New to dry ageing in bang need help.

[Thea]

Justin, If you bagged the meat and rested in on an open wire rack in a modern frost free refrigerator in regular use located within a consistently room temperature environment the entire surface should be turning brown by now, on the way to a nice mahogany bark.
“Red” says to me “no air flow.” Do you happen to have it resting on a glass shelf? If so, the meat will rot wherever there is no airflow.
The fat cap often doesn’t bond. It’s not releasing “meat glue” and its not important.
You can dry age just fine in a floppy bag–but the air flow to all surfaces and the frost free fridge inside a room temp environment are absolutely essential.