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[Bentley]

The Top Sirloin after 12 days.

[Bar-B-Lew]

I was wondering why I didn't read anything about how folks enjoyed your cooking.  I thought you were going to see Texas vs Alabama, and I just re-read the title to recognize it is Texas A&M

[yorkdude]

The sirloin is on the “excitement plan” it seems.
It all looks outstanding so far, making me think about doing another standing rib roast!
Nicely done.

[Bentley]

Day 29/Week 5.

[Bentley]

[Bentley]

Well, my friends Sirloin is done.  25 days, 27% moisture loss.  I take it to him tonight.  Will be curious his take on Dry Aged Sirloin!

[Bar-B-Lew]

Are you trimming it for him or leaving that for him to do?  Curious what it weighs after trimming the outside off and how much loss that represents and what the cost per # equates to after aging and trimming from original cost/#.

[Bentley]

He will do his own trimming.  I asked him to weigh the trim!

[Bentley]

From 17.2lbs. to 9.5lbs between fat trim, moisture loss and Dry trim.  So about 45%.

[hughver]

Looks good, now for the taste test.

[yorkdude]

Looks good, now for the taste test.

Exactly my thoughts.
Enjoy.

[jdmessner]

When and how is it being cooked? Anxiously awaiting the final results and review.

[BigDave83]

Looks great.

What will you do with the trimmings, save and grind up when you grind some burger meat?

[Bentley]

Will try sand remember to snap a few pics of cooked and cut.  The trim went to the Turkey Vultures!

[Bentley]

It definitely is not Fresno and Bulldogs Stadium, or the Mountain West! Tough loss!  The kid in the last photo standing up had a hat on that said...'Make Texas a Country Again"... 

Loudest crowd I have ever heard at a game.  Bama had 3 consecutive false starts called at one point!