Found some spots on dry aged beef, getting slimy. Need advice
Your conditions were both too warm and too low of a humidity. Ideal for 'dry aging' is 32.5°F to 33.8°F (0.5°C to 1.0°C) at 80%-85% humidity. 


  Firstly, temperature control is critical to slow and almost stop the
  rotting process. Beef is received right after slaughter and it must be
  held at a core temperature of around zero degrees (this is done by our
  cool room running between −0.5 and 1 °C). Secondly, airflow is
  critical. Increasing the airflow around the aging room is needed to
  make sure that the fresh beef dries as quickly as possible on the
  surface to stop bacteria and potential mould growth. To achieve this,
  we have a number of ceiling mounted fans to push air in different
  directions around the room (Fig. 2). Thirdly, the use of UV lights is
  crucial to kill any air borne bacteria (Fig. 3). Lastly, the humidity
  is important and it must be between 80% and 85%.


Toss it and start over. (Bonus points for the effort though...not many have the patience to try to dry age their own beef)