Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...
For roasting, choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean.