What went wrong? Striploin FAR 2 hard, tough & dry

[da]

I’ve had several steaks already from different parts. Best part were definitely where the meat was thickest…actually the texture is quite similar to raw tuna fish I found but slightly drier. Definitely too dry to be really enjoyable.

@RRP a question for you. I just saw on another post where you state average weight loss by days:

quote :

but the shortest ribeye I have ever done way back when was 28 days and that loss was 19%. My experiences for 45 days for ribeye has been a consistent 21%. I have even had a ribeye go 60 days and it also was just 21%, though one time I had a 60 day one lose 25%, but I think that meat was an anomaly anyway.

For the striploin I did, original weight was 6.1kg and after 48 days it was 4.2kg, so that’s a 31%+ weight loss which seems really high compared to your numbers above, although a Ribeye might have more fat which doesn’t lose water. What do you think? Any other explanation?