🥩 Beef Jerky Yield Calculator
Find out exactly how much raw beef you need to make your desired amount of jerky
| Beef Cut | Avg Yield % | Raw-to-Jerky Ratio | Fat Content | Best For |
|---|---|---|---|---|
| Top Round | 25–29% (avg 27%) | 3.5 : 1 | Very Lean | Classic jerky |
| Eye of Round | 27–31% (avg 29%) | 3.3 : 1 | Leanest | Uniform slices |
| Flank Steak | 22–27% (avg 25%) | 3.8 : 1 | Lean | Chewy texture |
| Sirloin Tip | 26–30% (avg 28%) | 3.5 : 1 | Lean | Tender jerky |
| Brisket (flat) | 20–25% (avg 23%) | 4.2 : 1 | Moderate | Rich flavor |
| Chuck | 19–24% (avg 22%) | 4.5 : 1 | Higher fat | Soft jerky |
| Desired Jerky | Top Round (27%) | Eye of Round (29%) | Flank Steak (25%) | Brisket (23%) |
|---|---|---|---|---|
| 4 oz (113g) | ~0.93 lb (420g) | ~0.86 lb (392g) | ~1.0 lb (454g) | ~1.09 lb (495g) |
| 8 oz (227g) | ~1.85 lb (839g) | ~1.72 lb (781g) | ~2.0 lb (907g) | ~2.17 lb (985g) |
| 1 lb (454g) | ~3.7 lbs (1.68 kg) | ~3.4 lbs (1.56 kg) | ~4.0 lbs (1.81 kg) | ~4.3 lbs (1.97 kg) |
| 2 lbs (907g) | ~7.4 lbs (3.36 kg) | ~6.9 lbs (3.13 kg) | ~8.0 lbs (3.63 kg) | ~8.7 lbs (3.94 kg) |
| 500g | ~1.85 kg | ~1.72 kg | ~2.0 kg | ~2.17 kg |
| 1 kg | ~3.7 kg | ~3.45 kg | ~4.0 kg | ~4.35 kg |
| Raw Beef Weight | Moisture Lost (~73%) | Finished Jerky (27%) | Servings (1 oz each) |
|---|---|---|---|
| 1 lb (454g) | ~0.73 lb (331g) | ~4.3 oz (122g) | ~4 servings |
| 2 lbs (907g) | ~1.46 lbs (662g) | ~8.6 oz (244g) | ~9 servings |
| 3 lbs (1.36 kg) | ~2.19 lbs (993g) | ~12.9 oz (366g) | ~13 servings |
| 5 lbs (2.27 kg) | ~3.65 lbs (1.66 kg) | ~21.6 oz (610g) | ~22 servings |
| 1 kg | ~730g | ~270g | ~10 servings |
| 2 kg | ~1.46 kg | ~540g | ~19 servings |
Beef jerky belongs to those tasty snacks that one considers both a healthy choice and junk food. It is rich in lean protein and has little carbs, so it seems ideal for those that follow a diet like keto or paleo. Normal serving matches around one unit, so 28 grams.
Such little bits carry 9 to 12 grams of protein. For 100 grams one receives around 32 to 43 grams of protein. One-cup serving can reach 369 calories, with 30 grams of protein and 23 grams of fat.
Beef Jerky: Nutrition, Types, and How to Make It
Problem is, that store-bought Beef jerky usually carries sugar, sodium nitrate, sodium nitrite, monosodium glutamate, maltodextrin and various other chemicals. Some companies skip preservatives and simply use ingredients like white vinegar, black pepper and liquid smoke. Home prepared jerky can fully lack sugar, if the cook decides that.
For instance, homemade jerky stays low in fat and does not have sugar at all.
One can prepare jerky from many kinds of animals. Beef and pork are the most usual, followed by goat, sheep and lamb. Also wild meats like deer, kangaroo, bison, kudu and springbok work well.
In some stores one finds sliced buffalo jerky and elk jerky next to the average beef variants. Here also you find fatty jerky.
Home making of jerky really is not hard. The main challenge lies in the patience during drying. Popular meat cuts for that are eye of round and upper round.
More often choose lean bits, because fats make the jerky quickly go bad. Also ground beef works… Some use 95 percent lean ground beef, roll it thin and follow the process.
A dehydrator serves as a commonly used tool, but an oven on low heat also works. Placing the strips on wire racks above foil-covered baking trays, one ensures even cook in the oven.
A marinade forms the core of the hole method. A tougher beef piece can sit in the mix one to three days without any change. One has a broad range of flavor choices.
Asian spicy variant includes soy sauce, sriracha, Chinese five spice and brown sugar. Chipotle style gives another interesting taste. Some recipes combine coffee, liquid smoke and soy sauce.
The natural beef flavor must stay the main one, while other spices back it.
Homemade jerky does not last as long as the kind bought from a store. The finished piece should bend without breaking in the middle. White lines should show at the fold point.
Homemade jerky shows why it costs a lot, during drying there is big shrinking. Quality Beef jerky can easilyreach a price above 35 dollars.
