today was the last day of my first aged meat attempt. I have been dry aging a 10 lb Top Sirloin For the last 14 days.
well today was the day to slice the bad meat off of this beautiful piece of meat. In the pics you will notice how dry the meat looks, don’t worry this is supposed to happen. It’s all in the science. So I started cutting the dried meat off and discarded it. This can’t be used. Well not that I know of anyways. While I was trimming I cut a small piece of meat off, for two reasons. One was so that I could square the meat off and make proper size steaks out of everything else, and two was to see how this would taste. I added a bit of salt and pepper to this piece for a touch of flavor. But otherwise I tried to leave it alone so that i could concentrate on the meat.

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