In article >,
Bob Simon > wrote:

> I've been slicing rump roast thin for my home made jerky. I'm happy
> with the flavor and texture of my jerky but I'd like less connective
> tissue. Is there an economical cut of beef that has less of this
> stuff, or is there a fast way to remove a good bit of it?
>
> --
> Bob Simon
> remove both "x"s from domain for private replies

Well trimmed Sirloin......
--
K.

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