Look for stir-fry, kabob, or stew meat that has a clear, red color. Beef is normally a purplish-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed beef also shows this purplish color. Packaged meat should be cold and the packaging free of punctures or tears; vacuum-packed meat should have its seal intact. Check the label for the “sell-by” date and make sure to buy it on or before that date.