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Still some wet areas on bone-out ribeye primal

  • pgaut
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1 month 2 weeks ago #16050 by pgaut
Hey all,

Second time aging a bone-out ribeye primal. 15 days in and the bark has formed nicely over 99% of the primal. Looks and smells fantastic. Going to push it to 40 days.

At day 10 I noticed within two of the boned-out areas there is a patch of 'fresh' meat (approx. 1 cm sq.), with some liquid myoglobin. Smells totally fine, zero discoloration in these areas, but it's been 5 days now and still no drying progress at all in these spots. It seems like the membrane in these spot isn't permeable, and the bond in the surrounding areas has trapped the air. My bags are fairly old (3+ years).

Any tips? Should I re-bag knowing no bond will form? Should I just let it age out of bag for the remainder?
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1 month 2 weeks ago #16051 by RRP
You'll be fine and DO NOT re-bag it!!!!
Ron
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1 month 2 weeks ago #16052 by pgaut
great, thanks!
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