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Best home meat slicer for beef jerky12/8/2023 It’s usually very tender, lean, and flavorful. Deer Meat -You can also make great jerky with deer meat.Pectoral meat is a great affordable option, especially for first-time jerky makers. This cut is extremely tender but less flavorful. It’s slightly fatty and has decent marbling. Pectoral Meat -Also called “Special Trim,” pectoral meat comes from the chuck primal.It’s also one of the most expensive cuts for beef jerky. This cut is less tender than lifter meat but has much more flavor. Flank Steak -Also called “Beef Flank” or “Plank Steak,” flank steak comes from the flank primal.This cut is a little less lean and has medium marbling, making for more tender, flavorful beef jerky at a slightly higher cost. Lifter Meat -Also called “Blade Meat” or “Cap and Wedge Meat,” lifter meat comes from the rib primal and is meat from the outside of the ribs.It’s in the middle as far as cost goes, and it has more flavor than the other cuts listed above but is also less tender. Sirloin Tip -Also called “Knuckle” or “Round Tip,” this is a less popular cut from the round primal but is still a great option.It’s more expensive, but it’s also more tender and a little more flavorful than top and bottom round. Eye of Round -Also found in the round primal area, eye of round comes from the elongated muscles located in the center.Overall, it’s pretty similar to the top round but a little less tender. It’s a little tougher but still makes great beef jerky. Bottom Round -Also called “Bottom Round Oven Roast” or “Round Roast,” this cut comes from the same area as the top round.It’s extremely lean and affordable, but it’s not the most flavorful or tender. It’s also the most popular cut used by commercial jerky companies. It’s an excellent source of lean, economical large-cut meat for beef jerky. Top Round -Also called “Inside Round Steak” or “London Broil,” this cut comes from the round primal region.
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