My preference is flank. I got it on sale for $6/pound. I don't really care for the texture or flavor of eye of round, which a lot of folks use.

I prefer flank too.

You guys are rich, that’s why!

Top Round $2.97/lb.

I get kobi beef flown in

I like top and bottom round steak as far tenderness and flavor go. Flank is good too but so $$$$. I usually have to trim a bunch of fat off the flank too since fat is the enemy of jerky if you want it to last awhile. Lean, lean, lean is the key.

We do venison most of the time, that's ~80-100lbs for ~$.95 at our price... LMAO

Round is what I use as well.

I’ll pay you $1.99/lb

Half the articles say to cut against grain for tenderness.

Other half say cut with grain so it stays together.

WTF?

There's plenty of room in the stand. Seriously, it's an 8x10 platform mounted atop phone poles, a short wall for added camouflage and to steady the rifle, and Adirondack chairs (to sleep in [if you're my son])... It's as first class as first class gets!

LMAO

I go cross grain and have never had a problem.

Just a guess: if you are cooking meat you ALWAYS cut across the grain for tenderness for eating.

For jerky sliced so thin, maybe the with the grain makes sense as to hold it together and not fall apart.

That's my best guess. :shrug:

Chase the Canadians and Snows because goose breast jerky is the best jerky IMO.

I have a couple pounds of eye of round soaking in this. Gonna’ give it 24 hours to marinate then fire up the dehydrator.

:toast:

I'll PM you my address for a sample....