1. Choose fresh beef that feels dense and looks bright red.

It should appear dry and have tightly packed muscle fibres too, says Ajax Lam, logistics and sales manager at Australian supplier Silverdale/Rosedale Ruby Beef, Providore Global. If you press the vacuum-packed meat lightly and see some blood oozing out, it’s a good indicator of its freshness.

2. Season beef with a dry rub or a wet rub.

To bring out even more flavour from your beef, try seasoning it with a wet or dry rub. Dry rubs tend to be made with salt, pepper, garlic powder, and condiments like chilli and onion powder. Pat the meat dry with paper towels, apply the rub and let it sit for at least 30 minutes before cooking. Wet rubs are mixed with olive oil and double as marinades and tenderisers, and are best left for several hours or even overnight for deeper infusions.

3. Give it a whiff when cooking.

When cooking, the best way to find out if the meat is in good condition is to smell it, says Ajax. Beef that has gone bad will smell sour or like rotten eggs.

4. Consume fresh beef within two to three days upon purchasing.

If you can’t, then portion out the meat, repack it and store it in the freezer. At selected FairPrice stores, staff will vacuum-seal fresh the beef to keep it fresh for about 15 days in the refrigerator without any thawing needed.