The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My first sirloin will be a winner – even raw!!! › Re:My first sirloin will be a winner – even raw!!!
I bought a prime grade top sirloin from Costco a couple months ago at $3.89 a pound, 13.6 pounds, and dry aged it for 42 days. It’s quite good, but not as good as my ribeyes. It’s not quite as tender as the ribeye, but I believe that is to be expected. It does have a profoundly rich beefy flavor.
I find I prefer to use the aged top sirloin as a marinated meat for shish kabobs or in fajita-like applications. That helps me mask the poor results I get when I try to carve one into steaks. I don’t understand how to cut it properly, so I wind up with some slices that have grain going in different directions in different parts of the steak. I’ve watched videos on how to cut a top sirloin into roast section and steak sections, but I can’t seem to figure out how to apply it to my dry-aged top sirloins because the visual cues that delineate the different sections get lost when you age it.
I think I’ll stick with choice grade top sirloin from now on, because I can’t really tell any difference in texture and flavor between the choice and prime grade meat. The choice grade saves me money, and makes it definitely worth while for aged shish kabob meat.