The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Good cut for smaller (roast) bags? › Re:Good cut for smaller (roast) bags?
July 25, 2010 at 10:46 pm
#3961
Ron PrattMember
you’re correct in the name – just seems like when a butcher shop sells a solid chunk they refer to it as prime rib when it in fact probably isn’t even prime, but choice. Yet in the same meat case when they sell the same meat cut into individual steaks they label them rib eye steaks!
As for aging a top sirloin my opinion is it is a leaner piece of beef with little fat and might not benefit as much, but hey…why not try it and let us know!