Traditionally roasts (particularly round roasts or eye of round) are the most commonly used cut for making beef jerky because they’re affordable and relatively lean (less fat to trim away).  You wouldn’t want to waste premium steaks on beef jerky!  That said, flank steaks also make excellent jerky (though with a different appearance and texture than most commercially made jerky), and as an added bonus, absorb marinades particularly well, making it easy to impart extra flavor (try using dried chilies for kick!).

Of course, you don’t have to use beef…game meats like bison, elk, and venison also make really tasty jerky.

- Question submitted by George S.