End of roast is still soft after 2 weeks

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1 week 13 hours ago #14508 by Reifschneider
End of roast is still soft after 2 weeks was created by Reifschneider
So I have a boneless ribeye roast in an umai bag and it's been aging for 2 weeks now. I checked on it today and the top looks good but the end of the roast is still reddish in color and soft. They bag is pretty well sealed but there is some air and the bag is not sticking to the meat in that particular spot. Should I just let it ride? Is this an issue?

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6 days 19 hours ago #14510 by RRP
Relax - you are fine. You only need 70 to 80% of the whole meat and fat surface to be adhering.
Ron
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6 days 19 hours ago #14511 by Reifschneider
Replied by Reifschneider on topic End of roast is still soft after 2 weeks
Thanks Ron. Would you suggest 28 days or 35
? And what should I expect out of the results as far as flavor and tenderness?

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6 days 18 hours ago #14512 by RRP
A ribeye, much like a sirloin are thick sub-primal unlike say a NY strip loin. Therefore a longer aging time is better in my book. I suggest at least 35, but 45 is much better!

As for your second question...dry aging produces a concentrated taste since it has lost much of the tasteless water. It also is breaking down the texture making it more tender.
Ron

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6 days 17 hours ago #14513 by Reifschneider
Replied by Reifschneider on topic End of roast is still soft after 2 weeks
Ok than you Ron

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