"Bob Simon" > wrote in message
...
> 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?

Yse top round or London Broil when it goes on Sale. Remove any fat -
partially freeze and cut diagonally across the grain.

Dimitri