Am I just over reacting? Or will I get sick? Elk meat question

[HerkHunter]

This year I had to hang my buddy and I’s elk quarters in the walk-in cooler for about 11 days. The temp there is ~36-38 Degrees Fahrenheit. When I went to pick it up, the quarters started to have white mold on them. Was freaked out and devastated at first, but after doing some reading and talking to people smarter than myself, I determined it was ok. Now, while processing, I took photos because I always have wondered if this brownish tint is fine to eat, or if this means spoilage (see photos below)

I am used to the pink-tinted color of meat. I have only been doing my own deer and elk for a couple of years now so I wanna learn and make sure Im making the right call and not wasting anything but also not feeding my family spoiled meat. Thanks in advance!

 

[Jnasa]

What you are seeing is normal with longer hang times. It is the pigment responsible for meat color. It is a protein called myoglobin (similar to Hemoglobin in blood). It is bright red when oxygenated, dark red/purplish when deoxygenated such as vacuum sealed, and brown when oxidized.

Some browning is completely normal and fine to eat. With the temps you stored them in they will be fine. Trim the mold off and if there is any
Dehydrated (leathery) parts you can trim that off also.

If you have any other questions feel free to message me.