Dry aging beef?

[jonumberone]

Ok so one week in.
The meat is a lot darker than it appears in the pic.
I had a temp dip down to 31 and the RH slipped to 46 one day.
I went and grabbed a pair of gloves and the meat wasn't frozen.
I think this is just part of the ebb and flow of using a home fridge.
Today we are back to 35 degrees and a RH of 56.
There is still not a drop of blood on the pans but it has been a week so I decided to change them.
I also placed the meat on a scale while I changed the pans.
16.4 lbs, two pounds of loss in one week is more than I was expecting.
I am kicking myself for not weighing before I started.
The 18.39lbs was the # posted on the Vacuum bag when I purchased it, and I am sure all the juice and blood in the bag was included in that #.
Just wished I had of thought of it before.

Here's a view of the other side