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Ron PrattIvan – yes dry aged beef does have an earthy – nutty smell to it. OTOH that is NOT the same smell as an “off smell” like something rotted. Your meat pictured here is still good, and the “rind” that I more, than others here seem to enjoy should be fine without trimming. OTOH seeing that these were individually cut steaks before you placed them in a Drybag than I HOPE you are cooking those tonight!
I’m not being a smart aleck here, but I HOPE your brief attempt at your first aging as we discussed before won’t be a bust! Aging beef needs anywhere from 21 to 60 days using a full, uncut 12 to 18 pound sub-primal and not starting out with individually cut steaks.
Ron