Thanks guys for your insight and the link. I'm going to give it another try to do some Jerky. The other day while watchig a cooking show they used the word "flap" my wife said it was a type-o. I envisioned the cut to be just below the rib cage
They indicated the meat had to be cubed and then frozen in order to be able to shred it apart to make burgers. They were using a food processesor with whirling blades.
The last time I tried to make jerky I made the mistake of sneaking some of the marinated beef into a frying pan to test for taste
the taste was overpowering......could not resist it for any length of time.
I wound up frying all of it within 4-5 days
A photo of the tray full is here somewhere. I'm embarrased to look for it