I wonder how long it was aged when you bought it?
Thanks for noticing
usually packed between 15 and 45 days before we start the aging process. once we start the dry process we only handle the beef with gloved hands and change out the pan below the grate the beef sits on. The air circulation and humidity is very important. I don't think a home refer would provide enough are circulation and fanning the door is raising the humidity so not a good idea.......