Another way to find out how to trim a sirloin, or any other cut, is to ask a meat cutter. I talked at length with a meat cutter at Costco when I bought my Rib Eye and Sirloin. It was most informative as he showed me the difference in how they cut a choice sirloin vice a prime sirloin. The top (prime) is taken off whole and then cut into smaller steaks used for fajitas or smaller portioned steaks. The larger piece is then cut into 1# plus steaks. In talking with him, he talked about another customer who dry aged his meats and even went into the back and brought out several cuts for me to review. He thought that these were better for dry aging – closer trim as suggested by Ron above- as opposed to just cutting them up without aging. In any case the more I read this blog and ask questions, the better prepared I am becoming. The tip given by Ron on trimming after cutting into steaks makes a lot of sense to me. Yes it will take longer, but after waiting 45 days, what’s a few additional minutes? I can hardly wait until the 20th of November!