Beef

Look for beef with a minimum of outer fat. The fat should be creamy in color. The bones should be soft looking with a reddish color. The meat should be firm, fine-textured, and a light cherry- red color. And yes, bone in or on the bone selections of beef is the preference of da Marco’s best customers that know meat.

Lamb

Meat from high-quality young lambs is fine-textured, firm and lean. It is pink in color and the cross sections of bones are red, moist and porous. The external fat should be firm and white and not too thick. In older lambs the meat is light red, the fat is apt to be thicker and creamy in color, and the bones may look drier, harder and less red than those of younger lambs.

Veal

Veal should be from almost white to a very light pink. The flesh should have a firm, velvety and moist look (but not watery). The bones should be small in width and fairly soft to the touch. They should be bright red, as though full of blood. The fat covering the meat should be slight and whitish in color.