The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry Aging a Sirloin › Dry Aging a Sirloin
August 22, 2015 at 2:03 pm
#9482
Ron PrattMember
quote Kevin13″ post=7133:
Is the whole purpose of remembering where the “dividing line” is so that you can orientate your cutting based on grain direction? Do you still use the whole sirloin for steaks or just the top?
Precisely! BTW that top cap is called the culotte and yields smaller size, but delicious steaks. Again, I use the whole sirloin, but there is nothing wrong with just buying and aging the top. Good luck and keep us posted! Ron