Tuesday, June 21, 2011

Dry Aging. Top Sirloin.

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. 

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