For Meat lover
While it's a good idea to limit the amount of red meat you consume, it's unnecessary to give it up completely. Let's learn to stay healthy while still enjoying eating meat.

Choosing Meat
The younger, the better. You can tell age of animal from its bone marrow. Young marrow is red and looks spongier. The cartilage appears thicker. Fresh beef looks moist and shiny red and its fat is yellow. Fresh pork is pink, with white fat. Freshness can reflect through fine texture, firmness (not too dry or too hard) plus lively color. Unfresh pieces will give a sticky feeling
when you touch it. Select proper type of meat for each cooking, for example, sirloin for steak, tougher meat for stew. Meat should be obtained from a legal slaughterhouse (so it was inspected and passed fit to eat).

Tips for cooking
When meat is grilled over high heat for a long time, a chemical compound named benzopyrene (believed to be a carcinogen) is formed. You should aware that cooking time, temperature, charred part and amount of fat affect the amount of benzopyrene formed. Thaw frozen meat to cut down cooking time and prevent scorching. Choose lean cut meat and trim visible fat. Remember that while marbling makes meat taste better, it also means fat content is higher.
To keep the meat juicy, don.t press down the patties when cooking.
Cook meat completely, but don.t overcook. With a meat thermometer, check that the meats you cook reach a minimum temperature of 71 ºC(160 ºF).

Always

Keep meat refrigerated until you are ready to cook. Wash your hands thoroughly before handling meat. Never let your eye be bigger than your stomach. Every time you eat meat, also try to fill your stomach with fresh vegetables. Think twice before heading to a BBQ buffet restaurant.
Have fun and enjoy your BBQ season!

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