Bought our first cow and picked it up from processor today. Never noticed this on any meat we’ve had from there before. Is it ok?

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!