|These are Top Sirloins. Each one is probably 10# in weight, with plenty of fat and tissue to protect|
them while in the Aging Cave.
|Where you hook the meat is very important, a misplaced hook can prevent you from making any sort|
of money. On Top Sirloins, where the Primal is separated from the Round, there is a mass of fat; This is
the proper place for your hook.
|Dating is essential on everything in a Meat Department, Dry Aging is no different.|
|Once you're done, hang em up! In no less than 14 days these Sirloins will be as tender|
as mother's love and ready for retailing.