Thanks, Ron. After reading some other posts, I think I’m not seeing that tight bond between the meat and the bag because I bought my ribeye roast out of the butcher’s case, and not from a cryovac bag, thus the meat was much drier when I put it in the bag.
If that membrane never really forms, I assume I’m still in okay shape? (So long as no rotting, etc.)
Here are some pictures of what I am working with 28 days in. Please let me know if you see any reason to rebag.