Meat problems

Do you have a nearby store which has a meat market, not just packaged meat in a particular aisle?

If so, you may want to start there. Most meat markets will be glad to help you pick out a good cut of meat, especially if you let them know you are new to the process and want advice as to what cut is best for the recipe you plan to prepare.

If not, I generally look for meat which has good color and little fat; I tend to avoid packages which have a lot of blood leakage but that's just a personal preference. Your best bet (if you don't get assistance from the butcher) is really going to be trial and error so you can learn what you like - everybody's preference is different.

The answer provided is a good one. Also, you can't go wrong by buying a good, tender cut of meat like a loin chop, loin roast, filet of pork or filet mignot of beef. Test things out to see your own personal preferences.

Good beef, as in tender, has to have some marbling. That marbling is fat and fat makes the cut more tender. Too much fat, of course, is no good but none or very little is also no good. If there is blood in the packaging it is a sign that the meat has been in that package for at least a few hours. Many grocers use red food coloring to brighten the color of beef. My preference is to shop where the meat looks almost brownish because they don't use food color. It's really ok to ask to smell your selection before they wrap it; how else will you know how fresh it is? Hope this helps and enjoy your cooking adventures!