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Good quality beef depends very much on a number of factors, such as the age, breed and sex of the animal and how long it has been hung for. Quality beef should be plum red in colour and slighlty moist, very bright red beef denotes that the beef has not been hung sufficiently and is therefore not tender. Small flecks of fat through the meat, called marbling, helps to keep the meat moist and tender during the cooking process and gives a better flavour once cooked. Always choose beefwith little gristle between the fat and the lean meat.