Hello Foam my friend. This is one of those that you would think is a no brainer but he ain't gonna find eye of round in a U.K. supermarket. Not gonna be able to find unless his local butcher is "really switched on". Just doesn't exist. I asked about what else to call chuck roast and Pops generously offered to help by telling me to take pictures at the supermarket and he would help me choose. There isn't anything like that in the supermarket! Rump steak ( round ), some sirloin, some ribeye ( which is apparently a "fatty" cut of beef ), rib roast ( bone in or boneless ), topside "joint ( trimmed to death ), silverside "joint ( trimmed to death ), and a brisket "joint" ( and you saw the pictures of that sad piece of meat ). THAT! is the lads choices.
Hello Jax. Glad to hear from you. Have you thought about our weekend get together? We would love to have you there. You can pick up some tips and tricks. If you are using a dehydrator I would probably say silverside cut very thin. Just my opnion but I am not a jerky expert. I know folks back in the States sometimes jerk "chunks" of meat I don't thing they use a dehydrator. I think "some" heat is involved.
Having said that I guess if you use a cure of some kind you may be able to do chunks in your dehydrator. RESEARCH TIME!!! Will get back to you.