What are some characteristics of unacceptable fresh beef?

Visual:

* Color: Beef should be a bright red color.

* Unacceptable: Grayish or brown color, especially when it's a deeper, dull brown (can indicate spoilage).

* Surface: Should be smooth and moist.

* Unacceptable: Slimey, sticky, or dry surface.

* Fat: Should be firm and white or creamy yellow.

* Unacceptable: Yellowish, rancid-smelling fat (can indicate age or improper storage).

* Packaging: Should be intact and free of leaks or punctures.

* Unacceptable: Torn, leaking, or excessively bulging packages (can indicate spoilage).

Smell:

* Fresh beef: Should have a mild, slightly sweet smell.

* Unacceptable: Sour, ammonia-like, or putrid odor.

Touch:

* Texture: Should be firm and springy to the touch.

* Unacceptable: Soft, mushy, or slimy texture.

Other Considerations:

* Date: Always check the "sell-by" date and try to purchase beef as close to that date as possible.

* Storage: Beef should be refrigerated at 40°F (4°C) or below.

* Handling: Avoid leaving beef at room temperature for extended periods.

Important Note: It's always better to err on the side of caution. If you're unsure about the quality of fresh beef, it's best to avoid buying it.