Newb super annoying questions on the looks of the meat

  • mjg
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2 weeks 3 hours ago #14464 by mjg
Hello from Ohio!

I've been dry aging a ribeye roast on a cooling rack in my refrigerator for about 25 days. Everything was looking great until I turned it over and noticed a lot of white fatty area on the bottom (pictures below). So I have two questions:

1) Is the meat still good? (It feels firm, not mushy)
2) Should I flip the meat to try and help the circulation?

Bottom of meat: share.icloud.com/photos/0rRXHTozXO7Skcv-YbGKHaGiA#Home
Top of meat: share.icloud.com/photos/0tx7lzXLTC1i59TefCZrTzunw#Home

Thanks for the help - hopefully everything is OK and this will turn out amazing.

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2 weeks 1 hour ago #14465 by RRP
You are FINE! That meat looks great - don't sweat that bottom appearance as you will be trimming it off anyway!
Ron

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