Beef - Cattle
Mutton - Goat & sheep
Pork - Pig
Veal - Calf
Venision - Deer

Myosin actins collagen elastin

The fat in the meat gives the meat texture, moisture, and flavour.

High biological value, proteins (collagen, elastin), fats, minerals (iron, sulphur, phosphorous), B-grp vitamins (thiamin, nicotinic acid, ribloflavin), 60% of water.

Fresh meat has a good red colour. If it is dull brown, it has gone stale. Mutton has a duller red colour compared to beef. Pork is pink, veal is pinkish beige.
Meat should smell fresh. Stale meat smells unpleasant.
Fresh meat should be springy to touch. It should be moist but not wet.
Grains of tender meat are fine and even, coarse-grained meat is most likely to be tough.
There should not be much bone or visible fats at a joint of meat.
Beef that has shorter muscle fibre with marbling fat between its fibres, is tender.
The fat of beef is creamish, that of mutton is white, that of veal is smooth, clear and firm, and that of pork is oily, smooth and white.

Meat should be sliced against the grain to shorten the muscle fibres. This is important especially when the meat is to be cooked quickly by frying. Slicing the meat this way will also make the meat easier to chew.

Meat can be tenderised by pounding it with a meat pounder, scoring it with a knife or chopping it into small pieces. These actions will break up the sheaths around the muscle and the muscle fibre bundles and thus making the meat easier to chew.

Acid-containing agents such as lemon juice, tomato juice and vinegar may be used to marinate it before it is cooked.

Enzymes in tenderisers break down proteins. However too much of tenderisers cause too much of the connective tissue and musle fibre to break down and giving it a mushy texture.

I will pwn you, meat.