Best cut of meat for beef jerky?

Best cut of meat for beef jerky?

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I made my first batch of jerky this weekend. Taste is pretty must on par with what I was looking for. However, I spent what I consider to be a LONG time, trimming fat. I used a bottom roast that I had in the freezer. Probably not the best cut to use. Is there a consensus on the best cut of meat to use? Or maybe the leanest cut to use?

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Best cut of meat for beef jerky?