I cut out 30 days dry aged prime rib into pieces and then put in a vacuum seal bag and froze them. I found these brownish spots on the inside of each piece. Is this normal or they are spoiled?
I dry aged them by myself. Temperature is around 2-4 degree Celsius and humidity level is around 80%. The outer layer that I trimmed off seemed a little oily, not slimmy, and formed a crust.