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August 23, 2015 at 2:13 am
#9488
Member
quote RRP” post=7139:
Not quite sure what you mean by “flap” but if whatever it is is small then trying to age it by itself will probably be a waste of a bag and your time. If your sirloin has obvious excessive fat then yes trim that. My last one I trimmed over 1 pound of excessive fat. By chance are you seeing a vein of meat running thru a huge layer of fat which you are referring to as a flap? Can you post a picture? Ron
Sorry, wrong terminology. By flap, I mean top cap….watched a butchering video where he referred to it as “flap.” Being that the grain is different from the top cap and the rest of the sirloin, then my thought was to separate prior to aging and age both separately.