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DLynzz

General Dry Aging Question

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Ok guys, I want to pick up a USDA prime beef loin top sirloin whole cap off roast & cook it up for New Years possible. I also am preparing to experiment with dry aging using the UMAI bags. My question is this: Would this cut be something good to dry age then cook up rotisserie style on the Kamado Joe?? Any and all comments/suggestions are welcome.

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I dry aged a prime ribeye I bought from Costco. I was very disappointed. I have done a number of choice ribeyes with excellent results. I guess what disappointed me about the prime was the fact that I couldn't really tell any difference between it and the choice once aged.


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Keep the fat cap on if you can. That will be trimmed off after the dry aging process anyway. So you may as well be trimming the fat then the meat itself. I have never cooked with this cut before
but I can't see why you can't cook it on the Joetisserie.


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