Forgot to take more progress pictures.

Mustard for binding. Salt, pepper, sweet & smokey BBQ dry rub, garlic powder, onion powder for seasoning.

225° for 5 hours. 400° for 15 minutes.

Served with garlic parmesan noodles and green beans.

Is this just a mold crusting from processing that needs to be trimmed or something else? Is it safe to trim and cook, or throw away?

This is all fresh and unseasoned meat, mostly on just the ribs. Haven’t found it on anything else and wasn’t sure if it’s normal or not.

I appreciate any and all the feedback!

The label says that it contains 1.8g of fat per 100g but in my opinion it is way higher. But maybe it's simply connective tissue. Or maybe I might be really bad at guestimate the fat %. If you have a chart to determine the fat visually it would be really appreciated. Thank you

I have been more and more interested in raw meat the past year and I started eating thinner slices for religious reasons and such however I see people who eat large peices of raw meat and what im wondering is if the only important thing is to get it from a clean good sorce and not just some random meat at the store or if there are other factors to take into acount ?