Day 7 and I turned meat over as suggested, the ribeye is now meat side up. I noted that bag is adhered to meat and has turned a dark red with exceptions of a three or four small areas where the meat was not cut evenly off the bone. These areas are approximately 3/4 x 2 inches and there is a 1/8 inch space between bag and meat. The meat in these areas are closer to fresh meat colors. Is this normal?