Beef Basics

2. Meat from swine
4. Arguably the most valuable (expensive!) wholesale cut
5. Way to tenderize tough cuts of meats, as well as add flavor
11. "Heat method" used for tender cuts of meat
12. Processing method for meat; solution of salt, sugar, nitrates, etc
14. Meat from young cattle
15. Type of tenderization which includes cutting, scoring, pounding and grinding
17. The USDA completes this process; ensures meats are safe to eat
18. Moist heat cooking method which involves browning the meat and then adding a relatively small amount of water/liquid
20. Type of connective tissue which has a silver, translucent appearance; needs to be cut away before cooking or meat may curl
22. Judging beef for quality
23. Also known as a wholesale cut
24. Meat from young sheep
25. Depending on the shape of these you can determine the tenderness of the cut

1. Lengthwise direction of the muscle fibers
3. Type of muscles that help the animal move; these muscles are well developed with a good deal of connective tissue (and thus not tender)
6. Point at which meat has cooked sufficiently to make it flavorful and safe to eat
7. Small flecks of fat found throughout the muscle; sign of quality
8. Type of connective tissue which softens when cooked in moist heat and turns into gelatin
9. “Type” of meat; defined as edible organs and extremities of animals
10. Doneness level; internal temperature of meat reached 170 degrees
13. Building blocks of protein; meats contain all 8 essential
16. Another word for ground beef
19. Type of dry heat cooking method; meat is cooked over a direct heat source
21. Type of connective tissue which cannot be softened by heat; must be cut
23. USDA beef grade that has the most marbling