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April 6, 2012 at 4:34 am #1391Scott MarkMember
I’ve talked many times about the success I’ve had with lesser-priced cuts of beef.
Now I plan to do a comparison between dry-aged top sirloin (choice, from Sam’s Club) and a dry-aged ribeye (choice, from Sam’s Club).
I expect that the top sirloin will be about 11.5 pounds, and the ribeye will be about 17 pounds.
I expect that the top sirloin will be about $2.75 per pound and the ribeye will be about $6.98 per pound.
And that’s where the real question comes in: Through dry-aging and sous-vide cooking, can top sirloin match ribeye that costs more than twice as much?
I am very interested in any ideas you have for this test. I insist on techniques that improve a steak’s flavor. What I mean is — I don’t care if top sirloin peaks at 45 days and ribeye peaks at 60. I want to compare the best that each sub-primal has to offer. Season or sauce as you wish – I want the best steak experience possible.
And I know that there’s some subjective interpretation of the meat. I don’t see how that can be helped. Suggestions in that area that don’t cost much would be appreciated. We humans are unpredictable. Sometimes we consider the taste of beef, or the tenderness, etc. Sometime we just can’t focus on anything but the salt. Unpredictable. Sigh.
As I’ve said – I’ve got room for three sub-primals. I’ve got room for two now, and I’ll have room for three Tuesday morning. Please help me design experiments that will extend our knowledge.April 7, 2012 at 1:33 am #5970Ron PrattMember
As the saying goes if wishes were horses then beggers could ride What would be so perfect is if you could in fact buy both cuts from the very same animal. To me that would really remove any doubt. By chance do you know a “rancher” who might be interested in participating?…let alone would enough of your social group be willing to chip in to really make this test a great one?April 7, 2012 at 5:10 am #5973Scott MarkMember
OK – first the quick joke: “If wishes were horses we’d all eat steak.” That’s a line from the not-so-well known show “Firefly” or perhaps the spinoff movie “Serenity”
Now the serious bit — Ron, that’s a terrific idea. Really, it is. It might be hard to put into practice, but it’d sure make for a fairer test. It’d basically mean buying half a cow, which I don’t have room for at the moment.
However, it happens that we know a farming family, and I will take this up with them at first opportunity. But they don’t butcher often, and they will almost certainly have some practical repercussions to go along with providing said sub-primals. Such as probably buying the rest of that side of the animal.
And that’s a problem because I’ve already got 70 lbs of duck stored in other people’s freezers – they’d offer the space for beef but we’re in a “no room at the inn” situation. I really need to start eating more duck, pronto.
I’ll talk with the farming family, and ask them what they think.
In other news- we’ve got the youth turkey hunt this weekend in WI. Anybody want to discuss a possible experiment with dry-aging wild turkey? Anyone? Anyone???
:unsure: I hope everyone has a good weekend!July 26, 2012 at 4:42 am #6175Ivan RemigioMember
My only suggestion would be to cook it on an egg.. maybe Ron can spare his? 🙂July 31, 2012 at 3:41 am #6184Brian ByerlyMember
I don’t think two different parts of the animal can be fairly compared. They are not the same even if they come from the same cow.
Now, if you want to compare the top sirloin of a hereford to that of a holstein that is different. IMHO. Both animals would have to have similar living areas, age, feed, etc.
Tenderloin, Rib, Strip, Sirloin, Brisket all have different textures and flavor.
No matter what, it is not going to be apples to apples.
It would seem that you are already predisposed to lean towards sirloin therefore you can’t judge.
If you were going to attempt this comparison you would need some type of evaluation critieria based on articuable traits. There should be a scale for each trait. You would need at least three independant judges, five would be better. The judges would have to be trained regarding each trait that is being judged. They need to know what they are judging.
If you like the sirloin cooked sous vide then cook that piece of meat that way. No further need for experimentation.
I like my rib eye cooked on a grill and i’m not experimenting with other cooking methods. I’m only experimenting with different grading of beef and time that i dry age it.
What it “boils” down to is your test will only be as good as your evaluators, the criteria being used and their training to recognize the traits. Amatuer evaluators will produce amatuer results.
Cook what you want the way you want but age it accordingly is my advice.
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