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Found it! Here’s the thread about my 45 day sirloin:
And here are the initial comments I posted for the one that actually went 60 days:
And here is the final report after I let it go 60 days:
Key to remember with a whole sirloin is it is easier to distinguish the “dividing line” where the grains run crosswise while the meat is raw. My advice is to use a Magic Marker to leave dots or dashes on the UMAi Bag® to denote that separation since once the meat has aged it is much harder to tell where it is.
Good luck, Kevin and keep us posted! Ron