Even the store environment can influence what you see. Packaging, display cases, and lighting can make certain cuts appear especially vibrant, encouraging shoppers to reach for the reddest package without considering the other information available.
So what should you actually check?
Start with the label.
Look at the use-by or sell-by information, storage instructions, weight, and price per unit rather than focusing solely on appearance. A colorful package tells you one thing about presentation; the label gives you information that can help you make a more informed purchase.
Next, inspect the packaging.
Avoid packages that are leaking, badly damaged, swollen, or have compromised seals. The meat should be properly chilled, and excessive liquid inside the package can be a reason to take a closer look.
Once you get home, refrigerate raw beef promptly and keep it cold until you’re ready to prepare it. Avoid leaving perishable foods sitting at room temperature longer than necessary.
And remember an important point about food safety: you cannot reliably detect harmful bacteria simply by looking at or smelling meat. Unusual odor, sliminess, or other obvious signs of spoilage are reasons to discard food, but the absence of those signs does not guarantee safety.
When cooking beef, a food thermometer is far more dependable than color alone. Meat can look finished before reaching a safe internal temperature, while some properly cooked cuts may retain more color than you expect.
The smartest shopper isn’t necessarily the person who chooses the reddest steak.
It’s the person who looks at the whole picture—packaging, labeling, storage, handling, and proper cooking.
So next time you’re standing at the meat counter, don’t let bright red color make the decision for you.
Have you ever assumed redder meat meant fresher meat? Share your experience below, and pass this along to someone who does their grocery shopping by color alone.