best store bought meat for jerky

[ZEEK1223]

I made some goose jerky that turned out really well. I want to make some more, but im out of wild game. What cut of beef would be the best? I would imagine it would have to be very lean, but obviously want to keep it cheap....thanks

[fishorgolf]

round, cut with the grain. Unless you have a meat slicer I would have the butcher slice for " jerky"

[uppdacreek]

Flank steak, also cut with the grain.

[Chef]

I'm not happy with the cost of Flank Steak lately. It's almost 5 bucks a pound, which is as bad as Baby Back or Loin Ribs--this is essentially waste and it's getting too costly for what it is.

I use plain old Boneless Chuck Roast or boneless Sirloin if it's on sale.

[night bite]

what recipe did you use for the goose jerky?

[Jim Uran]

Yeah, flank steak is a new "fad" in cooking, hence the hike in price.

[troutmaster]

I use a beef brisket and have had good resuts with that.

[Ebiz]

FYI - Cub has boneless sirloin tip roasts on sale this week for $1.68/lb

[ZEEK1223]

I have always made up my own cure, but this time I was making a big batch and wanted to make sure it was good. I bought the cabelas peppered jerky kit. I was very satisfied

[uppdacreek]

I'm not happy with the price of flank lately either, but this what I have been using for the past couple years. Didn't know it was a new "fad" either. I also don't mind spending a little extra for good meat. All the other suggestions make great jery too. You could go down to your local mexican market and get some burro too. The local place here has it for around $1/lb and it fabulous. Haven't made jerky with it but I'm sure it would be just fine.

[SrBrits]

head to your local butcher and ask for eye of round, it will need very little trimming and has almost no sinew in the cut. these cuts of meat can be bought single or by the case if doing a large amount of jerky, and the cut is from the hind quarter, so it is priced close to round steak which is fairly cost efficient for jerky.

[paul pachowicz]

actualy the "eye of round" is a portion of a round steak centered between the top and bottom round and fabricated when the whole round is seamed out. Another good choice and perhaps a little less expensive is the "mock tender" off the shoulder blade. Either will do for jerky.