Changed my mind about dry aging in the bag after a mold mess in Ohio

Had a small batch of striploins going in the Cryovac bag for 21 days. Checked them last Thursday and found green spots on two of them, not the good kind of mold. That ruined the whole experiment for me, about $180 worth of beef down the drain. The old school guys at the Cleveland market said to just use a wire rack in a dedicated fridge with airflow, and honestly a few test cuts since then have tasted cleaner and more consistent. Has anyone else tried the bag method and hit the same wall?

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the_daniel27d ago

Man that $180 hit hurts, sorry about the green mold ruining your batch.