On Thu, 06 Jan 2005 19:28:08 GMT, "Dimitri" >
wrote:

>
>"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
>
Thanks for the tips.

I understand about making the beef more solid by partially freezing,
but why is cutting diagonally across the grain the thing to do?

--
Bob Simon
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