MEAT

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Across
  1. 2. Meats of domesticated sheep
  2. 4. Meat from deer/goat
  3. 6. Has collagen, elastin and reticulum.
  4. 7. Is pearly white color, swells and shrinks in hot water, causing the disintegration of the muscular tissues which causes its tenderization.
  5. 9. Highest quality cuts of beef comes from this part
  6. 11. Slices of meat, which are either salted, dried or treated with curing salt
  7. 12. This is at the back of the cow on the rump and hind legs
  8. 14. Is the insoluble ligament that is yellowish in color
  9. 15. Newly slaughtered animal
  10. 18. Meat from cattle over one year old
  11. 20. Meat from carabao
  12. 21. This is the upper part of the cow’s legs
  13. 22. Refers to the flesh of animals used for food
  14. 23. Flesh of a young calf, 4-5 months old
  15. 25. cut Is a piece of meat initially separated from the carcass of an animal during butchering
Down
  1. 1. Also called the short plate
  2. 3. The ossified tissue that forms the skeleton of the animal
  3. 4. Mostly sold in supermarkets where differelabeled in an open chiller
  4. 5. tissues Found around and within the muscular tissues
  5. 7. tissues Are found around the muscles and within the muscles.
  6. 8. tissues Lean meat with connective tissues and fat
  7. 10. Frozen meat products whether cooked or uncooked, also includes canned meat products
  8. 13. This comes from the forequarter of a cow
  9. 15. These are chilled/frozen
  10. 16. The part above the short plate
  11. 17. This cut is from the cow’s breastbone area
  12. 19. Is a boneless cut of meat located below the loin
  13. 21. high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying.
  14. 24. Usually bought direct to the farm
  15. 25. Meat from pigs