We did it. We cut up the thirty day dry aged beef primal of sirloin, and this is how it went. (This post will be mainly photos).
What an adventure. We started this on the twenty eighth of July, finishing today, the twenty seventh of August. Took up a bit of real estate in the fridge, but well worth the time, the space, and the expense.
I cannot recall how much we paid for the primal cut, but we gained two hundred fifty to three hundred dollars worth of steaks. They are going to be so tender, and delicious, we cannot wait.
The trimmings will be vacuum sealed and placed in the freezer. When we have enough room in the freezer to make some more ground beef, we will incorporate pieces of the trimmings as we grind the meat, which will impart deep, beefy flavor into the ground meat. Cannot wait!!
We are not going to eat the steaks until Saturday night, because we are going over to Juan’s house tomorrow night to have NY strips with them. Sacrifices.
I will let you know how they tasted, be assured. Until then, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.