fresh meat aging

Tim, Welcome aboard. I was hoping that someone else might come along from Costa Rica or another country where butchers practice the same methodology. I know here in the USA the slaughter houses let the carcasses hang much longer than the 4 to 5 days, but then they are hanging in a very cold controlled environment. My guess and I do mean guess is for you to go ahead and seal the meat in the UMAi Dry bag just for sanitary reasons rather than to attempt to extract more blood on your own. Ron