Redder Osage that is darker with more red streaks seems to be more denser and better stuff than lighter "highlighter" yellow colored osage. At the same time if it is just one ring that is dark red instead of red streaks through out the whole wood, that happens to me almost everytime I cut osage no matter what quality of osage it is. Alot of times I will use that red steak as the ring I split a belly split off, or at least the excess belly wood on the stave, I don't typically cut anything big enough for a belly split stave, lol. Not until I upgrade from my 12 dollar handsaw that is.