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Wet aged tri-tip

Scotty's Inferno
Scotty's Inferno Posts: 624
edited November -1 in EggHead Forum
A few weeks ago, I bought a trip-tip simply because it was there. I had no plans that tri-tip fit in to and was in the thick of holiday get-togethers. I decided to seal it via FoodSaver and cook it 3 weeks to a month.

I've done this several times with ribeyes with great results, but wonder what to expect with a larger cut like this. Does anyone have any experience or thoughts on wet aging larger cuts?

Thanks, Scott
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