Re:Question on my Sirloin

[Ron Pratt]

I think you are fine. What I see is the sirloin has more exposed meat vs fat layer and therefore it has started to darken faster. The key is getting the bag to form the bond to the sub-primal. It does not have to be perfect, OTOH I personally don’t recommend handling the bagged meat during the aging do as to not disturb that critical bonding. BTW you may have noticed for your sake I removed your email address.

Relax and keep us posted on the results!

Ron