Re:To late to drybag??

[Scott Mark]

catnip wrote:

quote :

Well I didn’t come this far to mess it up so I will take at least one of the ribeyes to at least 28 days. How about the sirloin is there a minimum time for that in your opinion?

The meat is in our second fridge in the basement …. but even there it may be out of sight but it sure isn’t out of mind!! :silly:

I am, sadly, not aging ANYTHING at the moment. I’m kicking myself for not getting stuff into the fridge, because I’ll be gone for a week for work, and could have gotten in an extra week without the stress of being patient!

My recollection is that the top sirloin is “thicker”, and a ribeye is “longer”. So, based on that, plus the fact that the top sirloin starts more chewy than ribeye, I’d recommend a longer aging for the top sirloin than for the ribeye. It’s certainly my plan to try that when I get back.