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It really depends on the cut if meat and how you're going to prepare it. If you're grilling a steak you want to look for marbling (veins of fat running through the steak), however if you're making Veal Marsala you want a thin cut.

A few universal things to look out for are:

1. The meat shouldn't have a bad odor. If it smells like anything that makes you think of rotting garbage, don't eat it

2. It should look essentially like what you see in commercials. What I mean by that is that red meat should be, well, red - not grey. Chicken and pork should be pinkish. Lamb should be a darker shade of red than ground beef, almost the color of a burger after it's been cooked. And lastly, veal should be whitish in color, not pink. You can pound the pink Veal for 2 days and it will never get tender.

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