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TOPIC: Top Sirloin -vs- Ribeye :: today it begins.

Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2634

  • toasty
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Today I shopped at Sam's Club and brought home two Top Sirloin sub-primals and a Ribeye sub-primal. *grumble* the Top Sirloin was much more than I paid the last time. This time I had to pay $3.86/lb for top sirloin and $6.97/lb for the ribeye. They are both listed as "Angus" choice, but I've learned that the word "Angus" means (hopefully) that the breed is Angus, and says nothing about the quality of the meat.

I removed the "rump cover" / "culotte" / "picanha" from one of the top sirloins, and drybagged both parts. They fit easily into two sub-primal bags and I was able to use the chamber sealer for those two. I always feel more confident about the seal when I can use the chamber sealer.

The other top sirloin I did not separate, and finally got it into a sub-primal bag. I will have to remember to get the smallest one next time, rather than the largest. It was quite a chore to get all the air out, because the meat was so tight to the bag, but eventually the Sinbo and I were able to get the air out and I thought I got a pretty decent seal.

The ribeye was no trouble. However, I thought back to the last ribeye that I did -- there's the fat side that is smooth, and then there is this wavy side because of the bones. And there are usually some cuts and dry-aging kinda works on the surface and so -- I decided that I would try trimming those cuts off before drybagging, Also, on the ribeye there's the major eye of meat, and there's a pretty substantial triangle that is almost all fat except for one bit of muscle that's about thumb-size in diameter, running the length of the sub-primal. As an experiment, I removed about half the length of it, to see if it's better to use as-is, or if there's enough of it left after aging to justify waiting.

Of course, I'm going to be sampling the non-aged stuff in the next day or so, and the aged stuff in 30-45 days or so. Which means that I'm going to have to rely on (har, har!) MUSCLE MEMORY to try and compare the non-aged stuff with the aged stuff. (har, har)

So I've got a somewhat sleekified ribeye aging, and I've got a small vacuum bag with some "trimmings" that will get 45 minutes in the 'hot tub' at 129F, a quick sear, and a bed of greens for lunch Tuesday.

YUM.


The Sinbo needs a serious cleanout, so I'll be taking it completely apart in the next few days. I printed an article some time ago about how to clean it. It'll be some work, but I think the results will be worth the effort.


I had some time to read last week, and I went through most of the book "A Butcher's Guide to Well Raised Meat" -- I can't recommend it enough. We are the ones who are seeking tenderness and flavor. Some of that is from the aging, and some of that is from the animal. I'm learning more about the impact of the animal.
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Re:Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2640

  • RRP
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We will await your test results with much-o interest!

BTW Scott, in your last paragraph it's very understandable that the diet, treatment and even terrain of the animal would have great impact,. OTOH unless you raise your own or know someone who can be a reasonable source we are all at the mercy of the corporate beef producers and packing operations so it remains a crap shoot for most of us!
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Re:Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2641

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I agree completely. If we plan ahead and do things right, we can get beef from a known source, etc, etc. But most of us are going to have to pick a sub-primal from Sam's Club or CostCo or similar, so I think it's a more realistic experiment to pull from the generally available supply.
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Re:Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2655

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i just finished a 30 day NY and i would have to say it was excellent.. i also just started a ribeye that ill let go for 40/45 days this is my first ribeye, and ribeyes are my favorit! so im really looking foward to this and to see the difference. is 40/45 days a good target ? its a 14.25 pounder
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Re:Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2656

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Glad to hear of your success, Allen! You're hooked like the rest of us! If you liked that NY I'll guarantee you'll be pleased with the rib eye results! I have yet another rib eye aging right now myself...as it seems :whistle: somebody and his wife :whistle: love them and keep depleting the inventory!

Ron
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Re:Top Sirloin -vs- Ribeye :: today it begins. 3 years 2 months ago #2657

  • aiki
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Just put another ribeye in also. It's good to keep more than one aging. It's way too easy to go through a whole one!
This is a good thing to be hooked on!
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