Green mould 21 days in

Hi, Tempa.
Green is never good. White you can watch, but any other color mold on fresh meat is pretty much a no go.
By the looks of it, this meat was handled quite a bit before bagging–the frenched bones are a dead giveaway that the recommendation to “always age untrimmed, untouched sub primal cuts” was not followed. In addition to having inoculated the meat with mold while handling, the tying between the bones will prevent airflow, leading to a much increased chance of pathogens growing.
For most assured safety and consistency, transfer untouched, untrimmed subprimal costs directly from processor packaging. The gooey protein coating will enable the best possible adhesion between meat surface and UMAi Dry membrane.
The color of green in those photos indicates a type of mold that would well have permeated the meat with its “tendrils.” We would be very leery of consuming that meat.