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Wow….not sure what’s with the defensiveness Ron, I’m merely asking questions to make sure I have success. If you’re not willing to field the questions, simply don’t respond.
To that, the question stemmed not only from the video I watched but from your own statement in your thread:
“What I learned from that video was about that “flap” layer that has the grain running crosswise. By the time I had aged the meat for 60 days that flap had lost considerable size and was a bear to try to figure out just where it was! In the future when I age a sirloin I will follow the video and trim off that flap first. Then…deciding how to slice it will be simple and much easier!”