Sirloin sub primals were right “under my nose”

[Ron Pratt]

I forgot where the thread was that took off on a tangent about aging sirloin so I’ll start this new one. I do believe though it was toasty who told us of his success. I in turn had said I didn’t know where to buy one and then several of you fine folks chimed in with suggestions. Well…today while at SAMS I asked the meat-guy if they ever just sell the whole uncut sirloin? He looked at me like I had 3 eyes, 4 ears and a horn on my forehead as he moved 1 foot from where we were standing and then pointed out 9 of them sitting there! I’m sure he muttered something nasty under his breath as he left me looking at them. :laugh:

You know what really surprised me as well?…they only run $3.47 a pound that way! On top of this revelation since I’ve gotten into grinding my own meat for chili and often burgers I intend to start a mix of ground chuck for the needed fat content plus include sirloin in the grind for a more “steak taste twang” to my grind. I’ve read of using some brisket in the mix as well, but I think the chuck & sirloin will rock for my chili needs!

BTW as soon as I have room I will go back to SAMS for a sirloin chunk-o-cow to start aging. Now…watch them to either quit carrying sirloins OR have them on some pedestal so old dudes like me can see them with our bifocals! :laugh: :laugh: :laugh:

[Scott Mark]

Don’t feel bad. My “Sam’s Club” place doesn’t display the sirloin sub-primal. Only brisket, tenderloin, short loin, and ribeye. I’m going to have to ask for a sub-primal the next time I’m there (and when the entire staff isn’t hosing things down for the night).

I was thinking about making chili this week, and I was planning to smoke a couple of shoulder roasts from the local supermarket ($2.99/lb for Angus choice, with a bonus of free: 1 lb carrots + 5 lb russet potatoes + 1 stalk celery for each of two roasts – my wife and I each have our own account)

And I need the carrots and celery, because I made up two bean soups and a mushroom soup over the weekend, and I’m out of celery and the carrots I’ve got are much too good for soup. And after the two bean soups, I’ve got one smoked pork hock left so I need to make more soup. Soon.

So I’m in a bit of a tizzy. Do I get the shoulder roasts from the supermarket, smoke them and shred them, or do I get the sirloin sub-primal from Sam’s and grind it? Probably going to be OK either way. Overall, smoking the shoulder roasts is more work, but it’s cheaper per pound and I get the free sides as well. And, boy oh boy, is chili made with shredded smoked shoulder a good thing. Talk about feeling guilty just for feeling good.

But that’s not really about dry-aging.

Starting tomorrow, I’ll have two shelves free if I crowd the lamb leg, the venison roast, and the 1/2 brisket just a bit. So it sounds like a trip to Sam’s is justified. I’ll check on the CostCo situation and see which is closer, just in case. And I have to remember about the possibility of saving one shelf for a bison sub-primal. So I’ll let you know what’s happening in a few days.

Life’s pretty good. Pipeline your beef. Never be without the aged stuff if you can help it. And whip your hair back and forth.

[Anonymous]

I grind chuck and sirloin for burgers and chili and meat loaf. I usually do a 50% mix of each for chili, and pure chuck for burgers.

I really love my grinder. I simply never buy ground meat anymore. It’s often more expensive per pound than a large chuck roast or a whole sirloin. So now I just buy chuck when its on sale and a whole top sirloin subprimal at any time, cut them into one or two pound chunks (it’s good to have a variety of weights), vacuum seal them and freeze.

When ground, both select and choice grades are excellent.

For dry aging, I prefer to start with prime grade beef. By the way, dry aged and marinated cubed top sirloin is the best beef I’ve ever used for kababs.

[Barry]

When you grind the sirloin, at least you know what you are eating!

[Scott Mark]

RRP wrote:

quote :

You know what really surprised me as well?…they only run $3.47 a pound that way!

BTW as soon as I have room I will go back to SAMS for a sirloin chunk-o-cow to start aging. Now…watch them to either quit carrying sirloins OR have them on some pedestal so old dudes like me can see them with our bifocals! :laugh: :laugh: :laugh:

Argh. Grrrr. (See my other post on “What did I buy??)

So, odds are good that, at $2.76/lb, I did NOT get actual sirloin. Sigh. Curse. Sigh again.

But, it seems that I’m the experimenter! I’ll tell you the results in about a month.

[Author]

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