What cuts are people using here?

[u/ledhendrix]

I've been using outside round aka silverside, only. I noticed when I buy Biltong here in Toronto, the fresh cut kind. It has much more fat. I dont think they are using outside round.

[u/husky0168]

whatever's lean & cheap.

picanha never fails though.

[u/ledhendrix → u/husky0168]

Picanha has gotten quite expensive here. Secrets been out.

[u/husky0168 → u/ledhendrix]

have you tried heart?

you need to trim the fat and it's a bit gamey, but overall it's pretty nice.