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
Er, THAT birthday was over six years ago!
I’ve got lots of pictures, that need to be resized and uploaded,etc. before I can use them.
We had 22 diners, four did not eat beef. We didn’t get 18 ballots, but we got at least a dozen, and all but three preferred sirloin to ribeye. Considering the economics of the thing, I know which way I’m going to go.
There’s one thing about sirloin that continues to make me nervous. At this point, I’ve dry-aged four top sirloins. The first came out great. The second one was horribly scented, weeping liquid, spoiled, and I pitched the whole thing. The third one was processed Thursday three days ago and came out great.
The one I processed Saturday morning — I don’t know. This one I had separated the rump cover from the rest of the top sirloin, and drybagged them separately. The rump cover was fine, but there was a noticeable wet spot in the main part of the top sirloin, as if the meat was weeping in that spot. I smelled it (fine) wiped it dry, and smelled it again (still fine. Beefy. Nothing else this time).
I kept it, probably cooked some of it yesterday, but it makes me nervous that top sirloin has had this weeping problem two times of four. I’m going to be doing MORE top sirloin, and I’ll let you know what I learn.
The party itself was a raging success. Steak, mushroom and bernaise sauces, beets, zucchini and squash and tomato “salad”, homemade bread, baked potatoes, a couple other things… Everybody seemed to have a good time.