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| 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. |
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| 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. |
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| Dating is essential on everything in a Meat Department, Dry Aging is no different. |
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| 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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