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What you have is a 2 week aged steak that could have some mold or fungus on the surface of the meat. Many restaurants age their beef several weeks and even months. But after the meat has been aged and all that beef flavor has been enhanced, the meat is usually trimmed off the exposed edges removing any harsh mold leaving a red and clean meat surface to cook. Only the exposed to air surfaces are impacted by any mold or fungus. The meat under it is delicious and fine to eat.

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12y ago

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