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Slicing meat when making making beef jerky is where you get to decide whether you want a chewy jerky or a more tender jerky. Here you will learn the different ways of slicing meat so you can get the best feel and taste out of your beef jerky! These instructions are the same if you are slicing venison for venison jerky as well. So get the deer roast ready and let’s get started! Cut with or against the grain? Trim the fat First, trim any visible fat from your cut of meat. Here is a lean Beef Eye of Round Roast before trimmed.

Use a sharp knife to cut away any fat. Fat makes beef jerky spoil faster, so it is best to trim as much as you can now to prevent your jerky from going bad. So what exactly is the “grain” of meat? The grain of meat refers to the direction the muscle fibers run within a piece of meat.