Re:What to do with “chateaubriand”?

[RW]

Thanks for the response! To clarify, what I am using as my inaugural drybag dry aging is what the butcher calls chateubriand, which is apparently a “thick cut top sirloin” chunk. (And NOT the center of a tenderloin.)

From what I have read online, top sirloin should benefit from dry aging. I’m just not familiar with what one does with this cut of meat, especially if it has been dry aged.

BTW so far the bags seem to be working great, with no air leakage. Thanks to the forum posters I avoided two key mistakes I would otherwise have made: 1. keeping the snorkel free (I used the bag massage technique instead of a paper clip); and 2. applying even pressure across the sealer instead of just pressing down in the center or on the two ends (I use my forearm to apply even pressure all the way across the bar for the final seal – works great!)