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Top sirloin is, in my opinion, where proper technique is the equal of spending money.
A whole top sirloin is sized a little differently than most of the drybags will fit. The solution that works for me is to remove the “rump cover” or “culotte” or “picanha” — whatever name you have for it. It’s a triangular bit that is easily removed along the muscle seam, any knife work being for convenience with the connective tissue. It’s the part with the grain running perpendicular.
What works almost perfectly for me is to use one of the largest bags (“short loin”). I remove the picanha from the top sirloin. I put the rest of the top sirloin in the bag, and trim the bag. Then I use a combination of Sinbo sealer (to make the diagonal seals) and then a chamber sealer (Vacmaster) to get a very good seal on the most part of the short loin. Then I take the trimmed part of the bag (it is more of a sleeve at this point) and seal one end to make another bag. Then I put the picanha into it, and drybag it separately.
I’ve learned from Ron — I tend to do top sirloin for about 60 days. And this was what got the accolades “This is the best steak I’ve ever had in my life”, from chefs, for 31-Dec-2011. It was that tender and that beefy.
I’ve got one aging at the moment, and very much looking forward to it.