flavor

I don’t know if you saw the thread I started 3 weeks ago about the sirloin I have aging right now so here’s the link:

http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/2929-bon-voyage-sir-loin

What I want to point out was I trimmed nearly 2 pounds of excessive fat off of that before aging.

As for cutting up an aged sirloin I know of no videos, but what has worked for me is using a very sharp knife I cut it into large steaks of 1.5″ thick and then I trim off the hard outer aged rind. While this method takes longer I personally feel my yield is better – reason is if you try to “shave off” the entire aged exterior you will lose more edible beef due to trying to cut to a uniform depth.