I thought I'd find this here in the handful of posts, but after reading them I don't think it's really been mentioned. My guess is cause it doesn't really matter but I don't want to get something terrible and waste all the money on wasted jerky that's super tough. So, I want to make some beef jerky. It's my first at this, and what most people are suggesting is Top Round. Is there a reason for this? The only thing I can think of is cause it's leaner, which I think is what you want. And you cut it 1/4" thick WITH the grain. Am I right so far? Can I use rump roast? It's on sale now for $1.99 and I'm thinkin' about going for it.