The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › How many days for 13 lbs (NY sirloin) › How many days for 13 lbs (NY sirloin)
May 11, 2017 at 8:54 pm
#11107
Member
Yes it is quite normal. All that dry aging is is removing that tasteless water out of the meat to concentrate the beefy taste meaning yes the meat will be less juicy. Besides that sirloin has less fat than other pieces of beef and to me tends to be drier anyway! Also since dry aged beef cooks faster it is important to cook to temperature – not to time like you probably have done in the past. Ron