The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Slightly green ‘mold’ on the outside of the pellicle after 30 days? › Slightly green ‘mold’ on the outside of the pellicle after 30 days?
Ryan LangeBelow is a link to the exact meat I dry aged. It was vacuum sealed. I cut off 5lbs of it to eat without dry aging. With the remaining 10lbs I cleaned the vac seal bag and transferred into an Umai bag. I am using a fairly new high end refrigerator, about 4 years old.
The only thing I can think is that the airflow may not have been good enough on the bottom side of the steak. The drying racks were just slightly off the bottom of the refrigerator. Could this have caused it?
Is it safe to eat after trimmed? As you can see in the pictures the mold is white-ish/extremely light green. The smell is similar to a stinky cheese. It definitely smells stronger on the parts of the steaks that had the mold, even after trimmed.
https://www.steaksandgame.com/wagyu-rib-eye-ms4-whole-111452