The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › meat seems to have a rotten spot (need help) › meat seems to have a rotten spot (need help)
This sounds very curious. To be clear, UMAi Dry creates a protective environment for the meet to each. So long as there’s good airflow around the meat and a consistent temperature between 34 and 38° in the fridge, aging will proceed consistently.
What you describe sounds like an anomaly in the meat itself. Was this meat originally packed in processor Cryovac packaging? We ask this to be sure that the meat had not been handled or punctured prior to dry aging, as bacteria could be introduced.
Very rarely, people find a cut of meat that displays an anatomical anomaly from the animal. However, this is usually in the form of a pocket of dark discoloration (a tumor or growth).
Most likely, what do you have observed is simply a pool of myoglobin that the drying process has not yet even doubt. Be sure to sniff the surface to discern the difference between “aging” and “rotting”.
If you would like to post pictures, we could give you our opinion more specifically.