On Mon, 08 Feb 2021 10:06:46 +0300, Opinicus wrote:

> On Sun, 7 Feb 2021 11:09:50 -0600, Sqwertz >
> wrote:
>
>>> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
>>> It corresponds to a US sirloin cut but I'm not sure if it's top or
>>> bottom. I'm given to understand that New York strip steaks are cut
>>> from it. This one was left whole.
>> It corresponds to strip (short loin) and sirloin (neither top nor
>> bottom) in U.S. cuts according to that diagram.
>>
>> If you had a pictures of it I could tell you exactly what muscles
>> it's made up of.
>
> The top and lateral sides appear in
>
> kontrfile 2021.02.06.12.11.03.jpg
> kontrfile 2021.02.06.12.11.17.jpg

I'm not setting up a binary group just for 2 pictrures

> I've got another half of the same cut in the freezer that I may do
> next week. I'll take a picture of it in its "before" state.
>
>> Dry brining works best covered so the liquid being expelled gets
>> sucked back into the meat WITH the salt.
>
> Thanks for that tip. By "covered' I don't suppose you mean "wrapped".
> What should I cover it with?

Wrapped/covered/vacuum sealed - anything to keep the moisture in

-sw