When choosing meat the general principle is to look for signs that it has come from a young animal.

• It should not be too fatty;
• The joints should be reasonably small;
• It should be of a firm texture; and
• It should not have too much gristle

(Although the expectations about the quantity of fat and gristle do depend on the particular cut of meat.)

Meat should never be slimy; it should be moist but not gelatinous (with the exception of veal) and it should not smell. Any exposed bones should be pinkish blue in colour, the paler the fat the better.

Always allow meat to breathe, so if it comes tightly wrapped up, pierce the clingfilm and refrigerate for not more than 2-3 days. Raw meat should always be stored at the bottom of the refrigerator so that no raw blood can drop onto cooked food – this can be the cause of food poisoning.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]