top sirloin

[Ben]

I wanted to put a top sirloin in a primal bag about 11lbs but i’m a little intimated. I’m not sure if I should cut the culotte first or if i should leave it as a whole and then cut each part off after it’s been aged. Also if i did age it as a whole would it be difficult to separate it into three parts?
Any suggestions are welcomed 🙂

[Ron Pratt]

Ben, I’ve just aged a few sirloins so far. My first I trimmed consider fat and then worked hard to get the bag to make full contact and prevent air pockets which could cause me grief. Since I find it is so much easier to isolate the culotte when raw I happen to separate it and use that meat without aging it. Sometimes simpler is better to me. Ron

[Ron Pratt]

Btw, you might want to read this earlier thread for help.
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3006-top-sirloin-and-drybags

[Ben]

From your advice I think I may just not even age it. I think I’ll just stick to the Ny strips and rib eyes. Will see i may challenge myself and just do it, haven’t decided it yet :unsure:

[Ron Pratt]

Well, suit yourself, but we have really grown to love aged Sirloin! In fact just last Saturday night I used some 60 day Sirloin that really rocked!

[Ben]

Sounds like the sirloin is your top choice and that’s why i must try it now 🙂
So the best way is to cut the culotte first and just age the rest in a roast size bag? Got it!

[Ron Pratt]

Can’t say it is my top choice, but provides a wonderful alternative to rib eyes in certain dishes. If I were ever to try to age the whole piece again I would take notes and even a picture or two before bagging. Reason is I recall that after aging I had trouble getting a real sense where the two pieces separated and my steaks got a little weird in shape.

[Ben]

An idea came to me….you can cut the culotte first and then place it exactly where you cut it from and then age the entire thing, that way it wouldn’t be to hard to find each part of the meat.
Let me know what your thoughts are on this, Thanks!

[Ron Pratt]

quote Ben” post=3636:

An idea came to me….you can cut the culotte first and then place it exactly where you cut it from and then age the entire thing, that way it wouldn’t be to hard to find each part of the meat.
Let me know what your thoughts are on this, Thanks!

Ben, that actually is not a good idea from food safety standpoint. In the cutting off you are likely to introduce bacteria and then pressing to meat back together will possibly leave air pockets leading to spoilage. I believe it was toasty who tried something similar and had to pitch the whole thing when it turned rancid.

Now OTOH there is nothing wrong with cutting it off and then using two smaller bags to age the pieces separately. Ron

[Ben]

So i think the best way to do this is just separate the culotte, either age it in another bag or just leave it as is. And age the rest of the top sirloin for an easier aging process.

[Ron Pratt]

You got it!

[Gordon Couey]

My 16lb top sirloin fit just fine, although I wasn’t worried about steak trimming. I turned the whole thing, along with a 10lb chuck roast(both aged 33 days) and 5lb slab of homemade bacon into burgers, best I’ve ever had. Next I’m gonna try a ground turkey and pancetta blend.

[Author]

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