Great job Jerry, looks like it was a success. Looking at the beginning product the two pieces of meat came from different steers as one had superior marbling over the other. I will bet they each had a different flavor and texture. Which one did you like better or did you notice a difference?
I find it funny that for years the bottom sirloin only had one purpose to make hamburger or stew meat yet a creative butcher saw this small muscle, (Tensor fasciae latae), with its fat veins and decided to cut it out and treat it as a steak as it has incredible flavor. The not so funny part is now it commands a premium price for what we used to get as hamburger.
