- The color of the lean portions of beef should be a bright red.
- Vacuum pack beef and the interior of ground beef should have a more darker, purplish red color.
- When beef has been exposed to air it will begin to turn the familiar bright red.
- Ground beef contains meat from beef only in varying degrees of leanness from 70% -90% or more.
Beef that is about 70% lean usually loses more fat in cooking, whereas beef containing 90% lean will lose more moisture.
Young beef is classified as veal. The same guidelines as older beef.
- Veal is a lean meat.
- Veal has fine grainy texture, creamy pink in color.
- Fat is milky white.