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Sirloin is a good one! In fact of my last 3 agings 2 have been Sirloins. one for 45 days and one for 60. I agree rib eye has a wonderful taste, but sirloin is good too. In fact I’m using some of my aged Sirloin this Saturday for Steak au Poivre. I don’t think of that meat as inferior and gladly use good $45 Cognac in cooking that meal!
The trick with Sirloin is to watch a video on how to cut one before you age it since there is actually a large adjoining cap wherein the grain of the meat runs perpendicular. That also means there is a large air pocket that can be fatal to getting a good seal or actually allowing a bacteria ruining situation. My advice for you as a newbie is to stick with a rib eye first and we can talk more about the Sirloin later.