Bone in Ribeye

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4 months 1 week ago #14481 by Gen123
Bone in Ribeye was created by Gen123
Hi guys,
I have tried using UMAi bags many times for boneless Striploins and Ribeyes. The results have always been fantastic. A few days ago, I attempted a 7-rib bone in ribeye.
The meat portion adhere beautifully with the bag but the bone part loses its adhesion within the next day. Will this be a problem?

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4 months 1 week ago #14483 by RRP
Replied by RRP on topic Bone in Ribeye
Welcome aboard, though you are an aging veteran already! Typically that dryness occurs on the bone side so it isn't something to bother worrying about. However if it continues to inflate that could mean there is a slight puncture in the bag.
Ron

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4 months 1 week ago #14486 by Gen123
Replied by Gen123 on topic Bone in Ribeye
Thanks Ron!

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4 months 1 week ago #14504 by Gen123
Replied by Gen123 on topic Bone in Ribeye
The bone part and fat cap of my bone-in ribeye have totally lost adhesion to the bag. The meat part still adheres nicely. Although the bag looks loose/floppy but I don’t think it has been punctured.
May I ask if it’s possible for the meat to age properly but the bone to rot?

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4 months 1 week ago #14505 by RRP
Replied by RRP on topic Bone in Ribeye
How long had it been aging before you noticed it had lost adhesion. Reason I ask is that is not unheard of, but unusual just the same.
Ron

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4 months 1 week ago #14506 by Gen123
Replied by Gen123 on topic Bone in Ribeye
Ron, I’m in the 8th day of dry-aging this slab of bone-in ribeye. On day 2-3, bone slowly loses adhesion to bag and on day 4-5, bone no longer sticks to bag.

Observation today:
1. Good adhesion on meat part.
2. Slab turning from fresh to dull red. Membrane on bone turning light brown.
3. No liquid in bag
4. Seal intact, no visible holes
5. No foul smell
6. Meat hardening
7. Floppy bag on entire 7-bone section
8. Fridge working well with at least 5 openings per day (circulation)

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