What color should uncooked steak be?

Here's why:

* Myoglobin: The red color comes from myoglobin, a protein that stores oxygen in muscle tissue.

* Freshness: A bright red color is a sign of freshness.

* Marbling: The amount of marbling (fat) can also affect the color, with more marbling leading to a darker red hue.

Important Note: Don't confuse a dark red color with browning or discoloration, which can indicate spoilage.