Air in the "valleys" of a ribeye roast

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3 weeks 4 days ago #15629 by Melbs
Hello,

How are you all doing? This my first time trying dry aging with umai bag. I started 5 days ago and trying to keep it for 45 days.

I bought a boneless rib eye roast from Costco. Had a hard time using vacuum seal to remove all the air especially from the "valleys". It seemed that I removed most of it but some air came back to that area.
I placed it fat cap up in the beginning and flipped it today to see the "valleys".
I noticed that there is still air in the "valleys" upon checking today. Also some air one on end of the roast.
I attached some pictures.

I have kept the temperature from 33-38F
Please let me know if this much air is alright. I tried pressing on the air and don't see or notice any air leaks.

Thank you for your time

m.imgur.com/a/LtnNGBc

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3 weeks 4 days ago #15630 by RRP
Replied by RRP on topic Air in the "valleys" of a ribeye roast
That air in the valleys is quite common. You should be just fine!
Ron
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3 weeks 4 days ago #15631 by Melbs
Replied by Melbs on topic Air in the "valleys" of a ribeye roast
Thanks for the reply!

It doesn't seem like too much air in the pictures?

It seems that the left side is still bright red color whole the right side is becoming dull red. Is this due to air or just positioning of the roast?

Thank you again

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3 weeks 4 days ago #15632 by RRP
Replied by RRP on topic Air in the "valleys" of a ribeye roast
A little of both reasons. Relax!
Ron
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