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So you want to cut the sirloin in half and smoke one half to make jerky and dry age the other half – right? You should be fine!For my tastes a sirloin and a rib eye are both great tasting steaks and especially after dry aging! The only precaution I would offer is make sure you have used a well sanitized or sterilized knife to cut the sirloin in half. Reason is you COULD introduce bacteria to the new cut face of the meat.