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Carlos, welcome to our forum! I agree it could have been with the butcher cutting through the cryovac. Who knows how many hands touched that bag, but there were other points as well. The white spots are clearly spores but they are on the surface which you will be trimming off – not washing off. As for your safety concern the best test is using your nose! Spoiled meat is easier to detect than you might think. It is important to remember though that dry aged beef will have an earthy, nutty smell so I hope you don’t confuse that with bad meat smell. As the beef ages it is giving up the moisture in the cells and yes it is shrinking. It is not unusual for the Drybag to separate especially if you have been handling it. All in all my guess is you will be just fine…but do let your nose be a guide! Ron