White/green spots on meat and moist – Is this fine?

[Gabriel Gliori]

Thank you for your quick reply!

So, I opened the bag, and it turned it the meat was completely fine. No bad smell and it smelt just like a dry aged meat should smell. What a relief!

But well, the bag I used was ruined as I cut it open, and I took a new bag to re-seal it. However, the surface of the meat was obviously a bit dry now and wouldn’t bond properly with the new bag. It wasn’t a hard crust yet, so there were some moist. But I took a tiny bit of water on my gloves and massaged the meat with to get it moist. I geuss this is OK to do? Then I was able to get a nice bond with the new bag and seal it.

All seems to be fine! I hope I didn’t disturb the process by opening it and moisting it up with a bit of water and re-sealing with a new bag. Just a waste of a bag I guess…

– Gabriel