Finished Jerky
16.8 oz
Yield
35%
Cost/oz
$1.25
3–4mm = standard, 5–6mm = thick cut
5–10% typical for 12–24 hour marinade
6–8h = chewy, 8–12h = dry/crispy
Leave blank for avg price of $6.99/lb
| Cut | Yield | Finished | $/oz |
|---|---|---|---|
| Beef Top Round | 35% | 16.8 oz | $1.25 |
| Beef Bottom Round | 33% | 15.8 oz | $1.23 |
| Beef Eye of Round | 37% | 17.8 oz | $1.27 |
| Venison | 32% | 15.4 oz | $1.95 |
| Turkey Breast | 30% | 14.4 oz | $1.04 |
| Pork Loin | 34% | 16.3 oz | $1.01 |
Inputs
Result
Eye of round at a standard 3/16″ slice yields about 40% of the raw weight. A 5 lb batch produces roughly 2 lbs of finished jerky at under $1/oz.
Inputs
Result
Flank steak has more marbling, so yield is lower at about 36%. The cost per ounce is higher than round cuts but still well below store-bought prices.
Inputs
Result
Ground beef jerky loses more moisture (~68%) because it’s pressed thin and dries uniformly. Still cheaper than store-bought and a great option without a meat slicer.
One pound of raw meat typically yields 5–7 ounces of finished jerky, depending on the cut and how dry you make it. The meat loses 50–65% of its weight during dehydration as water evaporates. Leaner cuts yield slightly more because less fat renders out.
| Cut | Raw Weight | Finished Weight | Yield % |
|---|---|---|---|
| Eye of round | 1 lb | 6.5–7 oz | 40–44% |
| Top round | 1 lb | 6–6.5 oz | 38–41% |
| Flank steak | 1 lb | 5.5–6 oz | 34–38% |
| Ground beef (93%) | 1 lb | 5–5.5 oz | 31–34% |
Yes, homemade jerky costs roughly $2–$4 per ounce versus $4–$8 per ounce for store-bought. A 5-pound batch of eye of round (~$6/lb) produces about 2 lbs of jerky for approximately $30, or $0.94/oz — a 60–75% savings over premium brands.
| Source | Cost/oz | Cost/lb Finished | Notes |
|---|---|---|---|
| Premium store-bought | $5–$8 | $80–$128 | Convenient but expensive |
| Budget store-bought | $3–$5 | $48–$80 | Often contains fillers |
| Homemade (round) | $0.83–$0.94 | $13–$15 | Best value, no fillers |
| Homemade (flank) | $1.20–$1.50 | $19–$24 | Premium cut, great flavor |
Jerky typically takes 4‒12 hours in a food dehydrator at 160–165°F, depending on slice thickness and desired dryness. Thinner slices (1/8 inch) dry in 4–6 hours, while thicker slices (1/4 inch) take 8–12 hours. The jerky is done when it bends and cracks but does not snap in half.
Eye of round is the top choice for jerky because it is extremely lean, affordable, and has a uniform shape that slices evenly. Top round and bottom round are close seconds. Avoid heavily marbled cuts like ribeye — fat doesn’t dehydrate and causes jerky to spoil faster.
| Cut | Fat % | Price/lb | Jerky Quality |
|---|---|---|---|
| Eye of round | 4–6% | $5–$7 | Best overall |
| Top round | 5–8% | $5–$6 | Excellent |
| Flank steak | 8–12% | $8–$12 | Good (more flavor) |
| Venison | 1–3% | $8–$15 | Excellent (very lean) |
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Last Updated: Mar 9, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.