No I have not aged before. I’m very sorry for the confusion. Honestly I am all over the place with this experiment. I have several cuts of beef at different stages of dry ageing in fridges in my home. I’m so confused about this process but so want it to work.
1 filet mignon in my fridge in my garage, side by side with a usb fan. Started this one first.
2. Prime ribeye in the fridge . Started this one a few days later.
3. Choice roast in fridge. Started this one a week ago.
All are packed in umai bags. Pls help. So confused. Each are crusting. Dark color no bad smells. Just no hard crust. Your advice is greatly appreciated.