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12-09-2004, 10:32 AM
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In South Africa we mainly use topside for our "biltong" which can be
compared to "jerky". "mademedia" wrote in message . .. Have you tried a good ol butcher shop? "Bad Bubba" wrote in message . com... I make beef jerkey pretty regularly, but I haven't been able to find the right cut of meat with little to no fat. I'm looking for recomendations. --Dave 
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06-10-2004, 12:19 AM
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Here in California we use the London Broil cut.
We purchase about 20 pounds when priced at $1.49 per pound or less. Best we have found is $1.29. Some to the freezer, some sliced across grain for jerky. Lewis "Bad Bubba" wrote in message . com... I make beef jerkey pretty regularly, but I haven't been able to find the right cut of meat with little to no fat. I'm looking for recomendations. --Dave
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