Bright Red Beef
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Once the meat is cut and exposed to oxygen it will turn bright red.
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mykrawc Was the meat wrapped when it was hanging? Where was it hanging, in the barn or a walk in cooler? What was the temperature it was held at? The brightness of the meat is dependent on the amount of myoglobin in the meat. Here is a great article from the USDA on the color of meat https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index
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