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George Shirley George Shirley is offline
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Default Sirloin tip vs. rump roast

Omelet wrote:
> 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.

How was the emu Om? A friend over in Texas has offered me a whole one of
them. He will even butcher it and bring it to me. He says it's about the
color of beef and quite tasty but we don't have wild emu in Louisiana
that I know of.