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I know that this thread is pretty old but I came across this to troubleshoot my aging technique. I started out with a 20 lb prime grade bone-in ribeye with the umai bag, then placed it on a wire rack on bottom shelf of my fridge with constant monitoring temp of between 1-4C. After 35 days, I ended up with only 10% loss of weight (18.1 lb). I feel like it did not come out right. Any suggestions?