Meat

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