Meats

In general, when buying steaks or shoulder cuts for roasts and stews, look for meat that is well marbled without large chunks of fat. Do not buy excessively lean meats. Ground meats for pasta sauces, meatballs, and meatloaf if too lean will end up dry. When buying veal for scaloppine, look for a nicely trimmed piece of top round, then slice it yourself across the grain to ensure the scaloppine will be the most tender. If you must buy slices, make sure that there is as little gristle or membranes as possible and that the meat has been sliced across the grain. Poultry is best if it is free range (sometimes labeled cage free) because it tends to have less fat and more flavor.