"Brian D." > wrote in message news:<EC1pd.9624$1B2.5131@trnddc02>...
> I've been asked to smoke up a few pounds of jerky to give away for the
> Holiday season. I've used the London Broil cut for small batches and realize
> that the leaner the meat the better the end result. Given that, what cuts of
> cheap, lean beef should I be on the lookout for? The local Cash & Carry has
> *big* chunks of select grade beef priced considerably less than the local
> stores, but I don't want to hose myself buying a 20+ lb. chunk of the wrong
> type of beef. Thanks for any input and a happy Thanksgiving to you all.
> Brian

Brian, I use round steak. the thin stuff, about 1/4" thick, cut into
strips, and cured/marinated.

Make sure it's very lean, and trimmed of all fat. I love fat as much
as the next guy, but trim it well. But you know that.
Watch your yields too. Each pound of meat will yield about 1/3 pound
of jerky.

Like I wrote. Round steak.

mOO
Pierre