Fresh meat is a perishable foodstuff, especially if improperly handled. So make sure that the meat you are buying has been properly handled and processed. Here are some "meat-y" tips that could give you an idea of how "quality meat" should look like and what to consider when purchasing them.

Think clean and safe.
Is your butcher's shop clean? Are gloves, caps and aprons de riguer dress-code requirements in your favored establishments? Not unless you know these people personally should you even consider buying in run-of-the-mill butcher shops. Indeed, it would be better if you purchase your meat in antiseptic looking supermarkets and groceries, rather than in places where your health could be compromised.

Do a little background check.
Take note of who delivers the meat products to your favorite butchers. If possible try to see if they were properly delivered (i.e. refrigerated) prior to being cut and sliced. Take note of how the delivery personnel carry the meat products as well. Observe if considerations for proper hygiene are being practiced.

Regarding the meat, think pink and red.
Beef has an attractive red hue to it when fresh; while pork has a healthy pinkish tinge. These colors are also an indication that the correct age for slaughtering (or harvesting) was observed. Also, always remember that refrigeration after slaughtering is best for locking in the meat's freshness.

Think quality.
It is easy to tell if the animals that are bred for meat are well-fed and thus, of high quality. Animals that are improperly nourished usually have fatty and tough meat. On the other hand, animals that are given proper nutrition, food supplements and medication have firm, fine-grained meat with a nice hue.