The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › What went wrong? › Re:What went wrong?
JimHi toasty,
It seems from the description that the top sirloin may have been processed in such a way that either Sams Club meat dept. or more likely the primary processor may have cut out a portion of the muscle containing fatty tissue or gristle and it was “folded”. Actually by definition processing a top sirloin food service cut 184E (which is what appears to be the cut in question) involves separating the cap muscle from the top sirloin trimming the fat and packaging the two pieces together.
Also commonly done at Costco is when they sell partial ribeye cuts they cut out the fat kernel on the inside of the ribeye which they believe enhances the ribeye.
In such both of these cases dry aging may need to be done on two separate pieces so that any part of the meat that may have come into contact with a knife is in direct contact with DrybagSteak material (have air circulation around it) and is able to dry.
When two surfaces of meat lay on top of each other they exude moisture and proteins that are trapped in between those two surfaces and may spoil.
A good resource for meat cuts may be:
http://www.chefs-resources.com/Meat-Buyers-Guide-PDF