Meat
Across
- 3. streaks of fat found in meat. The more marbling meat has, the more fat it contains.
- 5. When buying fish try and buy_____for lower costs.
- 8. adding vinegar, wine, or tomato juice to marinade.
- 11. makes up 75% of meat. This is why shrinking can be a problem when cooking meat.
- 13. meat from cattle that is a few weeks old.
- 14. makes up 20% and is the most solid component of meat.
- 15. Any type of domesticated or captive bird that is raised for meat, eggs, or feathers is referred to by the term.
- 16. have a backbone and fins.
- 18. protein fibers binding together in meats.
- 19. _______ allows farmers to “fatten” cattle quicker than if they were on a grass only diet.
Down
- 1. meat from sheep that is less than a year old.
- 2. guarantee of wholesomeness.
- 4. a quality stamp.
- 6. an oval object that is produced by a female bird and which contains a baby bird
- 7. have a hard shell.
- 9. The properties of meat are determined by the ____ of the animal.
- 10. meat from cattle that is over a year old.
- 12. is meat from pigs.
- 14. Any type of domesticated or captive bird that is raised for meat, eggs, or feathers is referred to by the term.
- 17. have a backbone and fins.
- 20. makes up the remaining 5%. Fat adds juiciness, tenderness, and flavor.