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For sake of time I’ll repeat your questions and answer them in order and will identify it with RRP here
1. This Saturday 1/26 I bagged a 4 lb Top Sirloin Cap roast vacuum bagged. Upon opening up the bag I noticed it was actually two smaller roasts. I did end up bagging both roasts in the same bag. I had no problems utilizing my Foodsaver FM2435 which worked perfectly. This is now sitting in my fridge on a wire rack. This is my initial test and since these are smaller roasts I plan to age only 30 days.
RRP here…I would not have placed 2 cuts in the same bag for fear of the two butt ends being sources of bacteria causing possible problems. If I were you I would cut the bag open, remove one and reseal. Then I would freeze that second one for a side by side cook of both cuts for comparison.
2. On Sunday 1/27 I went to costco business and found a good deal for a 16lb boneless Ribeye whole vacuum bagged. I brought that home and it barely fit into the UMAi bag but I managed it. It is now sitting on a second rack in my fridge. I plan to age this one 45 days just in time for a friend’s birthday.
My fridge is set to 37 degrees F. Following the instructions, I put the fat cap up and will turn it around after a week.
Could questions if I may.
1. For my Top Sirloin roasts, since they are actually two pieces put side by side in the UMAi bag, will that cause any problems? I am hoping not and the only downside is since the roasts are smaller I will have lots of shrink in the final product.
See RRP answer above
2. In terms of aging, I’ve had a 45 day dry age choice ribeye from a local butcher recently and I felt the dry age taste was too mild. I loved the taste and wished it was stronger. Any recommendations on dry age time? Is 45 days enough to bring out the strong dry age flavor that I crave or should I push to 60? I am weary of going too far as I watched Sous Vide Everything did a 100 day dry age Picanha and they did not like it. From what I have read and seen it seems 30, 45, 60 seems to be the standard range for dry age times.
RRP here…If 45 days from your butcher did not please you then shoot for the 60!
3. Trimming, I have read and searched a lot regarding it and it seems that there is mixed feelings. Once the dry aging is done is it truly safe to trim very little and leave some of the dry aged bark on? Will they really render down and add flavor to the steaks when cooked? I have watched videos from Sous Vide Everything where they say don’t be cheap and trim it down to grocery store red. I have also read in the forums that lots of people prefer to trim only a little and leave a lot of the dry age part on for flavor. Which is correct?
RRP here…trimming is always an issue. Why? Some people go to all the effort and time aging and then trim it all back to what I call “grocery store red meat”! I say then why did you bother aging it?
I personally I only trim the very thinest top layer with is very hard after aging.
First time you grill a steak cut from your aged sub primal I say don’t trim at all! You will find that becomes extremely tasty after grilling. Or if you have a “nervous Nelly” he or she can trim it off and not eating it.