CHOOSE PERFECT CUTS OF RED MEAT – Red meat such as beef, pork & lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color & should not be dry. Look for even, well-cut meat that is free from sinew & excess fat. To store your meat, it is best to loosely wrap it on a plate & put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days of purchase.