Seal

[Ron Pratt]

LOL- You are welcome! Is there a reason that you want to cut the sirloin at the young age of just 28 days? Being a large piece like it is it can easily age longer and therefore benefit more from a longer dry aging that say a NY loin or a rib eye. My present sirloin won’t reach 45 days until Nov 19th and the only reason I’ll take it out then is that will be Monday of Thanksgiving week and we’ll need the refrigerator space! Ron