The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › What did I buy?? (photo attached) › Re:What did I buy?? (photo attached)
I’m starting to think that the “round top round” was actually Top Sirloin, although the smaller of the two muscles wasn’t shaped like picanha (culotte, rump cover).
Anyway, I dropped a thawed steak from the larger muscle into the water bath at 129 degrees F for an hour, pulled it, dried it with paper towel, sprinkled with seasoned salt, and pan seared it for a minute on each side.
It was phenomenal. The kids all preferred it to the (unaged) porterhouse we had a week ago, but that might be based on memory, not a side-by-side comparison.
It was tender, but not “raggish”. Flavorful. And less than three bucks a pound (pre-aging).
I encourage you to try it sometime.