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[BigDave83]

The old school Farrah Tshirt.

[Bar-B-Lew]

I'm more interested in the food than the game

[BigDave83]

I'm more interested in the food than the game

Same with me, I would be more interested in watching all the people than the game. I was never a sports guy.

[hughver]

I watched and enjoyed some of the game on TV. Due to mobility issues, I don't get to go to many games anymore. When UW plays AZ State here I try to make the game. Lately my Almamater has been playing on national TV and I've enjoyed watching.

[Bar-B-Lew]

I'm more interested in the food than the game

Same with me, I would be more interested in watching all the people than the game. I was never a sports guy.

Oh, I am quite the opposite.  I usually only watch sports on TV every night.  I am just more curious about the food Bentley made than I am of that particular game that he attended.

[Bentley]

I did not get a picture of any of it, sorry, just to much going on.  I did vac seal it and bring it home, wont be quite the same, but will try and post a picture of the roast.  Kristin's saffron rice was very good, a baked potato is a baked potato.  The only salmon at Costco was Sockeye, a little disappointing in my book.  It cooked fairly well on their grill, but still stuck a bit, so not aesthetically pleasing.  But most ate beef, so that was a surprise!

[Bar-B-Lew]

Were you pleased with the outcome of the beef after cooking it?

[Bentley]

I was not at the time, but the side view of the roast did not look this rare when I was carving. It looked brown.  I was sure that it had been overcooked, even though the IT numbers said it should look like this!  I did not even eat that night.  I did have a very small slice and it was tender, so that alleviated some fear!

Were you pleased with the outcome of the beef after cooking it?

[Bar-B-Lew]

Looks great!

[hughver]

Looks perfect!

[yorkdude]

It does look good.

[jdmessner]

I am getting ready to age some beef. My Inkbird Hydrometer arrived in the mail the other day. I have a dedicated refrigerator that I am getting prepped and ready to go. However, I do have a few questions I am hoping you can help me with. 

The biggest decision I need to make is whether to go with top sirloin or prime rib. I like top sirloin, it is more economical and has good flavor. Would the taste difference be worth the “upgrade” to prime rib? Whichever cut I choose, the plan is to serve thin slices on garlic toast rather than carving larger slices of beef.

The other question was about the amount of time the sirloin and the prime rib were aged. Did it seem to be about right? Would you go more or less days with either of the cuts?

Thanks for your help!

[Bentley]

I never tasted the Sirloin, was done for a friend.  The cooked photo he sent me showed it sliced as medallions, it was a rare, but looked outstanding!  He said he felt the loss was worth it and would do it again.  He felt it enhanced the USDA Choice.  So I am gonna assume that he felt the 25 days was enough/sufficient.  About 27% before trim, I have no idea how much trim.

As far as the Rib Roast.  I have said this the last few times I have Dry Aged (I was trying to be The Man in Texas)...To much waste of meat in the Dry Aging process for me on a $13/lb meat.  Wet Aged is virtually the same tenderness and flavor and you have 3% loss compared to 30%!  Maybe things would be different with Prime.

To answer the last question, for the way you are serving, I would go Sirloin.  Hope it helps.

I do have a few questions I am hoping you can help me with. 

The biggest decision I need to make is whether to go with top sirloin or prime rib. 

The other question was about the amount of time the sirloin and the prime rib were aged. Did it seem to be about right? Would you go more or less days with either of the cuts?

Thanks for your help!

[jdmessner]

I am getting ready to put the top sirloin roast in the refrigerator tomorrow to start the aging process. It should be 28 days when done. I am assuming that since the roast will lose a significant amount of moisture, there is no need to salt the roast.

[Bentley]

There is not need to salt the meat from the Dry Aging perspective.