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!!!
March 17, 2012 at 1:17 am #5843
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.