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Well, Sir, to be perfectly blunt…you should not have cut out the bones since unless you had the utmost sanitary conditions there is a good chance you have contaminated the surface of the meat. However, if that meat wasn’t purchased in a cryovac bag, but instead was purchased out of a grocery or butcher’s display case then that meat probably already had surface mold spores.
When you said “bags” I’m hoping you in fact meant plural and used 2 bags and didn’t place both pieces in the same bag.
As for the furnace issue your inside temp of 50º should not be an issue for that short of a period.
Keep an eye on the meat and if you see white mold spores starting to develop then those can be wiped off the meat before trimming, but if the meat starts to stink then there may be other issues.
Sorry to be the bearer of bad news, but it is what it is…