Choosing Meat

There are a few general rules for selecting all meat. Look for good butchering (a skilled meat cutter follows the contours of muscle and bone), with small cuts sliced evenly or in uniform pieces so that they cook at the same speed. Cuts should be trimmed of sinew, leaving enough fat to keep the flesh moist. Except in France, it is rare to see boned and tied roasts at the butcher’s.