I make it a practice to take a picture of the primal right after I seal it so I have a reference to how tight my seal was and the color of the raw un-aged meat. Then I check it from time to time – but I never touch it nor move it during the aging period. Within a week you will notice it has loss the bright red and is starting to darken. BTW I forgot to ask or suggest – be sure that the meat is resting on a wire rack inside that refrig and not laying on a glass shelf or the solid bottom. It needs that air circulation. I posted this picture of one I made.