The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Did I mess up????? Urgent!!! › Did I mess up????? Urgent!!!
By cutting the meat into 3 pieces you are at risk of having introduced bacteria on the surface from all your handling during cutting and stuffing it in the UMAi Dry® bag. At this point I would just keep an eye on it. Between your nose and eyesight will know if there is a spoilage issue. Typically meat is sterile inside unless sliced into at the outset. The bacteria which produced the green mold you see hopefully will just be on the surface and you will trim it off.