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?
>

I like using rump roast for jerky. Top round might work better for you,
or full-cut round steaks (has the top, bottom and eye) since they are
easy to trim.

I haven't made jerky in a long time because beef isn't going on sale
here, and I won't pay full price for meat for making jerky.

Bob