The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 17 Days in, a Few questions › 17 Days in, a Few questions
With pieces that small then unless you only do a very light trimming you are going to lose more meat than what you might want to! You should really start with much larger single pieces such as 12 to 18 pounds. I just wanted you to know that upfront! With that said and after viewing your pictures I believe 21 days to 28 days max.
Your seal looks okay from here. That purple probably came from moisture being drawn out from the dry aging through a partial area of a grading or approval stamp on the carcass of cow. I wouldn’t worry about it.