Beef- Culinary Arts

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Across
  1. 5. Organic animals must have access to ______.
  2. 6. Meat of a swine.
  3. 9. Meat that has less marbling than prime.
  4. 11. Cattle 16-18 weeks old.
  5. 12. Fat within the muscle making the meat tender.
  6. 13. Why would meat be stored separately from other foods?
Down
  1. 1. The shoulder/neck area of the cow.
  2. 2. Muscles that are exercised by the animal.
  3. 3. Muscules not used in the movement of the animal.
  4. 4. A cut of meat that is initially separated from the carcass of an animal during butchering.
  5. 7. Grade of meat that is leaner than prime and choice.
  6. 8. Department that grades meat products.
  7. 10. Meat is the ______ of animals.