The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Top Sirloin and Drybags
- This topic has 4 replies, 3 voices, and was last updated 10 years, 1 month ago by Ron Pratt.
February 12, 2013 at 12:04 am #1539Kris SnidalMember
Hi.. I have tried Ribeyes.. ohhhhhhhhh ya.. 🙂
I have tried NY Strip Loin and loved them but I just got to know.. has anyone tried a Top Sirloin.. I know. it’s big. and the thought of drybaging one of these has my mouth watering just thinking about the product coming out after 21-28 days..
If anyone has.. what did you do.. cut it to size for the loin bag ?? This is a big piece of meat.. I am sure it won’t fit in whole.
Please..!!!!!! I gotta know.. has anyone tried????
SASteak… aka.. happy tummy 😀February 12, 2013 at 2:01 am #6685Ron PrattMember
Yes I have aged 2 sirloins with good success! My first I went 45 days and my second 60 days. Let me dig back to those threads and I’ll post a link later. The sirloin is a bit more difficult since it actually has 2 parts withe the grain running perpendicular. You also need to use caution to prevent a dead air space. Fellow ager Toasty has also aged sirloin so perhaps he will chime in as well. RonFebruary 12, 2013 at 2:34 am #6686Scott MarkMember
Top sirloin is, in my opinion, where proper technique is the equal of spending money.
A whole top sirloin is sized a little differently than most of the drybags will fit. The solution that works for me is to remove the “rump cover” or “culotte” or “picanha” — whatever name you have for it. It’s a triangular bit that is easily removed along the muscle seam, any knife work being for convenience with the connective tissue. It’s the part with the grain running perpendicular.
What works almost perfectly for me is to use one of the largest bags (“short loin”). I remove the picanha from the top sirloin. I put the rest of the top sirloin in the bag, and trim the bag. Then I use a combination of Sinbo sealer (to make the diagonal seals) and then a chamber sealer (Vacmaster) to get a very good seal on the most part of the short loin. Then I take the trimmed part of the bag (it is more of a sleeve at this point) and seal one end to make another bag. Then I put the picanha into it, and drybag it separately.
I’ve learned from Ron — I tend to do top sirloin for about 60 days. And this was what got the accolades “This is the best steak I’ve ever had in my life”, from chefs, for 31-Dec-2011. It was that tender and that beefy.
I’ve got one aging at the moment, and very much looking forward to it.
ToastyFebruary 12, 2013 at 5:18 am #6688Kris SnidalMember
Too Cool.. I will be at my local Costco as soon as I get a chance once I finish up some sausage this week :woohoo: .. there’s more to supper than steaks hehehehehe 😉
I want to thank you folks for great help 🙂
I will be posting my next endevour as soon as it’s done 😉February 12, 2013 at 9:09 am #6689Ron PrattMember
Kris – Toasty has chimed in and given you great information. I had promised I would post a link to my sirloin threads so I wanted to keep my word, though in reflecting back there was no responses to my latest “beginning one” back in Oct, but you may find some information of interest. Sooo, here it was:
And then here was the follow up thread to that one:
OTOH here was another thread I started using 45 day aged sirloin that was a KILLER!!!
Also here is a another longer thread about sirloins that you might want to review.
I hear you about your sausage comment…everyday can’t be dry aged steak can it? Or if a Drybag and some time to work at it maybe it could be if you want to!!!
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