Drybag steak question

[indynick]

So I just did a 33 day drybag steak on a prime strip loin. I cut off all the pellicule(dry,black,crusty) them cut into steaks. However on a lot of them there is still a really dark band in spots. Is it important to get all of this out and leave nothing but red? I would lose a lot more of the meat if I did. All of the surface is soft no hard parts remain. Also the meat is just kind of a pale red not like a bright ruby red like the pics. Not sure if that’s a big deal.

 

[SmokinAl]

Looks pretty darn good to me. I think the color is perfect!
Al

 

[indynick]

Just hoping those darker spots don’t have an off flavor

 

[sawhorseray]

That's just the way they come out. I did the UMAi thing on three whole standing rib roasts a few years back, 28, 35, then 45 days. Far too much waste and no great increase in flavor for me, thought it was a waste of time, money, and fridge space. RAY