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
August 18, 2015 at 1:30 am #2338
Hello. Fairly new to the dry aging hobby and have been lurking for some time. I successfully aged a 14lb rib eye loin for 45 days for my first attempt and to say it is wonderful is an understatement. However, while my wife enjoyed the ribeyes, she’s more of a sirloin kind of gal…which leads me to my questions. If I’m looking for the correct sub-primal cut, I assume it’s a top sirloin? Or am I just looking for a whole sirloin? Also, what’s the typical dry aging duration and tips/tricks are welcomed. Any info is greatly appreciated.
KevinAugust 18, 2015 at 4:48 pm #9478
Welcome aboard, Kevin! The whole sirloin is actually two pieces with the grain running perpendicular. The top sirloin is the top part only and oftentimes is referred to the chateaubriand. I personally have aged two whole sirloins. One went 45 days and lost the usual of 21.8% while another I let go 60 days lost a record 33.3% of it’s initial weight. Aging a sirloin is certainly worth the effort especially if SWMBO prefers sirloin! I know I have posted a thread way back when about those sirloins so let me find that and post a link. RonAugust 18, 2015 at 4:57 pm #9479
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! RonAugust 22, 2015 at 1:14 pm #9481
Thanks for the info Ron. 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?August 22, 2015 at 2:03 pm #9482quote Kevin13″ post=7133:
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! RonAugust 22, 2015 at 5:36 pm #9483
So I just went to Sams and bought a 13.5 lb “Beef Round Sirlion Tip Roast Cov”. Hopefully this is what I need as I didn’t see anything else remotely close. Is what I got correct? Any pointers/tips are welcomed…I’ll probably throw this in the dry bag tonight or tomorrow.
KevinAugust 22, 2015 at 7:46 pm #9484
Kevin, By the very weight I’m sure that is a whole sirloin. As for pointers…didn’t you read any of the long links I posted in reply to you? RonAugust 22, 2015 at 8:14 pm #9485quote RRP” post=7136:
Yeah, I read them, didn’t know if there was anything to add based on further experience? Should I cut the flap off and age separately?August 23, 2015 at 2:03 am #9487
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? RonAugust 23, 2015 at 2:13 am #9488quote RRP” post=7139:
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.August 23, 2015 at 2:19 am #9489
Honestly, my man, I covered that in those links I posted, which I assumed maybe you read. But if you saw something on the Internet and you want to follow whatever that guy suggested then that’s cool – it’s your meat – I just know what has worked for me using UMAi Dry® bags by leaving it together. Good Night! RonAugust 23, 2015 at 2:27 am #9490quote RRP” post=7141:
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!”August 23, 2015 at 7:52 pm #9491
Obviously I wasn’t clear. My point was I would separate that flat after I aged the whole sirloin and then steak out the two pieces. My decision lead to my comment about marking the separation line on the bag after sealing it while it was still easier to distinguish. RonAugust 31, 2015 at 7:51 pm #9505Rune HernesMember
Can a frozen sirloin be succsesfully dry aged with Umay dry bags?
Thx 🙂August 31, 2015 at 8:12 pm #9506
Welcome aboard, ikaros! Yes a previously frozen sirloin can be dry aged in a UMAi Dry bag. I’m assuming it is a full 10 to 15 pounder and not just a sirloin steak – right? If by chance there are any ice crystals present then I would first thaw it in the refrigerator for say 3 days and then bag it. Ron
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.