Well I got this German beer drinking chum who keeps on touting the virtues of dry aging individual cut steaks/chops of the beef genre. His method is to place a steak uncovered in the ice box laying on a plate. Each day rinse and dry the plate and flip the steak over for about a week. I tried this on a round steak destined to be chicken fried one time..but chickened about after a few days. Seemed to have made it mo flavorful. At any rate I am testing the hypothesis on a Choice grade top sirloin from Sams. I have had it sitting in collander for 5 days now. Was gonna cook it tonight but may put it off till tomorrow cuz I am fat and lazy.
bigwheel
bigwheel