Whole packer top round

[Keymaster]

Steve,
I usually buy London broil which I think comes from Top round for my beef jerky. I can get a whole packer top round for less money. Every time I go to this store I look at them top rounds but kinda scared to by one as I have no idea what end to start slicing. Do you have a good tutorial for that? Thank you 

[flbentrider]

That is what I do for jerky nuggets.

To quote the smokingmonkey "you can't hurt it, it's already dead"

I trim the fat, then start to divide it along the muscle groups.

Then I slice/dice/season.

[Keymaster]

That is what I do for jerky nuggets.

To quote the smokingmonkey "you can't hurt it, it's already dead"

I trim the fat, then start to divide it along the muscle groups.

Then I slice/dice/season.

Thanks Randy I never split muscle groups but sure I could figure it out once I got into the sucker Just looking for a little pictorial guidance look for a PM

[flbentrider]

That is what I do for jerky nuggets.

To quote the smokingmonkey "you can't hurt it, it's already dead"

I trim the fat, then start to divide it along the muscle groups.

Then I slice/dice/season.

Thanks Randy I never split muscle groups but sure I could figure it out once I got into the sucker Just looking for a little pictorial guidance look for a PM
[/quote

I never took pictures of that part, it gets a little messy.

I did a few rounds and sirloins from sams, I'd say it takes me the better part of an hour to get it all ready to season.

I have switched to eye rounds from RD. Less carving, still a good price.

[Rummm]

Steve,
I usually buy London broil which I think comes from Top round for my beef jerky. I can get a whole packer top round for less money. Every time I go to this store I look at them top rounds but kinda scared to by one as I have no idea what end to start slicing. Do you have a good tutorial for that? Thank you 

I do NOT have a tutorial for that, however, once you trim the fat I'd suggest you slice thin against the grain. Best way to do this to cut the "Inside Round (top round)" into quarters, partially freeze and then slice to your thickness. Woila, jerky meat

Back in the 80's and 90's, had I known what the future was to be....I would've taken a pic of everything I ever cut 

[Keymaster]

Thanks Steve, May give this a shot this weekend.

[Rummm]

I used to do this for a customer that sold steak sandwiches. Hopefully you are buying the "peeled" version, that way you won't have to deal with the fat cap.

[Keymaster]

I used to do this for a customer that sold steak sandwiches. Hopefully you are buying the "peeled" version, that way you won't have to deal with the fat cap.

Its a IBP whole Top round which is now owned by Tyson. There website states their meats are case ready. Not sure if that means they get to keep the fat cap or not

[Rummm]

I used to do this for a customer that sold steak sandwiches. Hopefully you are buying the "peeled" version, that way you won't have to deal with the fat cap.

Its a IBP whole Top round which is now owned by Tyson. There website states their meats are case ready. Not sure if that means they get to keep the fat cap or not

It will either be peeled or have about ¼" fat layer.