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Friday, April 21, 2006 

Cooking Tip #1: Should I buy this piece of beef?

Make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life. Look for beef that is firm to the touch. Choose beef that has a nice cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef, which, due to a lack of oxygen, has a darker purplish-red color. When the beef is exposed to the air again, it will turn to a bright red.

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