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
I've had good luck with 'eye of the round'. Shaped right, and fairly
economical.