Re:oh the anticipation!!!

[Anonymous]

Ok, I think I might have a problem. I took my piece of rib eye out to have a look at it gently, and noticed there is a spot, fairly big, that didnt make a very good bond with the surface (Im thinking maybe 1/4 of the whole piece. Now everywhere its making a good bond, the meat has darkened nicely, by where it didnt, it still looks redish like when I first put it in the fridge, now what do I do at this point. Do I open it, and see what kind of smell I get, or consider it toast, or leave it alone……..HELP