lost the seal after 14 days

Nicolas, Welcome to the forum! I could not open either of your attached pictures to get a better view, but based on what you said I see no problem now even longer than the 21 days you asked about. Most people will trim the fat after the aging process for aesthetics if nothing else. Unless there was an unsanitary environment in your refrig, or it was not keeping a proper cold temperature you have nothing to worry about! BTW had you been handling the bag or even moving it around? I’m a firm believer in putting my aging meat on a shelf and not moving or touching it until the end. Example: today is day #46 of a sirloin I have aging which I now plan to let go to 60 days – it hasn’t been disturbed once! Ron