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Chad HaydenI have a thread a few posts down on the main page, but here it is cut-n-pasted.
At the request of Nevar, and anyone else interested, I’ve just ate the first steak from the 28 day sirloin.
This is my second whole Prime sirloin. The first one, I went 21 days with. The beefiness was great, but still just as tough as it probably was on day one. RRP had suggested I should have waited another week. Soooo… I went to Costco, and bought another.
This time, waited an extra week. The taste was still the same at 21 days but the tenderness was much improved !.. Not great, and not at it’s full potential I think, but better !.. I’d say it was more tender than an off-the-shelf NY Strip at the local grocery.
Next time, I’m shooting for more than 28 days. Leaning towards 42 for a sirloin.
(as another note, I did trim up a USDA Prime Strip too. Also, 28 days. Seemed to be a lot of loss, since it was rather thin to begin with. After the Sirloin test, I may stick to just that for awhile)
Anyway, I hope my findings help some !