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As for the trimming — I should have been more clear. The point was to cut into steaks, then immediately trim according to each steak’s contour, rather than to try and trim the entire subprimal and then cut into steaks. I think the goal is to do more precise trimming.
As for the sirloin — I’m probably getting repetitive, but I’ll put all the information here.
Into drybag and fridge Nov 23, 14.78 lbs, $6.79/lb from Pick and Save
Came out Dec 29. And I don’t have the aged weight with me.
I put it in sous vide at 133 but I have no recollection how long I held it at that temperature. I bet I’ve got some notes that I can find. I’m thinking that I trimmed the whole thing, and we had some for supper that night, and the rest went into sous vide Dec 31 for the New Year’s Eve party.
We gut it into large chunks – cubes. It got char-crusted one side of six, then sliced and served. Folks said it was the best beef they remembered and while that might have been generous, it was pretty darn good. Like prime rib but stronger flavor from the sirloin.