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August 18, 2015 at 4:48 pm
#9478
Member
Welcome aboard, Kevin! The whole sirloin is actually two pieces with the grain running perpendicular. The top sirloin is the top part only and oftentimes is referred to the chateaubriand. I personally have aged two whole sirloins. One went 45 days and lost the usual of 21.8% while another I let go 60 days lost a record 33.3% of it’s initial weight. Aging a sirloin is certainly worth the effort especially if SWMBO prefers sirloin! I know I have posted a thread way back when about those sirloins so let me find that and post a link. Ron