Before you buy any "fresh" meat products from a store please check the following:

-Coloration-> although brown meat might not mean that the meat is bad, this means that the meat has 1. been resting for a while... possible indication of how long ago it was cut. 2. that it was placed under other meat and the weight pressed the blood into the absorb pac. In chicken make sure its not green, or an un-natural yellow color.

-Date-> Never trust Meat clerks to find all the past dates... its not uncommon to miss cuts, that during a busy day such as the 4th of july, that some old cuts get pushed to the rear... Know that all meat is "Rotated" the oldest cuts are cycled to the front, the newer fresher cuts are placed in the back, this causes the typical person to grab cuts in a rush limmiting the loses of the store... meat depts typicaly net 60% of a stores revenu. On days like the 4th... its almost 90%. Some better known grocery store chains such as Kroger, will mark down meat after 3 or 4 pm. this meat that is at a reduced price is older cuts they want to move out the door, these aren't bad cuts just make sure thats is what you're sure you want to be eating first examine it closely.

Packaging- This applies more to pre packaged meats like bacon or hotdogs... Fresh cuts are trayed up and wraped in a platic and sealed with a heat iron, just make sure the meat isn't loose and falling everywhere, if the package is sticky from blood ask a clerk for a re-wrap. With packaged meats never buy any that look foogy, these are called "Leakers" commonly these means the seal has broke and air is entering the package, however it can be the first sign of Anerobic resperation (a form of resperation,breathing used by microbes) Just hand these packages to the clerk who should dispose of them. Can goods that are dented, distended or otherwise on can like should NEVER be purchased.

Smell- Ppl will start looking at you funny when they see you smelling the meat, but your not gonna be the one in the hospital. The meat shouldn't have any strong odor. No "fresh" smells should linger, and it shouldn't smell like sulfur, fishey, or like a garbage can.

Texture- never mushy or hard, should be supple and springy... ok these are hard to determine if you don't know your cuts of meat. but ne who

Well i hope that helps ne one with questions on proper meat selection.

My mom is a vegetarian. I don't know how you ladies do it (health reasons or otherwise), I just wouldn't have the willpower.

In the words of the great Ali G - "Respect."

And HOW!

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