crossword puzzle

2. Meat is a muscle The grain refers to the muscle fibers, and the direction in which they run
5. The Food Safety and Inspection Service, an agency of the United States Department of Agriculture
6. The center of the steak becomes supersaturated with liquid
9. Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness. Meat hanging in a cooler room
10. rope used too wrap meat
14. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling
16. smaller portions of food too lower intake
17. Commodity standards and grades provide a means for measuring levels of quality and value for agricultural commodities
18. Silverskin is an extremely tough connective tissue commonly found on beef and pork tenderloins
19. choice beef is high quality beef, but has less than marbeling

1. a tough, high-tensile-strength band of dense fibrous connective tissue that connects muscle to bone
3. Skeletal muscle cells are the individual contractile cells within a muscle
4. Tissue that supports, protects, and gives structure to other tissues and organs in the body
7. Tenderness is a quality of meat gauging how easily it is chewed or cut
8. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.
11. burn or scorch the surface
12. Irradiation is the process by which an object is exposed to radiation
13. Muscle tissue can be categorized into skeletal muscle tissue, smooth muscle tissue, and cardiac muscle tissue
15. Select beef is very uniform in quality and normally leaner than the higher grades