When purchasing beef, the meat should be moist but not shiny, have a good color, and should not have an off-putting smell. The packaging should be tear-free. Depending on the cut, the qualities to evaluate beef are the marbling (the fat mixed into the meat), color, ratio of bone to meat, ratio of fat to meat, and the shape of the cut. The color of the meat varies from pink to dark red according to the cut, age, breed, and gender of the cow, and whether the beef is fresh or dry aged. Aging beef enhances the flavor of the beef, although it costs more as the meat will have lost some of its water weight which they make up for in the price.