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