Sometimes, the butcher removes the bone from a bone-in ribeye steak, and then replaces it, in order to make the steaks look more attractive. The air channel that is formed between the meat and the bone as a result, provides a surface of the meat that cannot come into contact with the bag, and which is excluded from the airflow – the meat will therefore rot in this area.Sometimes meat that is not vacuum packed is needled or Jacquarded – it is subjected to a mechanical tenderizing process, which results in hundreds of little holes being pierced into the meat, all over, which also represent surfaces that do not come into contact with the bag and are excluded from the airflow, therefore the meat will also rot.A sub-primal or ribeye steak in its original packaging is sterile.If the meat you purchase has been tied up with string, it will also be contaminated, therefore, it is not suitable for dry aging. String  is never sterile, and the fibers it is woven from are full of bacteria. The dry aging process will give the bacteria the opportunity to infest the meat, and it will also rot.If the meat has been trimmed or handled by the butcher, it could also be contaminated, resulting in spoilage.