Jacki Harmon <[log in to unmask]> wrote:

> Also the cuts of
>meat make a difference.  We usually end up using more expensive cuts
>because jerky and pemmican are our main meats.

I am ready to make some jerky. I now have a meat slicer, and drying it
plain is fine with me. I don't know the cuts of beef. This week I have the
choice of the following:

Shoulder London Broil $1.99
Boneless Bottom Round $1.99
Boneless Rump Round $2.19
Boneless Top Round $2.29
Boneless Eye Round $2.59
Boneless Seamed Eye Round $2.99

Last week the choices were:

Shoulder London Broil $1.99
Boneless Bottom Round $1.49
Boneless Rump Round $1.69
Boneless Eye Round (with Bottom Round attached) $1.99
Boneless Seamed Eye Round $2.49
Boneless Sirloin Tip Round $1.99
Bottom Round London Broil $2.69

Between the two weeks nine different cuts were on sale.

Okay guys and gals, what cut should I buy, or should I only do a little
this week and wait for something better?

Don.