Look for top loin steak with a clear, red color. Normally, beef is purplish-red, 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 the darker color. Vacuum-packed top loin steak also shows this purplish color. Packaged top loin steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. To check for freshness, touch the steak; it should be firm, not mushy. Also check the label for the “sell-by” date and make sure to buy it before or on that date.