Sirloin tip vs. rump roast
In article >,
zxcvbob > wrote:
> I need to make several pounds of beef jerky this week (preferably
> tomorrow night.) I usually use beef rump roast when I'm making it for
> gifts, or beef round-steak when I'm making it for myself and I get the
> steaks on sale really cheap. (it's been about 2 years since I've seen
> any cheap beef.)
>
> I was at Sam's today and saw that they have whole sirloin tips for $2.28
> per pound. Average weight is about 10 or 12 pounds. That's comparable
> to rump roast, ain't it? Sam's has some of the best meat in town, but
> they don't have a very big selection, and they didn't have anything
> labeled "rump roast".
>
> Thanks,
> Bob
So long as it's really lean beef, I don't think it really matters. :-)
I never chose a specific cut for jerky, just whatever looked lean and
was cheap.
When it comes to jerky (imho anyway!), beef is beef. I've also made it
from venison and emu.
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
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