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.

 

[Laelkhunter]

Should be great eating!! There is a local supermarket (Rouses), that has a meat cooler in the meat department. It is a plexiglass type structure about half the size of a phone booth. In it, they store the best top grade meat (mostly ribeye) that is aged for weeks. The temp and humidity is closely controlled, and the meat in it has the white mold on it that you describe. This stuff sells for around $40 to $60 a pound. All of this to say that yours should be fine, and dry aging is supposed to make it better tasting and more tender. If the temps didn't get above 40* you should be good.

 

[Flatbrimmer]

Yeah dude, I bet when you trimmed that same hunk of meat up of all that outer leather, it looked like the best damn hunk of meat you’ve ever had the privilege of cutting up. Bon Apetite, my friend! Sase Bon!

 

[Raisin Bran]

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.

This is spot on! Couldn’t have said it better. Enjoy the best meat out there.

 

[HerkHunter]

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.

Thanks so much! Appreciate ya

 

[HerkHunter]

Should be great eating!! There is a local supermarket (Rouses), that has a meat cooler in the meat department. It is a plexiglass type structure about half the size of a phone booth. In it, they store the best top grade meat (mostly ribeye) that is aged for weeks. The temp and humidity is closely controlled, and the meat in it has the white mold on it that you describe. This stuff sells for around $40 to $60 a pound. All of this to say that yours should be fine, and dry aging is supposed to make it better tasting and more tender. If the temps didn't get above 40* you should be good.

Thanks for the info. Im excited to try some

 

[Laelkhunter]

Thanks for the info. Im excited to try some

Just try to remove any "fat" or white tissue from the meat before you cook it. That is where any gaminess will be, and will make the meat seem tougher. I usually lay the meat on a cutting board with the silverskin down, and use a long flexible blade fillet knife to run it between the silverskin and red meat. You will end up with the silverskin in one piece and easily removed to be discarded.

 

[winmag]

Looks like normal aged meat to me. Give it a sniff. If it’s spoiled, your nose will tell you.