Ron, I’m in the 8th day of dry-aging this slab of bone-in ribeye. On day 2-3, bone slowly loses adhesion to bag and on day 4-5, bone no longer sticks to bag.
1. Good adhesion on meat part.
2. Slab turning from fresh to dull red. Membrane on bone turning light brown.
3. No liquid in bag
4. Seal intact, no visible holes
5. No foul smell
6. Meat hardening
7. Floppy bag on entire 7-bone section
8. Fridge working well with at least 5 openings per day (circulation)