What are the two quality points to look for in prepared red meat?

When evaluating prepared red meat, two key quality points to consider are tenderness and juiciness. Tenderness is indicative of the meat's cooking method and the cut used, as well-marbled cuts generally yield a more tender texture. Juiciness, influenced by the meat's fat content and moisture retention during cooking, enhances flavor and overall eating experience. Together, these qualities contribute to a satisfying and enjoyable red meat dish.