STOP Overpaying for Beef Jerky, One Cheap Roast Makes a Whole Jar (31-Year Butcher)

The little bag of beef jerky by the register costs six to eight dollars for a little under three ounces. Work it out by the pound and you are paying thirty to forty two dollars for dried beef. My fourteen year old grandson was buying three of those bags a week, until Carol found the wrappers in his jacket pocket. I am Earl. Thirty one years behind the meat counter. So one Saturday I took him to the store, and we bought one roast. Seven steps from the meat case to the jar. The best cut for jerky, and it is not the one most recipes tell you to buy. The package next to it with a fancier name and the same muscle inside. How to slice it tender or chewy, the marinade, and step four, the one most dehydrator instructions leave out and the only one that can actually make somebody sick. How to dry it in the oven or a dehydrator, the bend test, and the math on the back of an envelope. My friend Denny made deer jerky every season for years and skipped step four. One November he was sick for four days. If you have not seen the pot roast test, watch it next: which of the three cheapest roasts in the case is worth every extra cent in a pot. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: next time you are at the meat counter, find London broil and top round side by side and check the prices. Then tell me in the comments whether the London broil was a dollar or two more for the same muscle. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.