When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed paper and/or brown paper.
Once you get it home, if you're not going to eat it for a few days, what is the proper way to store it?
The reason I ask is that if I let it sit in the waxed paper for a few days, when I open it up, it looks slightly discolored on the surface, with a slightly slimy texture. I'm assuming that this is okay because I've cooked may steaks that looked like this and have not gotten sick.
Should I take it out of the packaging and have it just sit on a plate? Does this emulate dry-aging? Taking it out will definitely prevent meat from getting the slimy texture.