Re:Time for the next one!!!

[Dave Kirkwood]

Thanks for having a look, I just wanted your experienced eye to check if all was OK.

I too have heard that an aged sorloin is similar to an aged ribeye.

I plan on slicing them down into steaks. It’s not as easy as slicing a striploin or ribeye. From the videos I have watched (youtube), you have to take the fat cap off, and attached to that fat cap is approx 3-5 steaks, just cut against the grain. Then you have the bulk of the meat left, just trim down into steaks.