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Ron PrattIvan,
That meat looks fine to me! When you state it as exponential – yes the meat does lose more weight early on! Basically it’s because it has more water to give up when fresh! There are other factors as well such as the efficiency of your refrigerator at removing moisture. Also the frequency that you actually open the door meaning an exchange of air. Even the meat itself will determine the moisture release speed depending on the amount of internal marbling. I have experienced the same “patch” of meat that has not turned like the rest and while I can not explain it, I do know there was nothing wrong with the final outcome. You said this is a tip (roast, I assume) and though I have no experience in aging that cut the moisture release might be different in itself. Looking back on my records I have lost 18% in 21 days, 19% in 28 days, 19.2% in 35 days, 20.8% in 45 days and 21.1% in 60 days – all which proves the weight loss you have stated appears quite normal to me. One last thing – I would NEVER go back and try to wet age meat that has already been dry aged – that is asking for trouble!
Ron