The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bag came loose – Mold? › Re:Bag came loose – Mold?
You have to make the decision yourself, but what I see in these pictures would not concern me in the least! I’d trim it in thin layers vs. one big whack…reason is I’ll almost bet you dollars to donuts that mold is superficial and has had no impact on the meat itself. Like I was trying to explain if you are to go into a commercial aging unit you might be gagged by what you see. Let’s face it – the unpleasant way of saying what aging is is letting the meat break down and the exterior is going to suffer the most and have the visible signs. Typically using a Drybag you will not see any mold since the bag material works to prevent that from happening. That’s why I raised the issue that bacteria was probably already at work on that meat when you placed it in the bag.
I had food poisoning once and I never want that again nor would I wish it one anyone…on the other hand I do not believe you have a problem that careful trimming won’t solve!
Lastly I repeat let your nose be your guide – aged meat has a nutty, earthy smell, but it is not an offensive rotting smell in the least!