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