White Spots on my New York Primal

[Dustin]

Hi Ron and everyone!

I have successfully finish my first dry age with Umai. A 45 day dry age ribeye choice from Costco. It turned out awesome!

See screenshot below.
https://www.flickr.com/photos/145130990@N08/shares/A7xx3N

I have started my second project which is a New York Strip Primal choice from Costco. It is now 3 weeks in and I am noticing small white spots that look like mold? Can the community please look over the pics and advise if I should be worried? I have done the smell test and so far everything smells fine. I am not sure if these white spots are mold or not. The bag definitely became a bit more loose than my first project. I also compared the pics to my first project and noticed more white spots than prior.

See screenshot of white spots below.
https://www.flickr.com/photos/145130990@N08/shares/PA9DnW

Should I be worried or leave it alone for the full dry age time? I am planning to dry age 60 days with this New York Primal.

[Ron Pratt]

Thanks for your epilogue about your rib eye!

Yes, those white spots appear to me as being mold spores. Please tell me if the meat was in a cry-o-vac bag and how you bagged it. There is a definite procedure to follow as outlined in the Q & A section.
Ron

[Dustin]

Hi Ron,

I followed the standard procedure, the meat came straight from Costco cryobagged. I did the clean transfer method which is cut open the end drain some liquid out then I stood it up and put the Umai bag over it and then flipped it. I used my foodsaver 2000 and helped massage as much air out as I could. I also double sealed in all areas just in case.

In this situation, what are my options? Should i let it ride and hope the mold won’t get inside the meat? Its been 3 weeks. Should I open up the bag and wipe it down with vinegar and rebag with another Umai bag?

Thanks for mentioning there is a definite procedure in the Q&A section, I will go look for it.

[Dustin]

Hi Ron, I was looking for the definite procedure in the Q&A section, I couldn’t find it. Did you mean the FAQ section? Could you please direct me to the definite procedure on how to handle my situation? Thanks!

[Ron Pratt]

You did it properly. Now as for that possible mold I would let it ride out without re-bagging. Mold such as that is on the surface only and does not “enter” the meat. Then after aging you will skim off that hard outer crust.

Heres the list I meant when I said Q & A.
https://www.drybagsteak.com/drybag-steak-faq.php#8
Ron

[Dustin]

Hi Ron,

Thanks for your advice. I will ride it out and trim carefully. I appreciate you sharing your wisdom and experience as always!

[Dustin]

Hi Ron,

When I am ready to open this dry age project and trim, should I first wipe down the outer bark with apple cider vinegar to get rid of the mold buildup? I have read in the forums that sounds like a best practice. My worry about cutting right into the primal with the mold on the outside is having the spores float around and get into the good inside meat while I am trimming. In you experience, have you had to trim a dry age primal with white mold on the outside bark? How did you handle it?

[Ron Pratt]

That is a fine idea.
Ron

[Will]

Hi, Ron! I’m newbie here.

I use this method to make dry sousages (i use this grinder), and also have some weird white spots on sausages. Is this also mold?

Thank you
Will

[Ron Pratt]

Yes – and see the reply above about wiping it down.
Ron

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