White/green spots on meat and moist – Is this fine?

[Gabriel Gliori]

Hello,

So almost two weeks ago I bought a 3.8 kilo (=8.5 lbs), top-quality ribeye to dry age with the UMAI bag for approximately 30-35 days. Now 11 days into the process there are white/green spots (mold?) on the meat, as well as some dark red/brown moist on the outside and inside of the bag.

This is first time I’m doing this, so I am a bit concerned as I have no experience about how it should look, hence I’m asking here.

I’ve added some pictures below:

Green/white spots and marks from rack as there was moist on the outside of the bag

Gree/white (mold?) spots

Gree/white (mold?) spots – does not look good

Mold?

As you can see, blood/meat juice on the inside and outside of the bag


This is how I store it. I was wondering if this space is too tight? Do I need more room for air to circulate?

Some things to add.

• I did not wear gloves when I transferred the meat to the bag, which I’ve read afterwards that you should. However, I made sure to thoroughly clean my hands.
• As you can see I wasn’t able to get the bag entirely tight against the meat on all places. But as I understood it this is okay as long as you have around 80% coverage on the meat? There’s no air leakage.
• The refrigerator is at 7 degrees celsius (=44.6 degrees Fahrenheit). Is this too warm?
• …. Or am I just too worried and the meat is fine? Can I just trime away the bad parts when the process is finished? I don’t feel any bad smell.

Thank you in advance for your help! I really hope the meat is fine.

// Worried Beginner on dry aging

[Ron Pratt]

Sorry to hear – I just wish you would have read the Q & A section closer. 44.6º is way too high!

WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?

Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.

At this point there is a possibility that the meat has started to mold. Normally any mold spots which develops are just on the surface and you will be trimming it off anyway. If I were you I would carefully remove the meat while still in the bag and smell it. Aged beef will have a nutty or earthy smell, while spoiled meat will be rancid.
Ron

[Gabriel Gliori]

Thank you for your quick reply!

So, I opened the bag, and it turned it the meat was completely fine. No bad smell and it smelt just like a dry aged meat should smell. What a relief!

But well, the bag I used was ruined as I cut it open, and I took a new bag to re-seal it. However, the surface of the meat was obviously a bit dry now and wouldn’t bond properly with the new bag. It wasn’t a hard crust yet, so there were some moist. But I took a tiny bit of water on my gloves and massaged the meat with to get it moist. I geuss this is OK to do? Then I was able to get a nice bond with the new bag and seal it.

All seems to be fine! I hope I didn’t disturb the process by opening it and moisting it up with a bit of water and re-sealing with a new bag. Just a waste of a bag I guess…

– Gabriel

[Ron Pratt]

Glad to hear that news!
Ron

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