Bought two pieces of top round today with the intention of making jerky out of it this weekend. I've never used this cut before. Do I cut across the grain or with the grain? In the past I've used brisket flat cut it about a quarter inch thick with the grain. I plan on tenderizing it with my needle tender riser so I'm not really concerned about it being overly tough. Can anyone with experience in this matter chime in?
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That cut works great for Beef Jerky, I usually cut it against the grain, of course trim all the fat but do not tenderize. The thinner pieces to me don't have as much chew as I like, but the rest of the family prefers them. -
How thick?Comment
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Definitely cut across the grain. Last batch I did I cut with the grain and it was very tough. I also would not tenderize the meat. I try to keep it a little under 1/4" thick.
What's your marinade by the way??Comment
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