The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › 18 pound ribeye roast. › 18 pound ribeye roast.
I assume it is a frost free unit. I’m just trying to figure out how that meat got contaminated and now my guess it had the bacteria spores already on it before it was placed in the cryovac. To most people since they don’t dry age the bacteria would never have grown before the meat was frozen or consumed right after purchase.
Now…as for your meat keep an eye on the growth and let your nose also let you know if the meat starts to smell bad! Surface mold is easily trimmed off after the aging so you probably will still be OK.