I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness. Shoulder..........This piece of meat is going to be the toughest of the bunch Anything from the front of the animal ( shoulder,chuck ) will potentiallly the toughest. Bottom Round.. This piece of meat will be the next toughest, it comes from hind of the animal and is sometimes referred to as the outside round, as with the shoulder, the bottom ( outside ) round has more movement when the animal moves, this making the muscle tougher Eye round........ This piece of meat also comes from the outside round, but is more tender than the bottom round. Top round....... This piece of meat will be more tender than the bottom, it comes from the hind of the animal and is referred to as an inside round, as with the name inside relates to less movement on the animal making it more tender. Sirlon Tip (Knuckle)....... This is a piece of meat is often over looked. The solid side of Sirloin tip is a lean and tender cut that would work well for Jerky. The Knuckle connects to the bottom( outside round ) Sirloin top butt........ This piece of meat has sadly not been mentioned. This particular piece of meat is the intersection of the hind and middle( loin) of the animal. If you have the opportunity to buy the silver side ( solid muscle side ) of a sirlloin, you will not be disappointed in its tenderness. Flank ............. Flank steak comes from the loin section ( middle )of the animal, less movement, more tender. Stir fry meat..... Usually made from any portion of the round, meaning it could made from a bottom, top, eye or sirloin tip. It's basically a crap shoot as to what a particular store may be cutting at the time. You may find the product used is a little less consistant than you may like. It is usually more expensive because of the convenience of already being cut for you.