast but it’s a fatty cut on meat.
That's the other reason I didn't get them, they looked fatty. I usually just go buy the two pack of eye of round and I am never disappointed
Don't know where you're at geographically, but if they have Walmart there, you might check their beef section. I think both top and bottom rounds are averaging about $7.50- $8.00 a pound here. A real Time Saver
Just got some of this, it was thin sliceced NY steak. Some of the best jerkey I have made.
They've done that for years. It's usually labeled as stir fry when it's in strips, or milanesa when it's thin but still a slab. All top or bottom round. I prefer the milanesa since it's thin and I can cut it into longer strips.
Got to agree, Walmart certainly has made it easy for the person who makes jerky. I ran across this about 2 months ago when I was there looking for something else, of course. Really makes it easy. Used about four times already, and it's been perfect every time. There may be a little fat there to trim, but very little
Yeah it's called Milanese.. or something like that. I use that for my jerky. Works well.
I like to use trimmed top & bottom round with curing salt. The higher fat content is a trade off I'm willing to accept for a better depth of flavor than the ultra lean cuts. The curing makes it last 1-6+ months when vac sealed.
Eye of round here, takes a little trimming on the fat side, but only a minute or two per roast.
London broil or top round at winco. 3.49 to 3.99 per lb.
For beef? Eye round is my go to and usually easiest to work with, though I like to use other cuts every now and then as well. Top round, bottom round, flank steak, and london broils are all usable. You’ll find your preference. Other than beef, I also use chicken or turkey breast and pork loin or tenderloin.
Top round for me.
Eye of round as well. Usually USDA select as it's most of the time leaner than choice and prime. It's also cheaper.
Round roasts or chuck roasts, just carve away any chunks of fat before slicing to your desired thickness. Chuck turned out great for me since I make it very dry, it came out more tender than the round roasts. They're all around the same price in my area but chuck goes on sale a lot here. Recommend checking sales and clearance rack for more meat per dollar spent.
I am personally a big fan of top round, bear in mind that regardless of what cut you get, you will likely have to trim the outside of fat.
Eye of round when it's sliced, though I have used London Broil and Tri Tip before. Very lean ground beef when using a jerky gun.
Eye of round or milanesa (is that the same?)
Give pork tenderloin a try, i was a skeptic but it comes out great and doesn’t break the bank
London Broil is one of my favorites (at my favorite market, top round is London broil). I have them cut it 1" to 1-1/2" thick, so I only have to slice once. My next favorite is "carnitas" meat from a Latino market. they cut it 1/4" thick and there is some trimming of the sinew, but the cool thing is, it looks like authentic jerky. [https://i.imgur.com/bjtIU9b.jpg](https://i.imgur.com/bjtIU9b.jpg) [https://i.imgur.com/66rbU.jpg](https://i.imgur.com/66rbU.jpg)
Top round, eye of round…all of the “rounds”.
Bottom or top round roast.
Whatever is on sale.
Round top Round usually, but I got some good beef knuckle today from a butcher and had them slice it. Still had to slice out a fair amount of fat myself but I appreciate paying half of less of what I would have to pay at Costco.
Carne asada...
Top round. I used eye of round too. I like the small pieces of fat. Gives it some great flavor
Eye of round is very lean and has been my cheap go-to for years. That being said, it was $9/pound in the store the other day. I'm out on that because of the price when dehydrating in bulk. My second go-to is trimmed brisket flat. It's also great for jerky. I'm stealing a nice chunk from today's brisket cook for upcoming jerky. Another affordable alternative meat is pork loin. I made great jerky two weeks ago with fat-free pork loin. It has the same pull and chew. Once you get your marinade into it, it's very similar to beef. I don't see beef prices coming down anytime soon. My days of $20 for 10 pounds of eye of round are gone. Pork loin will have to do for now.
Eye round.
Go to a butcher- the quality of the meat goes way up and it the cost is sometimes better than large chain stores. You can also ask them to slice it thin if you’re pressed for time or want consistent sized pieces
Eye of Round, or London Broil. Both at 96%++ fat free, and are usually what's been ground up when you see 96% or 97% ground beef on sale.
Strictly venison. I harvest my deer and use the cuts of my choice. It’s very lean and I don’t have to worry about the fat content like beef has.
The calf muscles of marathon runners.
Whole sirloin tip roasts
London Broil. If you ask the butcher they’ll cut it for you as well. Hard to beat the even slices off the machine.
I've always used round steak, a buddy of mine uses flank steak
Turkey breast. Can't get much leaner, and it's cheaper than beef by far.
I’ve never tried turkey! How long do you usually dry it for?
5 hours ish. Generally a bit shorter than beef. I love it personally.
Would you mind sharing your process and recipe? I’m all about saving some money but still having jerky. Thanks!
Thanks! I’ll have to try it. I’ve only ever made beef.
I think the fatty cuts are the best by far. I make all my jerky from chuck roast, tri-tip, ribeye and strip and I leave all the fat on. I even like to have pieces that are just fat, they’re delicious. IMO stuff like round is just dog food.
Eeeek