Initial Temp Increase When Putting Meat In Fridge

[Umhelp]

Day 42: I trimmed and cut the ribeye up today. It had a very nice hard leathery bark. My one concern is the smell, it wasn’t strong but it was noticable. I also did a 35 day aged NY Strip that came out with no smell at all, I had zero hesitation with it. The smell on this ribeye wasn’t necessarily bad but it wasn’t good either. It was a unique smell to say the least, not sure I’d call it meaty. I’ve got a smaller piece I was going to cook up to see if it tasted alright. I figure if it was rotten it would be a very strong smell, this was nothing over powering. I guess if it tastes bad I’ll pitch it and try again.

I very closely monitored temperature and humidity throughout, everything was in range with less than 4-5 degree temp swings.

Any thoughts?

I’ll post some pictures once I figure out how to get them uploaded. Thanks! This has certainly been an experience 🙂