The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time using. 30 days in, some red spots forming. Ok? › First time using. 30 days in, some red spots forming. Ok?
The Reddit post photo actually shows something we’ve never seen before. Oddly pink, with everything else darkening just fine. The hole in the fat around which the discoloration has happened suggests that the knife may have had some sanitizing solution on it, which has affected the micro bacterial balance on the surface of the meat in that area. Keep any eye for odor, texture and further color changes. How much longer are you planning to age? Chances are, you will simply want to trim that area down to our red meat, like the rest of your trim. Please let us know what you discover.
Another really good source of crowd shared expertise is the closed Facebook UMAi® Salami, Charcuterie and Dry Aged Steak group: https://www.facebook.com/groups/666563176776694/