The best cuts of meat for jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used, such as flank steak and brisket steak. These cuts of meat meet all the requirements for dry meat to be economical, lean and full of flavor. Dried meat is made from beef. Beef is the culinary name used for beef or, in simpler terms, beef.
While jerky is made with the meat of a cow, jerky can be prepared with a variety of animals and protein sources. There are pork jerky, chicken jerky and turkey jerky. Cowboys made their jerky by cutting the beef into thin strips. While flank steak is the main cut of meat used today for commercially made jerky, in the 19th century cowboys were much less discriminatory with respect to the cut of meat they used.
If it was edible, they used it. Cuts of meat with a rough texture or with grains that are too fine and greasy are not the ideal option for making jerky. Top Round, Bottom Round, Lifter and Pectoral are the best cuts of meat for dried meat, although other cuts such as flank steak and brisket fillet can also be used. Many restaurants that serve this roasted meat use a seasoned spice dressing in addition to the drying process.
Trimmed lean meat is cut into strips and fried in the dry heat of an oven, according to other tasty facts about this popular dry animal food. Beef jerky made with sirloin will be very expensive because it is one of the most expensive cuts of meat. Cowboys used a variety of processes to make dried meat, including sun-drying, smoking, and salting. The procedure for marinating dried meat is identical to marinating your favorite foods at home.
A typical 30 g serving of fresh jerky contains 10 to 15 g of protein, 1 g of fat and 0 to 3 g of carbohydrates, although some beef jerky may have a protein content greater than 65%. Most importantly, the moisture retained in fat, however minimal, can contribute to the deterioration and rancidity of dried meat. If you have a specific animal in mind, these formulas can help you determine how much dry meat you'll get based on the cow's weight. When selecting a cut of meat to make jerky, commercial manufacturers and people who make their jerky at home generally consider two factors.
Although cows are the main producers of jerky, Aboriginal Americans were the first to develop this meat processing method to preserve animal meat for longer periods of time. To make jerky, the leanest ground beef sold as “extra lean” or “ground sirloin” is the most commonly used because it contains less than 10 percent fat.