umai bag is loose and apparently air is in the bag

[Ron Pratt]

As long as you have good air circulation it really doesn’t matter, but I personally place mine so the fat cap is on top and stays there.For instance last weekend I started a 18+ pound rib eye and placed it with the fat cap on top. It will stay that way for 45 days. My rationale is the fat cap slows the drying, but by having the meat side down then any excess moisture which may have been present will have gravity pulling it down to more readily be released in the drying process. Ron