My Aged Sirloin
From Susan Minor’s former website. Downloaded 6/12/17 from the WayBackMachine site.
I aged a sirloin over 30 days. Here are the pictures of what I got.
In this first picture after I washed it up you can see that the meat is so tender that when placed on its side the cap wrinkled under its own weight.
These 3 steaks will be shortly on the grill! Notice how they are returning to a red color now that they have been out for a while. Plus look at how moist this meats looks. It was so tender I had a very hard time cutting them straight. In fact I didn’t!
A simple suggestion to all of you brisket folks. Purchase one in its original cryovac package. Age it in your refrigerator for 30 days at a temperature range of 33 F to 37 F. Monitor the temperature. That is all there is too wet aging. Next time you smoke one it will beat anything you ever had before.