First time dry aging a 13 pound ribeye, is this normal?

  • Samuel Sun
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1 month 6 days ago #15776 by Samuel Sun
This is my first dry-age attempt on any meat, I bagged the ribeye 4 days ago and I transferred the meat directly from its original wrapping as per instruction, I tried my best to lose the juices as much as possible in the original wrapping. When I check the bag today, I noticed that quite a lot of juices has formed in the bag as in the picture here link:https://drive.google.com/file/d/1-Vz2m4DqfP_jaqA0LWib31v90-DteEdP/view?usp=sharing

I'm using a refrigerator similar to this one:https://www.hitachi.com.au/products/product-categories/home-appliances/refrigerator/made-in-japan/rg670gax.html

it has two separate refrigerator compartments (one is the normal one and the other one is called vegetable compartment), since day 1 I'm keeping the meat in the vegetable compartment and now I have transferred it to the normal refrigerator compartment.

Am I doing something wrong? Should I get the juices out and bag it again or just leave it as it is?

Appreciate the guidance, thank you!

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  • RRP
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1 month 6 days ago #15779 by RRP
You were correct getting it out of that veggie bin! Now as for that corner of moisture I would merely cut a small hole in the bag and drain it out and then seal it over with a good brand of packaging tape such as what 3M sells. You should be fine!
Ron
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1 month 6 days ago #15780 by Samuel Sun
Thank you, Ron! I've drained it sealed it again, hope I get a good result.

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  • BagLady
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1 month 6 days ago #15781 by BagLady
Good to know Ron's advice helped. Sounds like the meat was likely not fully thawed when you bagged it up. In an a regularly used modern frost free kitchen refrigerator located in a room temperature environment, the rate of evaporation through the UMAi Dry® should allow for a secure bond within about 7-10 days. If the meat is not completely thaw when bagging, the rapid release of moisture from the meat will cause pooling moisture for about two weeks. Again, you must be using a full sized frost free fridge with just one big hunk of meat to expect this pace of moisture uptake.
Hope this helps.

Dry aging geek

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