Beef Jerk - What cut of meat ?

[dbaio1]

I am going to make some Ragin Blaze beef jerky and wanted to know the preferred cut of meat you all are using. Thanks in advance.

[catslayer]

flat iron works, but I would say the intercostal(between the ribs) is the traditional choice. We did it with briskets before...

[IowaHunter]

It all works. Just cut it against the grain.

[Skullworks52]

hams and backstrap.

[Rakkasan2187]

Rump roasts.

[Mouse]

eye of round

[jerp]

I use eye of round too- you want it lean and there is very little marbling. I slice about 1/4" and pound flat then slice again

[Low Fence]

Hind quarters....or ground meat works great too

[Cajun Blake]

eye of round
top or bottom round

lean brisket also works but can be $$$

slice across the grain

D, did I include my jerky instructions with the jerky seasoning ?
if not send me an email .... blake(at)raginblaze(dot)com

[dbaio1]

Thanks everyone.

Email sent Blake.

[R Herline Jr]

It all works. Just cut it against the grain.

X2