Mold on meat?

[Vince]

Bought a 4 bone rib roast from Costco 2 weeks ago. At the time I didn’t know it was supposed to be in the cryovac, which it wasn’t, but I brought it home and sealed it up good. At 1 week in there looked to be mold in various parts. Now I’m at 2 weeks and there still is no smell, mold doesn’t look much worse.
What should I do?

[Ron Pratt]

Even at 2 weeks into you sure have excessive moisture in that bag which is promoting the mold growth! Are you using a modern frost free refrigerator at 34 to 38ºƒ that is in proper working order? Where do you have the meat placed? Typically mol some mold can happen on the meat’s surface and it will be trimmed off, BUT I’m more concerned about why your refrigerator is not drawing off that moisture – as that can lead to rot.
Ron

[Vince]

This was a week ago inside the fridge. It was raining every day here and we use fridge often so I assume it was just letting a lot of outside humidity in.

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This next pic is today when I opened the door. It was 44% RH but shot up as soon as I took the pic.

Yes I am using a modern frost free fridge too. Thank you!

[Vince]

These pics are from today as well. 2 weeks in. Do note that I removed the meat drawer itself and placed the rib on a rack where the drawer would go.
Also, that’s not all mold on top, there’s a lot of fat on that roast. Not sure if that was clear.

[Vince]

That’s the RH and temp that my house is at right now btw.

[Thea]

We can’t really advise on a target humidity level, as we find too may household devices do not read the levels reliably.The best gauge is that oft repeated recommendation “a regularly used modern frost free kitchen refrigerator located in a room temperature environment.”
You’re right that outside environment can affect humidity, as can the contents of the fridge, However, if in regular use, most normally functioning (aka this without frost encased freezers) can keep up with the humidity management.
A piece of meat that has been handled prior to applying the UMAi Dry® membrane is almost guaranteed to be “inoculated” with mold spores from the working surface. These can grow on the surface and do not pose a risk unless they start to turn color. In the photos, if appears that any apparent growth has not gone green or black. If it did, we would recommend you immediately abort the drying process.
You will accumulate more familiarity with the process as time goes by. The first time is always fraught with questions and concern.
The best test is to watch for blueish or greenish tinge and–most of all–to sniff the surface of the meat for a nutty “blue-cheese-y” forest-y funk. It is distinct from the scent of rotten meat, but not the smell of roses. You will learn to discern the difference and enjoy the process as you gain more experience.

[Vince]

Well thank you very much for your reply. If there is a blue tinge to the mold should I throw away the meat, or abort the process, cut all the edges off, and cook immediately?
Or, should I only throw it away if it smells rotten?

[Thea]

The meat scientists all tell us “the nose knows.” Were it me, I’d trim, sniff and sear.

[Vince]

Great thank you so much for all your help.

[Vince]

One more thing – I understand white mold is fine, but just to be super clear, is grey mold okay as well?

[Author]

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