Best cut for jerkey. As long as you cut with the grain not against the grain there is no wrong way to break it down. I like long pieces so I cut it length wise then cut each half length wise again then slice 1/4 inch thick. I cut it by hand so you might have to cut it in half first against the grain so it will fit on your slicer before slicing with the grain. Tossing it into the freezer for an hour or so will make it easier to slice. If you are using your new jerky rods don't make your pieces to wide so they don't fold over on itself once the are hanging on the rods. I always use the smaller pointy end to skewer with the rod and let the wider end hang.