3) Document how the product was packaged, what the packaging material looked like. Did the product look like it was packaged at that retail location or prepackaged and delivered case-ready to the retail store? 4) Document what is the fresh meat product, what muscle is it, what wholesale cut is it a part of, was it ground or intact, needle-tenderized, enhanced, etc. or could you tell? What impact do those parameters have on the cookery of the product? If it was not effectively labeled, how were you able to identify what the product was? 5) What cookery method will you choose and why did you chose that cooking method?