Chew is one of the biggest reasons people fall in love with a specific jerky, or swear off a bag forever.
Some snackers want a tender beef jerky chew that eats like a savory protein strip. Others want the old-school “work for it” bite that lasts through a long drive. And then there’s the cult favorite: Rip n Chew style pieces that you tear, tug, and snack like you mean it.
If you’ve ever wondered why one jerky feels soft and another feels like you’re bench-pressing your jaw, this guide breaks down what “chew” really means, what creates it, and how to pick your ideal texture.
What “beef jerky chew” actually means
When people talk about chew, they’re usually describing three things happening at once:
- Moisture level: Drier jerky generally chews tougher and longer.
- Muscle fiber structure: Whole-muscle fibers can pull apart in strands, while other formats can feel more uniform.
- Slice direction and thickness: Thin slices and cuts across the grain usually feel easier to bite through.
Chew is not just “tender vs tough.” It is the combined experience of bite resistance, tear, and how long the flavor lasts while you’re working through a piece.
The 3 main chew styles: tender, tough, and Rip n Chew
Tender chew (soft and easy-bite)
Tender jerky is designed for convenience. It typically bites cleanly, doesn’t require much tearing, and feels more “snackable” for quick protein.
You’ll usually like tender chew if you:
- Prefer an easier bite (especially for kids, seniors, or sensitive teeth)
- Want a faster snack during meetings, travel, or workouts
- Don’t like pieces that shred into long fibers
Potential trade-off: tender jerky can feel less “traditional” to people who grew up on very dry, old-school styles.
Tough chew (old-school, long-lasting)
Tough chew jerky is the classic road-trip, hunting camp, and jobsite style. It’s drier, more resistant, and takes time. Many fans like it because it lasts longer per ounce and keeps your mouth busy.
You’ll usually like tough chew if you:
- Want the traditional jerky experience (pull, tug, tear)
- Like to “work” through a piece slowly
- Prefer a drier finish and longer chew time
Potential trade-off: it can be frustrating if you just want quick bites or if jaw fatigue is a concern.
Rip n Chew (tearable chunks, best of both worlds)
Rip n Chew is a very specific vibe: chunk-sized pieces you can tear into smaller bites. Instead of a uniform strip, you get a more rugged shape that encourages ripping and portioning as you go.
This style is popular with people who:
- Like a hearty bite but still want some flexibility
- Prefer snacking in “pieces” rather than committing to a full strip
- Enjoy a more old-school, rustic feel
Bulk Beef Jerky has leaned into this tradition before, describing their Classics as chunk-sized Rip n Chew pieces (a useful clue if you’re shopping by texture).
Quick comparison: which chew should you choose?
| Chew style | What it feels like | Best for | What to look for in product descriptions |
|---|---|---|---|
| Tender | Softer bite, less tearing | Fast snacking, easy chewing | “Tender,” “soft,” “thin-sliced,” “easy bite” |
| Tough | Drier, resistant, longer chew | Traditionalists, long drives, “keep busy” snacks | “Old-school,” “dry,” “traditional,” “Texas-style” |
| Rip n Chew | Tearable chunks, hearty bite | Portion control, rugged texture fans | “Chunks,” “Rip n Chew,” “thick cut,” “chunk-style” |
What determines chewiness? (The real drivers behind texture)
1) The cut of beef and muscle structure
Different cuts bring different fiber patterns and fat distribution. Lean, tight-fiber cuts often produce a firmer, more “jerky-like” pull. Brisket, for example, has a reputation for big flavor and a distinct texture profile.
Bulk highlights all-natural brisket jerky, and brisket can be a great option if you want rich beef flavor while still paying attention to how it bites and tears.
2) Slice direction: with the grain vs against the grain
This is one of the biggest “feel” factors.
- Against the grain: usually easier to bite through, can feel more tender.
- With the grain: can create longer fibers and more pull, often perceived as tougher.
Even if two jerkies have similar moisture, slice direction can make one feel dramatically different.
3) Thickness and piece shape
Thin strips tend to feel more tender because your teeth have less material to get through at once. Thick cut pieces tend to feel meatier and can lean tough unless they’re processed for tenderness.
Chunk pieces (often associated with Rip n Chew styles) change the experience again, because you control the bite by tearing pieces down.
4) Drying time, temperature, and finishing method
Jerky gets its texture from controlled moisture reduction. In general:
- More drying usually equals firmer texture and longer chew.
- Less drying usually equals softer texture and easier bite.
Producers also dial in texture through smoking or other finishing steps. (Bulk has written about why proper smoking matters for flavor, and smoke can also subtly influence the overall eating experience.)
5) Ingredients that affect tenderness
Without getting overly technical, some ingredient choices can change chew:
- Sugar and syrups can contribute to a softer bite and a more pliable finish.
- Sugar-free jerky options may feel different depending on the recipe and drying targets.
- Salt level and cure approach can influence moisture retention and firmness.
If you’re shopping for dietary reasons (like sugar-free or gluten-free snacks), it helps to treat texture as a separate decision: diet fit first, chew preference second.
6) Whole-muscle vs other formats
Some jerky is clearly whole-muscle with visible grain and fibers. Other products are formed differently and can feel more uniform.
If you like that classic “pull apart in strands” feel, look for cues that suggest whole-muscle texture, like mentions of slicing and grain.
How to predict chewiness when buying jerky online
Online shopping is great for variety and value, but you can’t squeeze the bag. Here’s how to read between the lines.
Use these “texture clues” in the description
Certain phrases tend to map to chew level:
- Tender / soft / easy-to-chew: usually a gentler bite
- Old-school / Texas-style / traditional: usually drier and tougher
- Thick cut / chunks / Rip n Chew: usually a tear-and-snack experience
Bulk specifically calls out old-school Texas-style jerky and Rip n Chew in their ecosystem, which are helpful texture anchors when you’re deciding.
Look at the product photos for fiber and shape
You can often see:
- Long, continuous fibers (often more pull)
- Thick edges (often more resistance)
- Chunk shapes (often Rip n Chew behavior)
Just remember: lighting and styling can be deceiving, so pair photos with description cues.
Match the chew to the moment (and not just your preference)
The “best” beef jerky chew can change depending on how you’re using it.
For commuting, meetings, and quick protein
Tender chew tends to win because it’s fast and clean. If you snack while driving or working, easier bites mean less distraction.
For long trips, hikes, and staying satisfied between meals
Tough chew can be surprisingly practical. A longer chew time can make a small portion feel more substantial.
For sharing with a group
Rip n Chew is a natural “share style” because people can tear off pieces without touching the whole strip. It also helps when you want to spread a bag across several snack breaks.
If you’re buying bulk snacks for a crew, team, or event, you might even pair food with branded gear. (For example, if you’re also sourcing custom apparel, a full-service apparel development and manufacturing partner can help with uniforms or merch while you handle the snack supply separately.)
How to make jerky feel more tender (without changing what you buy)
If you love the flavor of a tougher jerky but want it to eat a little easier, a few small habits can help:
- Warm it slightly: jerky often feels less stiff at room temperature than straight out of a cold car or fridge.
- Tear across the grain: if you can see the fibers, ripping across them reduces the “stringy pull.”
- Take smaller bites: sounds obvious, but it matters, especially with thicker pieces.
- Pair with a drink: water, coffee, or a low-sugar sports drink can make a tougher chew more enjoyable over time.
Avoid leaving bags open for long stretches. Even jerky that starts tender can drift tougher as it dries out.
A simple way to find your ideal chew (especially if you’re buying in bulk)
When you’re purchasing larger sizes, the goal is to avoid ending up with pounds of the “wrong” texture.
A practical approach is to sample across chew styles first, then scale up:
- Start with a starter kit or smaller variety selections to identify your texture lane.
- Once you know your preference, use bulk purchasing or bundle deals to lock in better value.
- If you like variety week to week, a build your own snack box approach can keep tender, tough, and Rip n Chew options in rotation.
Bulk also offers free shipping over $100, which can matter when you’re stocking up for trips, training cycles, or workplace snack stashes.
The bottom line: chew is a feature, not a flaw
If a jerky feels too tender, too tough, or perfectly Rip n Chew, that’s not an accident. Texture is a design choice shaped by cut selection, slicing, drying targets, and recipe.
The win is simply matching the chew to your taste and your routine:
- Choose tender when you want easy bites and quick protein.
- Choose tough when you want that traditional, long-lasting pull.
- Choose Rip n Chew when you want hearty chunk texture you can tear and portion.
Once you know your lane, buying jerky in bulk becomes way easier, because you’re not gambling on a random bag’s bite ever again.