Dry aging a prime subprimal, but see a lot of drying (not aging) appearing on bark. Checked humidity, and my fridge is somewhere between 20 and 30 percent. Garage fridge that does not get opened often, likely part of issue.
Research (and a few good youtube vids) indicate something north of 50 to 60 percent for ideal. Am I drying beef to much at this humidity? Was shooting for 45 days on this effort, but considering stopping at 28 days to minimize over shrinking meat.