Flank steak is a popular choice for making beef jerky due to its lean and flavorful meat. However, cutting flank steak for jerky can be a bit tricky if you are not familiar with the process. In this article, we will guide you through the steps on how to cut flank steak for jerky.

Step 1: Choose the Right Flank Steak
Before starting the cutting process, it’s essential to choose the right flank steak. Look for a piece of meat that is fresh and has good marbling.

It should be at least one inch thick and have minimal fat. You can ask your local butcher for recommendations on which cut of flank steak is best for jerky.

Step 2: Remove Any Excess Fat
The next step is to remove any excess fat from the flank steak. Use a sharp knife to trim off any visible fat or gristle on the surface of the meat. Removing excess fat will make it easier to slice evenly and result in better tasting jerky.

Step 3: Slice Against the Grain
To achieve tender and Chewy jerky, it’s crucial to slice against the grain of the meat. The grain refers to the direction of muscle fibers in the meat. Slicing against the grain means you will be cutting perpendicular to those fibers, resulting in thin and tender pieces of meat.

Step 4: Cut Uniformly Thin Slices
Using a sharp knife or a meat slicer, cut uniform thin slices across the grain of the meat. Aim for slices that are around ¼ inch thick or thinner if you prefer your jerky extra Chewy. Cutting uniformly thin slices ensures that each piece dries evenly during dehydration.

Step 5: Trim Any Remaining Fat
After slicing all pieces of meat, inspect them thoroughly and trim off any remaining fat or gristle that might have been missed earlier. Removing any excess fat will prevent spoilage and increase the shelf life of your jerky.

Step 6: Marinate and Dehydrate
Now that you have successfully cut your flank steak for jerky, it’s time to marinate and dehydrate the meat. There are several marinade recipes available online, or you can create your own using various spices, herbs, and liquids such as soy sauce or Worcestershire sauce. Be sure to marinate the meat for at least 12 hours before dehydrating.

To dehydrate the jerky, use a food dehydrator or an oven set to a low temperature of around 150°F. Spread out the slices on a baking sheet or wire rack and dry them for several hours until they are firm but still pliable.


  • Cutting flank steak for jerky requires some patience and precision, but it’s not difficult if you follow these steps.
  • Choose a fresh cut of flank steak with minimal fat.
  • Remove any excess fat before slicing against the grain.
  • Cut uniform thin slices around ¼ inch thick.
  • Trim off any remaining fat after slicing.
  • Marinate your meat for at least 12 hours before dehydrating in an oven or food dehydrator.

With these tips in mind, you can now confidently prepare delicious homemade beef jerky using flank steak. Happy snacking!