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Question, 3.5 day dry brined ribeye
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Purple and darker red usually means fresher than the bright red that you usually see at the store (they literally let it oxidize a little just because the brighter red of less-fresh meat sells better). Actual fresh steak looks rotten to most people because it's so dark.
Can't tell without pictures but I think the salt may have just sucked some of that already-oxidized fluid out, unless there are other signs of rot
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This is actually true, 100% thats why more expensive vacuum packed cuts will be that dark purple ish
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For the good shit I'd order vacuum-packed straight from a butcher. The irony is that's how most steaks arrive to the grocery store, where the employees take it out and repackage it just to waste that much more plastic and ruin the freshness
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The nose knows
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