Greenish spot, should I be worried?

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3 weeks 1 day ago #14841 by Amitw
Hey everyone, this is my first time using the UMAI dry bag. I have a piece of sirloin in my refrigerator for 11 days and there is a greenish spot on it
should I be worried? Is there something I should do?

Thanks

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3 weeks 19 hours ago #14843 by RRP
Replied by RRP on topic Greenish spot, should I be worried?
Did you transfer that meat from a cryovac bag right into the UMAi Dry® bag? If not then that mold spot was bacteria already on the meat, but not visible. Mold is on the surface, not inside the meat. At this point I'd say you are fine and you will be trimming off that area anyway.
Ron

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3 weeks 19 hours ago #14844 by Amitw
Replied by Amitw on topic Greenish spot, should I be worried?
No, the meat didn’t come in a cryovac bag.
So I can leave it to in the fridge to complete 30 days and just trim the outside like normal?

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3 weeks 19 hours ago #14845 by RRP
Replied by RRP on topic Greenish spot, should I be worried?
As I suspected the bacteria was already on the meat when you started. At this point just watch it, but avoid handling the bag & meat for fear of tearing a hole. Once you have reached your desired length of time let your nose help you make sure the meat is fine - though I believe it will be.

The only added consideration is 30 days for a sirloin is the shortest time. Actually being such a thick and dense cut it can go 45 days which will produce more taste from your dry aged effort.
Ron

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3 weeks 19 hours ago #14846 by Amitw
Replied by Amitw on topic Greenish spot, should I be worried?
Awesome, thanks!

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