All About Meat

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Across
  1. 3. the primal cut is further subdivided into secondary cuts
  2. 6. meat from domesticated pigs
  3. 8. large,round, high-walled pots used fir boiling and simmering
  4. 9. specific parts of the animal cut further into smaller portions
  5. 11. lean mean with connective tissues and fat
  6. 12. large, heavy, shallow-walled pots used for searing, braising and stewing
  7. 15. round metal frames used for sifting dry ingredients
  8. 18. slices of meat which are either salted or dried
  9. 20. metal cups with ling handles that is usually used in measuring
  10. 21. strikes of white fat in meat
  11. 22. insoluble ligament that is yellowish in color
  12. 23. refers to the flesh of animals used for food
  13. 24. meat from mature cattle
  14. 25. are special cuts
  15. 28. usually bought directly to the farm
Down
  1. 1. heavy bladed and pointed blade used in sectioning raw meat
  2. 2. refers to frozen meat products whether cooked or uncooked
  3. 4. meat of a carabao
  4. 5. pointed blade usually 12" long used for slicing, chopping or mincing
  5. 6. refers to wholesale cuts
  6. 7. ossified tissues that forms the skeleton of the animal
  7. 10. refers to slaughtered animals
  8. 13. fats found within the muscle
  9. 14. used for light frying
  10. 16. fats found underneath the skin of the animal
  11. 17. newly slaughtered animals that came from slaughter house
  12. 18. a protein that is pearly white color and shrinks in hot water
  13. 19. meat from an old sheep
  14. 26. heavy square-nosed knife used to chop through bones and cartilages
  15. 27. metal bowls with feet and loop handle used for draining salad ingredients