The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Time for the next one!!! › Re:Time for the next one!!!
Ron PrattI’m sorry Dave – I should have acknowledged your reply – I see the ripples you describe – they just looked like the meat had been uniformly sliced like a spiral cut ham which is why made my comment last night.
BTW I’m on day 24 with my first sirloin myself. I had planned to go 35 days with it initially, though now I’m inclined to go 45 due to the shape and density of the meat as a whole. For years we have only used sirloins for “pepper steak” or cut in chunks for kabobs or in stroganoff. Guess I’ll just slab the meat and let our initial use guide our ultimate usage…though I have read some people compare the aged taste to that of rib eyes.