First time dry aging steaks over here.
Got a 13lbs NY strip and transferred it from the cryovac to the bag 5 days ago.
Bag adhered super well.
Yesterday night( 4 days into the project), a slight cheesy smell(parmesan like smell) came out from it so i dug a little deeper and since it was placed in my garage fridge(regular) i transfered it to my fridge upstairs(34-37 degrees).
The fat side is changing colour and is super solid.
I am wondering if i just ruined this piece of meat or it is salvageable?