Pork: Look for light pink with a bit of fat marbling. Too pale and watery? Pass.
Ensure Safety Standards Always look for food safety labels. For packaged meat, make sure it has the right certs like FSSAI (in India) or your local equivalent. At open markets, trust clean stalls and avoid dirty, fly-ridden ones.
Feel the Texture Fresh meat has a firm texture and clear muscle fibers:
Red Meat: Slightly firm, springs back when pressed. Slimy or sticky? No good.
Poultry: Not watery or translucent. Sticky or wet to the touch? Poor quality. Tip: Choose meat with a consistent texture. Avoid overly soft, slimy, or spongy stuff.
Know Its Source Quality starts at the source. Ask where the meat came from and how it was raised. For red meat, grass-fed is best – leaner and healthier. Go for reputable vendors with clean practices. Knowing the source means peace of mind about chemicals and preservatives.