Beef jerky splits into five main styles — thin-cut original, thick old-fashioned, soft tender, steak strips, and biltong — and the right brand depends on whether you want soft chew, low sugar, or a low price.
A bag of jerky that snaps when you bite it and one that bends like a fruit roll are barely the same food, even though both say beef jerky on the label. The cut and the dry decide everything: chew, seasoning pickup, and how fast the bag disappears. Pick the style you actually like, and the brand question mostly answers itself.
Here’s how the styles break down, who makes each one well, and where the real trade-offs sit.
What Are The Main Types Of Beef Jerky?
The five styles differ by slice thickness, moisture left in the meat, and how long it’s dried. Thin-cut original dries fast and firm; thick-cut old-fashioned stays chewy and dense; soft or tender jerky is sliced thin against the grain and dried less; steak strips are wider, moister slabs; biltong is air-dried with vinegar and spices instead of smoke and sugar.
- Thin-cut / original: the supermarket standard — firm, salty, snaps cleanly.
- Thick-cut / old-fashioned: a heavier chew that takes real work; can be too tough for sensitive teeth.
- Soft / tender: easy bite, sweeter seasoning, good for kids and long drives.
- Steak strips: wide and juicy, closer to a snack steak than a chip.
- Biltong: tangy, drier, vinegar-forward, usually lower in sugar.
Which Beef Jerky Brands Lead Each Style?
Recent tasting roundups keep circling the same names, but they rank them differently because each judge weighs chew, seasoning, sugar, and ingredients on their own scale. Serious Eats, Tasting Table, and Thrillist all put Country Archer, Chef’s Cut, People’s Choice, Chomps, Krave, Jack Link’s, and Oberto near the top of their lists.
| Brand | Known For | Watch Out For |
|---|---|---|
| Country Archer | Flavor plus tenderness; cleaner ingredient lists | Higher price per ounce |
| Chef’s Cut | Tender steak-strip style | Softer texture if you want a firm chew |
| People’s Choice | Old-fashioned chew; a top overall pick | Firm texture isn’t for sensitive teeth |
| Chomps | Clean-label snack sticks | Stick format, not classic jerky |
| Krave | Sweet-savory flavors | More sugar than plain options |
| Jack Link’s | Easy to find anywhere; the most popular | Contains soy and wheat; sugar and preservatives |
| Oberto | Classic thin-style value | Basic seasoning, nothing fancy |
What Should You Check Before You Buy?
Four things decide whether a bag is worth rebuying: sugar, sodium, allergens, and chew.
Protein is the easy win across the category; jerky is mostly meat, so 40-plus grams per 100 grams is common. Sugar is where brands split hardest. Sweet-savory labels like Krave lean sugary, while biltong and clean-label picks generally run lower. Sodium is high almost everywhere, because salt is part of what preserves the meat.
Texture is the one you can’t fix after purchase. Old-fashioned and thick-cut styles reward people who like a long chew and punish anyone with sensitive teeth or dental work. If you’re unsure which camp you’re in, a mixed box lets you test textures side by side before committing to a full-size bag — the best beef jerky variety packs we tested cover the firm, soft, and steak-strip ends in one order.
Ingredient simplicity costs money. Grass-fed and clean-label brands typically charge more per ounce, and reviewers consistently note the gap. Thrillist’s brand comparison makes the same point from the other direction: there is no single best jerky, only the one that matches what you want out of the bag. Thrillist’s beef jerky brand guide lays out that no-clear-winner conclusion plainly.
Frequently Asked Questions
Is thick-cut jerky harder to eat than thin-cut?
Yes. Thick-cut and old-fashioned styles are denser and take noticeably more chewing, which some people love and others find exhausting. If you have sensitive teeth, crowns, or braces, thin-cut or soft tender styles are the safer choice. Thick-cut also tends to hold seasoning longer, so the flavor can be more intense per bite.
Does beef jerky go bad quickly?
Unopened bags keep for months thanks to the salt and low moisture. Once you open one, the clock starts: most jerky stays good for about one to two weeks in a sealed bag or container, and faster in humid weather. Refrigerating an opened bag extends that, though it can make the texture firmer and slightly sweatier.
Is biltong the same as beef jerky?
No, though they’re cousins. Biltong is air-dried with vinegar and spices rather than smoked and sweetened, so it’s drier, tangier, and usually lower in sugar. The texture is closer to a dense cured meat than a chewy strip. If you like vinegar-forward snacks and want less sweetness, biltong is worth trying.
References & Sources
- Thrillist. “The Best Beef Jerky Brands” Editorial brand comparison noting no single best jerky and ranking by chew, seasoning, and ingredients.
- Serious Eats. “Beef Jerky Taste Test” Tasting roundup comparing brands on tenderness, flavor intensity, and ingredient quality.
- Tasting Table. “Beef Jerky Brands Ranked” Ranking covering Country Archer, Chef’s Cut, People’s Choice, Chomps, Krave, Jack Link’s, and Oberto.
