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Kris – Toasty has chimed in and given you great information. I had promised I would post a link to my sirloin threads so I wanted to keep my word, though in reflecting back there was no responses to my latest “beginning one” back in Oct, but you may find some information of interest. Sooo, here it was:
And then here was the follow up thread to that one:
OTOH here was another thread I started using 45 day aged sirloin that was a KILLER!!!
Also here is a another longer thread about sirloins that you might want to review.
I hear you about your sausage comment…everyday can’t be dry aged steak can it? Or if a Drybag and some time to work at it maybe it could be if you want to!!!