Near the vegetable and fruit markets (souks) in Morocco, you will easily spot the meat market; small stalls specializing in particular meats: one for beef, one for lamb, one for poultry; even one for offal, or innards. These are open-air affairs. If you’re squeamish and used to the refrigerated, hormone-filled shrink-wrapped proteins in America, relax! Moroccans and other cultures have been shopping in this manner for centuries with no harm done. Also remember, when you’re cooking meat, poultry or fish, the high heat will effectively burn off any dust from the market.