The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › The bag is not firmly in contact with the ends of my strip loin, is that okay? › The bag is not firmly in contact with the ends of my strip loin, is that okay?
If by chance you bought that meat say from a butcher shop or even a grocery store then most likely it was too dry for the bond to form to start with which caused the problem.
You need to follow the Clean Transfer instructions plus these three keys for successful bonding:
1) gooey moist meat surface
2) resting meat side down, fat cap up for the first week (which will GUARANTEE the necessary 75-80% surface contact between meat and UMAi Dry®)
3) modern frost free fridge