The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › oh the anticipation!!! › Re:oh the anticipation!!!
Personally I don’t think you have a problem. You are aging a boneless rib eye – right? That side where the bones were cut out has peaks and valleys. The bag will easily adhere to the peaks, but even with a tight vacuum as the meat shrinks the bag is not stretched into the valleys.
Here are pictures of my 5 sub-primals at the end of their respective aging periods. If you look close you will see spots of not so dark meat which still had some red cast to them.
35 day NY:
45 day rib eye:
35 day rib eye:
28 day rib eye:
21 day NY: