Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general, meat that has been matured traditionally ('dry-aged') will ...
For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes ...