Not all meat types or meat cuts are of good quality, hence it is important to know what factors distinguish the good from the bad. Meat qualities are often defined by traits such as firmness, juiciness, appearance, odour, tenderness and taste. A good meat has a uniform colour throughout; it has marbling which is defined as streaks of fat found within the red meat.  Meats with higher levels of fat tend to be more juicy and flavoursome.

Good meat has a delicate smell which is unique to the specific meat type. Any foul or strange odour signifies decay.

Meat should also be tender and firm when held or touched and must not be too soft or tough. The age of the animal also plays an important part in the overall taste, appearance and grade of meat - the younger the animal, the more tender the meat and subtle the flavour; while the older the meat, the more firm and flavoursome. It is also worth noting that each different meat type has its own specific taste.