Pulled a 16 month old top sirloin roast out of the deep freeze. what to do with it?

jeff 1

Smoke Blower

Original poster

Feb 11, 2011

146

11

• Jun 15, 2012

• #1

It is a 12lb whole top sirloin roast in the original cryvac pack.  It is thawed in my fridge and appears to be fine,  I will know better once I cut it open.  I usually will trim these things and turn them into nice thick steaks and ground sirloin with an occasional roast.  But being that the entire thing has been frozen I am not sure what I want to do with it as I dont want to break it down and re freeze any of the cuts. 

So the first thing is I will trim it,  cut the ends off and make it look good and then grind the ends and trim into some nice gound beef for a few burgers. 

Now this leaves me with a nice trim hunk of sirloin, what to do now?  rub it smoke it and slice it? cure it and turn it into some smoked roast beef?  

or just cut a bunch of steaks and cook them up for a bunch of people.

 

africanmeat

Master of the Pit

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Mar 28, 2011

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Cape Town South Africa

• Jun 15, 2012

• #2

Morning Jeff1

if the meat looks good and if it Smell good( No funny odor) ,i will cut a Small piece and fry it if it taste OK i will do pastrami.

 

plj

Meat Mopper

Feb 7, 2009

255

16

Kutztown PA

• Jun 15, 2012

• #3

Huh - just 2 weeks ago I pulled a 12 lb whole top sirloin roast from the bottom of the freezer, it is from a 1/4 steer we bought from a neighboring farm... 16 months ago!

I put it in a drybag, it's aging in the fridge as we speak, to be steaks for the 4th of July (or thereabouts).

So... I suggest dry aged steaks!

 

jeff 1

Smoke Blower

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Feb 11, 2011

146

11

• Jun 15, 2012

• #4

I like both ideas.

I would like to dry age it but I have never tried this with a whole muscle that has been frozen for over a year. 

 

pineywoods

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Mar 22, 2008

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• Jun 15, 2012

• #5

I like to smoke whole sirloin tip roasts to about 136-140 let it sit in the fridge to chill then slice it thin for roast beef sandwiches.

 

spuds

Smoke Blower

Apr 6, 2012

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12

'Girl' says Hi from the SoCal Mtns

• Jun 29, 2012

• #6

Pineywoods said:

I like to smoke whole sirloin tip roasts to about 136-140 let it sit in the fridge to chill then slice it thin for roast beef sandwiches.

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I agree.

 

Brackness

Smoke Blower

Dec 7, 2009

134

11

Madisonville

• Jul 1, 2012

• #7

Yeah I would do roast beef Sammie's. Smoke till 135-140 and let it rest and then slice.