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Many consumers mistakenly choose beef cuts by their colour; however, it is not the best indicator of quality.
When beef is first cut, it is dark reddish purple in colour, but within minutes its surface quickly turns to a bright red in the presence of oxygen in the air. However, if the oxygen can�t get through the packaging material, the meat can remain dark.
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For the same reason, it is natural for the inside of a package of ground beef to be dark while the outside is bright red.
If beef has been well aged, it can also be slightly darker in colour.
The best indicator of freshness is the "packaged on" date or the "best before" date.
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