<http://schema.org/articleBody>
"  Beef: Look for meat that is firm, slightly moist, and light to bright or dark red in color. Bones should be red and porous. Fat should not be overly thick in proportion to meat. Lamb: Look for meat that is firm, pink to light red in color, and fine-textured. Bones should be red and porous. Fat should not be overly thick in proportion to meat. Pork: Look for meat with a lot of grayish-pink to light red meat in proportion to bone and fat. Smoked pork products include ham, smoked hocks, and bacon. Hams are usually sold fully cooked except for bone-in country hams, which need to be soaked and cooked like raw pork before eating. Veal: Look for meat that is white or very pale pink; the redder the meat, the older and tougher the veal. Fat should be thin in proportion to meat. Chicken: Broiler-fryers (11/2 to 4 pounds) are all-purpose chickens that can be broiled, fried, braised, roasted, or stewed. Roasters are 31/2 to 6 pounds and meaty and tender. Stewing chickens are older, weigh 5 to 6 pounds, and need to be cooked slowly to make them tender.Capon (neutered roosters): These birds weigh 6 to 8 pounds and have especially tender meat. Turkey: Although modern toms are as tender as hens, hens usually cost more per pound. Look for plump birds with substantial meat over the breastbone. Two 12-pound birds are sometimes a better choice at the market than one 25-pounder. Duck: These birds are usually 2 months old and weigh 6 to 7 pounds. One duck will serve 3\u20134 people. Goose: The tastiest and most tender geese weigh 12 pounds or less and are no more than 6 months old. Allow about 1 pound per serving. Fish: While most seafood on the market is safe and wholesome, it&amp;#039;s always best to buy from a reliable source whose suppliers are equally reliable. In whole fish, look for clean gills, clear eyes, and undamaged skin. In fillets and steaks, look for glistening flesh. Watery or dried edges indicate previous freezing or poor handling. Odor should be briny, but not pungent \u2014 no strong or fishy smells. Shellfish: Except for shrimp and scallops, fresh, uncooked shellfish should be alive when bought, and cooked within one day. Excerpted from Good Housekeeping&amp;#039;s Complete Household Handbook (Hearst Books/Sterling Publishing). "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16915/buy-best-meat/?src=shelter_footer>