What cut of meat is best???

[rosecustom]

There seems to be a big difference of opinion on what cut of beef to use making jerky.   I know there is a big price variation but I've read everything from sirloin to london broil (top round) to flank.  I was under the impression flank was the cut of choice but I'd  to hear from some experienced forum members before attempting my first jerky smoke.
Thanks.
Jeff.

[Keymaster]

I like top round just because its easy for me to get a more consistent cut and I like the way it bites off the stick, "EASY" :)

[rajzer]

I have never used flank in Jerky because I like it in other ways such as stir frys or grilled then thinly sliced.  It has a very unique flavour that is I think would be lost with making it into jerky.  I usually buy a 10 lb sirloin tip roast at Costco and slice it all into jerky that last me a long time.

[rosecustom]

I guess I'm a little hung up on slicing the meat as well.  If I use a london broil will the grain of the meat be OK ?  I'm under the impression you should cut it with the grain  to allow a good bite and chew as opposed to against the grain where it might be a tad crumbly. I'm obviously a little confused.

[Consooger]

I use London Broil all the time and it works out great. When I slice it the grain is sort of on an angle but it doesn't come out crumbly at all.

[Fernslinger]

I like London Broil too...perfect size too as you only have to slice it up one way :)

[viper125]

Any lean good meat from any thing that swims,walks,flys or crawls LOL Goose makes particularly good jerky.

[ghost9mm]

We use top round most of the time, but if I find a real nice lean piece of any cut of beef at the right price, it's jerky time...

[rosecustom]

Thanks for the replies.  London Broil it is.  I'm gearing up for a Sat morning smoke.