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What is that "black" portion on the meat? Is that just the process of aging? If the humidity is set at 78, how is that dry?

Forgive my newb dry aging questions lol, it does look great! It is just what comes to mind..
the black part of the meat is called pellicle. It's a crust or bark that forms on the outside of the meat as it ages.
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Steak was fantastic! Decided to cook the dry aged steak via sous vide with a quick blast from my Su-Vgun torch. I don't think the ones in the freezer will last too long! :emoji_laughing:

The last picture is a Picanha that I reverse seared on the LSG pellet smoker.
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