1day in and notice what looks like a bruise on fat cap. Is meat ok to age?

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5 days 13 hours ago #15072 by dibauda1983
https://photos.app.goo.gl/pLU6u96YN1Abyxux7

Purchased this 7lbs strip loin from grocery store the Meat was in a cryovac bag and with all the blood I didn’t spot this bruise looking area on the fat cap until I transferred and sealed in umai bag. Is this normal/ok? Or is this a potential issue.

Michael

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5 days 5 hours ago #15074 by RRP
Michael - while I could not open your picture link I can assure you that "bruise" as you call it is nothing to worry about! Just relax now and let the aging continue!
Ron

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5 days 4 hours ago #15075 by dibauda1983
The link should work if entire link is copied and then pasted in your browsers url bar. I just thought it was odd and since I had never bought my meat from this location I wanted to double check to see if I needed to get my money back. I’ll take your advice and go with it. Thanks

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5 days 3 hours ago #15076 by RRP
That bruise as you call it is merely some discoloration from the fat cap's reaction to the hemoglobin that was in the cryovac packaging. Human bruising like you are comparing it to is blood which reached the skin as a result of injury. Bruising is not on the fat cap of bovine.
Ron
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4 days 20 hours ago #15077 by dibauda1983
I don’t think I’ve ever had such quick responses and definite answers. Thank you Ron for all the help and reassurance.

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