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Those valleys where the bones were removed should have had the air massaged out. Thats where practice pays off. That doesn’t mean you are doomed for failure, but as the meat shrinks during the drying/aging process those valleys will get larger. As long as you didn’t contaminate the meat you should be ok. As for knowing if you have a good seal or not you’ll know in 24 hours or less as the bag will fill with air and become very loose.
As for your price of $7 per pound that is what I pay at SAMs as well.