SELECTION OF MEAT
BEEF—Dull red as cut, brighter after exposure to air; lean, well mottled with fat; flesh, firm; fat, yellowish in color. Best beef from animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet, soft, or pink beef.
VEAL—Flesh pink. (If white, calf was bled before killed or animal too young.) The fat should be white.
MUTTON—Best from animal 3 years old. Flesh dull red, fat firm and white.
LAMB—(Spring Lamb 3 months to 6 months old; season, February to March.) Bones of lamb should be small; end of bone in leg of lamb should be serrated; flesh pink, and fat white.
PORK—The lean should be fine grained and pale pink. The skin should be smooth and clear. If flesh is soft, or fat yellowish, pork is not good.