Re:Dry aging Wagyu strip loins and top sirloin

Thanks for the kind words guys 🙂 One of the guys that went in on this deal with me did some of the top sirloin (just wet aged) as steak last night…he said it was fantastic…on par with a good NY strip from the local meat market. We’re really excited to try this stuff once the dry aging is done.

I cut the pantyhose off the top sirloin in the fridge this morning. There’s a few air pockets here and there, which I guess I expected. Hopefully it doesn’t create any problems. I had similar problems with a brisket flat I did previously and it came out okay. I guess we’ll see.