The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › White/green spots on meat and moist – Is this fine? › White/green spots on meat and moist – Is this fine?
Sorry to hear – I just wish you would have read the Q & A section closer. 44.6º is way too high!
WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.
At this point there is a possibility that the meat has started to mold. Normally any mold spots which develops are just on the surface and you will be trimming it off anyway. If I were you I would carefully remove the meat while still in the bag and smell it. Aged beef will have a nutty or earthy smell, while spoiled meat will be rancid.