The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Top Sirloin -vs- Ribeye :: today it begins. › Re:Top Sirloin -vs- Ribeye :: tmrw ending starts
(What’s up with the restriction on Subject length?
Tomorrow, the ending starts!)
Thursday, after 30 days, I’ll cut the Top Sirloin and the Ribeye into steaks. I’ll be doing an experiment with SMALL cuts of Top Sirloin to test 2, 4, 6 hours in the hot tub at 129F, to see which is tender, more tender, or raggish (unappealing).
Saturday, I’ve got about 30 people coming for dinner to compare Top Sirloin -vs- Ribeye. Regardless of the beef, that’s a lot of sides and so forth to handle. I’m more than a bit nervous.