Re:Jaccarded 45 day Sirloin au poivre

[Thea]

NOTE OF CLARIFICATION:
As Ron describes, you Jaccard ONLY AFTER aging. Jaccard-ed meat is punched through with needles or blades. A cut of any kind into whole muscle meat makes it no longer suitable for dry aging as bacteria or the potential for bacterial is introduced into the meat.
Never, never try to dry aging Jaccarded or rolled fresh meat of any kind.