Vacuum Seal Is Fine But Meat and Bag Not Bonding

[Ron Pratt]

First…dry aged beef has what most people call an earthy or nutty smell. To others it smells a bit like bleu cheese.

Just so you know using a bone in ribeye then the meat next to the bone will not be as dry as the meat side where the release of moisture wasn’t hampered.

No need to worry about trying to remove the small amount of pellicle on the bone – just leave it.

And lastly keep in mind that dry aged beef cooks much faster so definitely cook to temperature and not to time!
Ron