Sirloin tip vs. rump roast
In article >,
zxcvbob > wrote:
> 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.
>
>
> I bought a 11.5 pound Hunk o'Beef today. The meat market supervisor (I don't
> think he's a
> butcher) says a rump roast is cut from the sirloin tip, so if I break it down
> into
> individual muscles, one of the ought to look like a rump roast.
>
> As long as it's lean and tough, but not too tough, it should be fine. I'll
> cut it up
> tonight, pack it in salt and brown sugar (and black pepper) and stick it out
> in the garage
> overnight (I don't *think* it will freeze.) Then load up the dehydrator
> early tomorrow
> morning.
>
> Bob
Good luck!
Home made jerky is wonderful. I generally add a bit of low salt teryaki.
A hint of maple sometimes works too.
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
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