Slightly green ‘mold’ on the outside of the pellicle after 30 days?

[Ron Pratt]

There’s a lot of questions raised if that green mold has occurred after just 30 days! Where did you buy that meat? Was it still sealed in a cry-o-vac bag or from some supermarket or butcher’s display case? Was the meat blade tenderized? Where have you been aging it? Are you using a modern frost free refrigerator which get s opened daily and not a dormitory frig or a wine cooler? What temperature? It’s not an old beer cooler in your garage or basement is it?
Ron