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How to Cut Meat for Beef Jerky

How to Cut Meat for Beef Jerky

Good slicing prevents moisture loss during drying. Slices with consistent thickness between 3mm and 6mm eliminate water. The Texas A&M scientists discovered that the longer drying time by 27 percent because of the uneven cuts posed a risk to the growth of bacteria.

Slicing against the grain tears the muscle fiber and produces tender jerky meat. Cutting along the grain preserves the fibers and makes the bite more chewy. Both of these methods retain flavor, produce texture changes.

Heavy slices absorb water. Research conducted at Kansas State University demonstrates that meat with water activity exceeding 60 percent encourages a high rate of bacterial growth. Even slicing minimizes this risk.

Regular reductions enhance food safety and texture enthusiasm. Uniform slices that are thin and dry in predictable fashions. This preserves the jerky and has a longer storage time without chemical preservatives.

Cutting Tools You’ll Need for Beef Jerky

What Cutting Tools You’ll Need for Beef Jerky

Here are the three best tools you'll need for beef jerky:

  1. Sharp Knife or Meat Slicer: Meat is cut easily and accurately using a sharp knife or a meat slicer. According to the University of Illinois Extension, the muscular fiber destruction is minimized and the texture is preserved with sharp blades. Sharp knives do not cut free fibers making the drying uneven and the jerky poor.
  2. Cutting Board: A steady slicing board also prevents the meat not slipping unnecessarily. The Food Safety Department of the University of California observes that a smooth surface enhances control and uniform thickness. Non-slip boards minimize accidents and ensure ease of cutting the same size slice in the entire piece.
  3. Measuring Tool (Optional): Measures are used to ensure the consistency of the slice thickness to make it dry evenly. Experts in meat science identify that divergence exceeding 1 millimeter leads to an uneven loss of moisture. Food-safe calipers or rulers enhance precision particularly with massive cuts of meat to make jerky.

What Should Be the Best Cuts of Beef for Jerky

Here are the top five best cuts of beef for jerky:

  1. Top Round: Top Round is low-fat and cheap. According to the USDA, it contains less than 5 percent of fat, which makes it tough jerky with an extended shelf life. It is the most general jerky cut.
  2. Bottom Round: Bottom Round is more tender because of its connective tissue. This tissue deteriorates in the process of drying which causes jerky moisture. It is cheap and commonly preferred to make jerky.
  3. Eye of Round: Eye of Round has a even shape which makes cutting easier. Even drying is guaranteed because of uniform thickness. It is lean and low in fat and so perfect in high-quality and lean jerky strips.
  4. Flank Steak: The Flank steak is tough-textured and intensely flavored. Cutting against the grain makes it less tough. This cut produces flavor when cut properly and is tender again when jerky is made.
  5. Sirloin Tip: Sirloin Tip is lean and of moderate tenderness. There is little marbling and the shape is compact, which enables consistent slicing. This assists in even drying and an enjoyable jerky consistency.

How to Trim the Fat for Beef Jerky

Remove all fat that is visible then cut it. Fat holds water and retards drying and making the texture irregular. Remaining fat on jerky goes bad quicker, emitting nasty odors and tastes. Fat elimination also aids in drying jerky and preserves it. Adequate trimming keeps the jerky safe in storage and enhances its taste to avoid rancidity in storage.

Why Should Meat Be Chilled Before Slicing?

Here are the reasons to chill the meat before slicing:

  1. Firmer Texture: Meat desiccation renders the meat fibers firm. Sturdy meat does not flatten out when cut into slices and assists you in cutting even chunks of meat. This prevents the board movement and makes the handling easy with no tearing or slipping involved in the process of slicing.
  2. Cleaner Slices: Cold meat cuts easily since it does not stick and tear. Hot meat is elastic and it wants to untangle and cut. The chilling results in clear distinct lines and the knife moves easily through every cut with improvised resistance.
  3. Uniform Thickness: Cold meat tends to maintain its shape hence it is easily cut at the same uniform thickness. Even cuts become dry and remain safe. The control of thickness also enhances the texture, and there is no hard or soft spot after drying.
  4. Less Messy: Meat that is not kept warm results in the leakage of less juice leakage as it is being sliced. This eliminates liquids on the chopping board thereby making the process clean and safe. A dry surface reduces the chances of falling and makes the workplace more hygienic and orderly.

What is the Ideal Slice Thickness for Beef Jerky

Here are the three ideal slice thicknesses for beef jerky:

  1. Recommended Thickness: Cut meat into thin slices between 1/8 and 1 /4. The thickness range provides straight drying and consistent texture. It reduces the brittleness of the jerky or retention of softness even upon dehydration.
  2. Thinner Slices: Thin slices of about 1/8 inch dried quicker and acquired a crisp bite. They are more appropriate for less dense textures and decrease water absorption. Quicker drying is helpful with regard to safer storage as well since there are minimal conditions for bacteria to thrive.
  3. Thicker Slices: Thinly sliced ones that are near a 1/4-inch give a chewier mouth feel. Thick slices take longer to dry and contain more moisture making jerky have a denser bite. This texture is appropriate for old-fashioned styles where longevity of chewing and intense taste are important.

What are the Common Mistakes to Avoid While Cutting Beef Jerky

Not trimming fat raises storage problems. Even a little fat left during the processing is degraded after some time, altering the jerky taste and consistency. Clean trimming also guarantees the quality of the produce and rules out early spoilage during storage.

The inconsistency in the results is obtained when meat is cut without inspecting its thickness on the surface. Dryness levels are also varied on the jerky piece which implies both texture and astringent taste in the final culmination.

Omitting the partial freeze process makes the meat bend when cutting. That motion prohibits straight cuts and causes more cutting mistakes particularly of lean, smooth cuts.

Failure to label the grain direction confuses later. The grain is difficult to observe after freezing, which leads to the incorrect slicing method and undesirable texture.

 

2025-07-23 Wayne Holland
Wayne Holland

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Shank Beef: Characteristics, Nutritional Value ...

Flank Beef: Characteristics, Nutritional Value ...

Plate Beef: Nutritional Value, Features, How to...

Shank Beef: Characteristics, Nutritional Value ...

By Wayne Holland

Shank beef is obtained in the fore and hind quarters of the cow. These muscles are in constant motion causing the meat to be tough and have a lot of connective tissue. The cut has up to 18% collagen that becomes gelatin as it is slow-cooked.

Shank is one of the affordable cuts of beef. It is usually 30-50 percent cheaper than tenderloin or ribeye. Although its texture is tough, it is flavorful and soft when cooked for a long time with water.

The University of Nebraska, in its 2020 study by the Department of Animal Science, has found that shank has 20-22 percent protein and is also rich in collagen, which enhances texture when cooked at low temperatures. Cooks use shank in stews, soups, and sso Buco. The bone enriches flavor and broth texture with marrow.

What is the Nutritional Value of Shank Beef?

Here are the six nutritional values of shank beef:

  1. Calories: Beef shank provides roughly 128 kcal/100g. This value is lower than fatty cuts like brisket or ribeye, which fall at around 250–300 kcal. It suits low-energy diets and promotes healthy weight control.
  2. Protein: Raw shank contains 22g of protein in every 100g. This aids in muscle repair and body tissues. The protein in shank is more than in fatty cuts because it has a dense lean meat structure.
  3. Fat Content: The fat content remains low at 3.9 g per 100g. Saturated fat is roughly 1.3g. Shank is less marbled than chuck or short ribs (more than 10 g of fat per serving).
  4. Collagen & Gelatin: Beef shank has a lot of connective tissue. Cooking dissolves it into gelatin. Gelatin thickens and enhances the softness of broths. This qualifies shank to be used in soups and dishes containing bones.
  5. Vitamins & Minerals: Shank contains 3.3ug vitamin B12, 2.3mg iron and 6.9mg zinc per 100g. These aid in strengthening blood and are beneficial to brain and immune functions. It also has small amounts of potassium and phosphorus.
  6. Health Benefits: Collagen helps with joint comfort and gelatin aids digestion. Iron balances the oxygen in the blood. Zinc promotes wound healing B6 and B12 preserve nerves and aid energy metabolism throughout the body.

What are the Characteristics of Shank Beef?

Here are the five traits that define beef shank:

  1. Cut Location: The shank consists of the lower leg of the cow, front and back. The muscles are overworked in these regions which makes them dense with less fat and more connective tissue than any other cut.
  2. Texture: Shank beef has a dense, tough texture with long muscle fibres. Raw pieces usually appear sinuous and taut. The toughness demands such cooking procedures to be tender and edible.
  3. Flavor Profile: Beef Shank has a robust deep beef flavor. The bone and connective tissue imparts richness and umami. This renders it perfect on dishes that require a deep, meaty flavor with thick and full-bodied broth.
  4. Cooking Suitability: Shank is best suited to slow moist cooking such as braising and stewing. It is chewy through high heat. Mellow cooking makes collagen tender, producing a smooth texture and combining with vegetables and spices.
  5. Culinary Uses: Shank is used in soup, stew, and slow-cooked meals. Cooks consume it in Osso Buco and bone broths. Its marrow and collagen add extra depth to gravies, sauces and thick curry bases.

How to Identify Shank Beef?

Here are four signs to recognize beef shank:

  1. Appearance: Shank beef is typically cut into a round and thick slice. The center contains a solid round bone, which is encased by dark red meat. The cut may contain bone marrow within the section of bone
  2. Grain & Texture: The meat has rough muscle fibers in the length direction. White connective tissue fibers pass through the incision. When the raw section is touched, it has a firm and fibrous consistency indicating that it is heavy and hard.
  3. Leanness: Shank has some or no marbling. The intramuscular fat is exceptionally low. Most of the pieces look trim and have glossy serpentine lines. The exterior remains dry and firm, unlike fat meat like brisket.
  4. Market Labeling: Shank is frequently sold as beef shank, names like soup meat also get used, or soup bones. Trade stores package it as thicker slices with visible bone. Some butcher shops identify it as broth or stew recipes.

How to Cook Shank Beef?

Here are five ways to cook shank beef:

  1. Braising: Braising involves low heat and fluid over an extended period of time. This tenderizes collagen, makes the tough meat tender and leaves a thick, rich sauce. The technique goes well with home kitchens and traditional recipes.
  2. Soups & Stews: Shank goes with stew and soup because of its boniness and dense flesh. Low, long cooking extracts beef flavor and gelatin. The effect is a thick, complex, and robust texture to every spoonful.
  3. Pressure Cooking: Pressure cooking makes the shank tender in less time. Thick meat absorbs high temperatures and steam rapidly. This is a way of cooking the meat in less than 90 minutes instead of hours and makes the meat juicy and tasty.
  4. Bone-In Dishes: Shank bones contain marrow that melts in cooking. This makes the dish rich in taste and smooth in texture. The bone-in pieces also add minerals and gelatin to the product as well as enhance its flavor and nutrient value.
  5. Shredded Meat: Cooked shank can be broken into thin strands easily. This shredded meat is good in tacos, sandwiches or on pasta sauces. The meat remains tasting good, wet, and easily combinable with spices, herbs, or sauce after cooking.

What are the Buying & Storage Tips for Shank Beef?

Here are four useful tips to choose shank beef properly:

  1. Selection: Select shanks with a deep red color and visible connective tissue and minimal surface fat. Both slices of meat of equal thickness turn out better. Avoid pieces that appear pale, dry, and uneven in texture.
  2. Bone In vs Boneless: Bone-in shank is stronger-tasting and provides marrow. Boneless cooks quicker and is cut into shreds. Either option is suitable in soups and braised dishes, depending on the method of cooking required.
  3. Storage: Keep raw shank in the refrigerator 3 to 4 days at 4C or less. Freeze at -18 °C when longer kept. When stored in the freezer, Shank can last up to 6 months.
  4. Preparation: Rinse the shank, pat dry and trim off any loose sinew. Retain flavoring connective tissue. Use moist heat to cook, such as braising or stewing, to soften tough fiber and dissolve collagen.
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Flank Beef: Characteristics, Nutritional Value ...

By Wayne Holland

Flank beef is beef taken from the abdominal muscles of the cow. In a 2020 study conducted by the University of Illinois Department of Animal Sciences shows that it has 27 grams of protein content per 100 grams of the food. This is a lean cut with a firm texture and distinguishable grain that differentiates it from fattier steaks.

Flank beef is used in cuisine like Mexican fajitas, French bavette, and Argentine asado. Its thin and long form is suited to rapid, high-heat cooking processes, including grilling and broiling. This cut is 20-30% cheaper than ribeye or sirloin, so it’s budget-friendly without losing the taste or the nutrition. The versatility of beef gives this product many uses, such as in stir-fries, tacos, and salads, and it adds a burst of beef flavor and high protein to any dish.

What is the Nutritional Value of Flank Beef

Here are the five key nutritional facts of flank beef based on a 100-gram cooked portion:

  1. Calories: Flank beef is high in 179 calories per 100 grams which provides strength at low carbohydrates, balanced protein and fat.
  2. Protein Content: It provides 27 grams of protein per 100 grams, aiding in muscle recovery, strength gains, and daily body support.
  3. Fat Profile: It has 7 grams of fat with 2 grams of saturated fat, which is a source of energy and helps the hormones and the body cells.
  4. Vitamins & Minerals: It contains B6, B12, iron, zinc, and phosphorus, which assist with nerve and oxygen delivery, immunity, and strong bone development.
  5. Health Benefits: Flank beef contributes to the building of muscles, balancing heart rhythms, and energy metabolism due to the high-quality protein content and microelements.

H2: What are the Characteristics of Flank Beef?

Here are the five main features that define flank beef:

  1. Cut location: Flank beef is from the muscles in the abdomen which are below the ribs. This region has more muscle activity, producing a lean fiber-filled cut commonly found in most meat-based recipes all over the world.
  2. Texture: Flank beef possesses long and straight muscle fibers, and has a less soft texture. Trimming across the grain also minimizes chewiness, making meat more digestible and tender when cooked.
  3. Flavor Profile: The flank beef offers a strong beefy flavor because nutrients that make it lean are low in fat and high in muscle. It carries marinades and introduces a deeper, natural flavor of meat during cooking.
  4. Cooking Suitability: Flank beef suits fast, high-heat cooking as stir-frying and grilling. Marinating also makes it tender. It also works very well with slow-cooking recipes found in regions as well as all over the world.
  5. Culinary Uses: It is easy to slice into fajitas, Asian stir fries, grilled steak salads, dried meat goods such as beef jerky and ground beef.

How to Identify Flank Beef?

Here are the four key features of flank beef:

  1. Appearance & Shape: Flank beef is a long flat and thin cut of meat which is mostly rectangular in shape. It is approximately 30 cm long and 2.5 cm thick, and has a dense and firm surface texture.
  2. Grain Structure: Flank beef has distinct and long muscle fibers in a single direction. These tough grains make the meat a bit chewy and can easily be identified against smooth cuts with smoother muscle patterns.
  3. Thinness & Obesity: This is a lean cut, lacking internal fat marbling. The majority of fat is concentrated on the edges, unlike ribeye or chuck where there are visible intramuscular fat streaks.
  4. Labeling & Market Names: Flank beef is marketed under the name of flank steak. It is occasionally incorrectly labeled as skirt steak in stores, but it is thicker and has a more straight-grained texture than skirt steak.

How to Cook Flank Beef?

Here are the six methods used to cook flank beef:

  1. Marination: Flank beef is tougher because it is acidic and abundant with muscle fiber. An acidic element like vinegar, lemon, or soy sauce is helpful in softening the meat after cooking, juicy and easier to chew.
  2. Grill: High-heat grilling and a short time make flank beef tender. Rare or medium-rare is actually preferable to overcooking the meat to the point where it is tough and dry.
  3. Stir-fry: With regard to stir-fry, flank beef has to be sliced very thinly across the grain. This aids the meat cook quickly and remain tender in a hot environment.
  4. Oven Broil: Broiling is a high degree of heat that is applied downwards. The method allows a tight exterior and an interior that is juicy when it is done properly and within a short time.
  5. Stew method: Simply cooking flank beef in liquid over low heat to stews or shredded meat in many hours makes it tender, to the tough fibers.
  6. Across the Grain: Cutting across the grain shortens the muscle fibers. This makes the meat milder and easier to chew, especially in tougher cuts of beef.

What are the Buying & Storage Tips?

Here are the four important buying and storage tips for flank beef:

  1. What to Look For: Choose a beef flank with bright red color, firm texture and no gray spots. A clean aroma indicates that there was adequate handling and storage before purchase. Avoid packages that have too much liquid or strange smells.
  2. Portion Size: The large beef is usually sold in big, flat pieces weighing between 1-2 pounds. They are great at family meals, grilling, or cutting into smaller slices to stir-fry or include in salads.
  3. Storage: Refrigerate flank beef at a temperature below 4°C for a period of 4 days. To store longer term, freeze in an airtight container at -18C keeping the quality good with little flavor loss up to 36 months.
  4. Preparation: Remove fat from parts visible when eating to avoid chewiness. Add acidic marinades to increase flavor and enhance tenderness, particularly when grilling, broiling, or pan-searing, to achieve a good outcome during cooking.
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Plate Beef: Nutritional Value, Features, How to...

By Wayne Holland

Plate beef refers to the area of the lower belly of the cow below the rib and above the flank. It is one of the eight primal cuts of commercial beef processing in North America and Europe.

This cut has thick muscle fibers, visible fat and much connective tissue. A 2006 study published in the Journal of Food Science confirmed that all collagen is converted to gelatin after 240 minutes at 70 °C, resulting in an enhanced tenderness.

In 2020, Nanjing Agricultural University showed a 56 percent increase in collagen solubility during cooking at 95 o C for 50 minutes. This tenderizes the meat and adds flavor to the meat.

Plate beef is rich and has 20 percent fat which makes it ideal to be cooked slowly. Typical applications are braised short ribs, skirt steak and ground beef.

What is the Nutritional Value of Plate Beef (Per 100g)?

Here are the five nutritional values of plate beef:

  1. Calories: Cooked plate beef offers between 290 to 320 kcal per 100g. This is mainly due to its high level of fat content. It is suitable for high-energy diets and muscle gain when it is associated with portion control.
  2. Protein: Plate beef contains 17 to 20g of protein per 100g. This aids body growth and muscle repair. Beef contains all the essential amino acids and therefore the protein quality is high.
  3. Fat: It contains 24 to 28g of fat in every 100g. The majority of this contains saturated and monounsaturated fats, which ensure better flavor and texture. The plate of beef is also higher in fat which further adds to calories.
  4. Iron & Zinc: Plate beef yields 2.8mg iron and 7.4mg zinc per 100g. These minerals stimulate blood formation, growth, and immune health. Beef is a good source of both in our everyday meals.
  5. Cholesterol: Cholesterol is between 85 to 100mg per 100g. This is a moderate-to-high level. When people monitor fat intake, they tend to restrict high-fat sources of meat such as plate.

What are the Key Features of Plate Beef?

Here are five key features that define plate beef:

  1. Flavor Profile: Plate beef has a rich beefy taste. It is rich in concentrated fat and dense muscle and has intense savoriness that fits best in the flavor-rich dishes like grilled skirt steak or slow-cooked ribs.
  2. Fat Content: The fat-to-meat ratio of this cut is high, about 20%. When the meat is cooked, the fat melts and makes the meat tender and improves flavor. It is appropriate for dishes that need a juicy texture and deep, fatty richness.
  3. Muscle Grain: Plate beef is grained coarsely. Against-the-grain cutting makes the muscle fibers short which increases chewability. This cut needs to be sliced to make the skirt steak softer.
  4. Cut Thickness: Plate beef is commonly sliced at 1-2cm thickness. This is a medium-thickness that enables quick cooking methods such as grilling or pan-searing. It also takes up marinades well and is suitable for quick and flavorful meat preparations.
  5. Connective Tissue: There is notable collagen in this cut. Extended cooking converts collagen into gelatin and makes the meat soft and moist. This makes plate beef superb in long-term cooking such as braises and stews.

What Cuts Come from Plate Beef?

Here are the three main cuts derived from plate beef:

  1. Short Plate: Short plate contains short ribs, skirt steak, and pastrami. These cuts are abundant in fat and connective tissues and are therefore suitable for slow cooking, grilling or curing.
  2. Skirt Steak: Skirt steak is a long and rectangular cut of meat that is flavorful. It is ideal for rapid cooking such as in stir fries or grilling, as it is often used in fajitas due to its flavorful beefy taste.
  3. Beef Bacon & Pastry Base: High fat and flavor content of the plate warrant its usage in curing into beef bacon and pastrami. This contributes to the richness and tenderness of cured meat products.

How is Plate Beef Cooked?

Here are three effective cooking methods and tips for preparing plate beef:

  1. Best Techniques: Braising, slow roasting, smoking, and pressure cooking dissolve the tough connective tissue. The techniques transform collagen to gelatin, making the meat juicy and tender, and transporting the rich beef flavor.
  2. Ideal Dishes: Plate beef is suitable for Korean BBQ, tacos, beef stews, and braised ribs. Its fat content and texture are suited to long-cooking or quick, flavor-grilling.
  3. Grilling Tips: Skirt steak off the plate requires marination in order to soften. Make sure to grill it quickly over high heat to ensure maximum juiciness with a caramelized crust that is not dry.

How to Identify Authentic Plate Beef?

Here are six clear ways to recognize genuine plate beef when buying:

  1. Check Label Names: Consider plate labels, like beef plate, short plate, skirt steak, or plate ribs. The use of these terms helps buyers identify the cut as belonging specifically to the plate section and not be confused with other parts of beef.
  2. Confirm with Butcher: Ask the butcher specifically whether the cut is below the primal rib section and the underside of the ribs. This verification assures the authenticity of the meat as plate beef and not a local primal or subprimal product.
  3. Check the Figure: Plate beef is in a wide and rectangular form. Its muscle fibers are loose and less dense than other cuts. This form and feel are specific to its place in the front lower part of the belly of the cow.
  4. Assess the Marbling: The fat streaks are moderate to heavy. These fat strips tend to pile up around the edges and inside the meat, making them juicy and tasty when cooking, as is common with plate beef cuts.
  5. Check Grain Pattern: The muscle grain is long and super clear. This apparent grain gives direction to slicing; the cutting against the grain not only truncates the fibers, but renders them more tender and pleasurable to the masticatory.
  6. Test Flexibility: Plate beef is loose, flexible and floppy in nature due to its loose muscle fiber and connective tissue. This tenderness is different in comparison with more solid beef cuts, thus distinguishing real plate beef when handling beef.

Why Choose Plate Beef?

Plate beef is 30-50 percent cheaper than top-end steak (such as ribeye or sirloin) but is very flavorful because it has significant fat and connective tissue. Properly cooking brings out its delicious, meaty taste.

The cut fits a variety of global cooking styles. It is found in Korean BBQ, Mexican tacos, and American smoked ribs. It is very fat and therefore lends itself to mellow cooking and roasting.

Restaurants prefer plate beef for its adaptability and strong flavor. It is effective when it comes to short ribs, skirt steak, and pastrami. Plate beef is a cheaper option for tender and flavorful dinners.

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