Costco Prime Top Sirloin Cap Off Steaks

[C. Keeper]

I only eat Matsusaka beef, I like for my cows to be massaged.

Yeah, with a NOT so happy ending.

 

[opus]

Yeah, with a NOT so happy ending.

They are all females!

 

[brnytruk]

If it ain't dry aged (and it ain't) it ain't going on my 590
And preferably grain finished!

 

[brnytruk]

If it ain't dry aged (and it ain't) it ain't going on my 590
And preferably grain finished!

I second the dry aged thing. This is my set up

 

[Ostrichsak]

Umai bag & toss it in the fridge for 35 days is the easiest I've ever dry-aged meat. The results are killer. A couple of times a year (Easter & Christmas) or local stores do standing rib roast for $3.77/lb. I buy one, dry age it and then cut it into massive cowboy-cut prime rib steaks & vacuum seal them for use over the next half year or so. One of those things can easily feed both my wife & I and they're incredible. Easy way to eat what would be a high-dollar steak at a steak house for less than the per-pound cost of a basic Choice ribeye even after shrinkage/trimming.

To bring it back to the topic of this thread; I would not dry-age individual steaks because you end up with a lot more waste than you would think once you trim the rind off. You'll have a tiny little petite filet at best and it won't be worth it.