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Ron PrattSorry to hear that, but your very first picture tells the story…as was mentioned in the flyer that came with your order. To wit:
BONE ALERT! When dry aging bone-in cuts, remember:
1) To prevent punctures, sharp bone tips must be covered with parchment paper or folded moistened paper towel.
Then your pictures which followed show that you placed that meat with the bone side down on your rack…so punctures were enviable.
At this point you really only have two options. First to go ahead and slice that meat into steaks for freezing OR use a new bag and follow the point about protecting the bag from those sharp bones.
Ron