Dry aged questions, browning and white specks

So, I updated the pictures in the opening post, it was not frozen in the umai dry. The process I took was 45 days dry aging, then slicing into individual steaks. I vacuum sealed it in the foodsaver bags and threw it into the freezer. After two weeks have elapsed, the steaks are completely brown. I am not sure if freezer burn happens for vacuum seal, but lets just say that might be the case. What should I do for future to prevent this? oxidation of meat causing it to brown typically is reduced significantly in a vacuum seal, so not sure why mines completely browned. I don't know if there are specifications to freezing which I was not aware of?

After a bit of research, turns out vacuum sealing actually causes faster browning because of the oxygen being pulled out of the meat per www.scienceofcooking.com/why_red_meat_turns_brown.htm

I thought browning was caused by oxygen exposure, turned out based on that link, it is the opposite.