~patches~ wrote:

> (clipped discussion) The Joneses wrote:
> > I had heard that arm roast was good - from both the butcher and others. I found
> > beef arm roast way too fatty and gristly, and an odd shape besides. It is however
> > lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is too
> > expensive for this. Round is my choice.
> > Edrena
> >
> >
> I haven't tried round. Do you have it sliced by your butcher or do you
> cut it yourself? Maybe I'll try a small batch of round to compare it
> with jerky made with sirloin.

I order round steak cut 1 1/2" thick. Freeze a couple hours, and slice
1/4" thick across the grain. I tried using an electric knife because of the
arthritis, but it really wasn't any easier and less control. Was much
better using a large chef's knife after my Ol'Whiskerface sharpened it.
A sharp as a razor knife makes all the difference. And I use a little
knife to trim away the occasional streak of fat. With a little practice
I became expert slicer and am cheaper than electric model, but not
easy (gg). The butchers don't take the time to trim like I do.
Edrena