Meat and Poultry Review

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Across
  1. 2. Small white flecks of fat that melt during cooking, enhancing flavor and tenderness.
  2. 3. This is one of the common beef grades, indicating high quality.
  3. 5. Recommended internal temperature for these cuts is 155F
  4. 6. Meat from sheep less than a year old, known for its unique flavor and bright color.
  5. 8. Includes crustaceans, mollusks, and bony fish, rich in omega-3 fatty acids.
  6. 9. Broiling, grilling, and roasting are examples of this cooking method for tender cuts.
  7. 12. Proper internal cooking temperature for these cuts of meat is 145F
Down
  1. 1. All meat and poultry must undergo this process for safety and wholesomeness in the U.S.
  2. 3. This is any bird raised for food, like chicken or turkey.
  3. 4. Braising and stewing are examples of this cooking method for less tender cuts.
  4. 5. The USDA does this to classify meat and poultry based on quality.
  5. 7. This meat comes from cattle older than one year and can vary in tenderness due to muscle movement and age.
  6. 10. Meat from this animal is commonly used in sausages, bacon, and ham.
  7. 11. Meat from young cattle, known for its mild flavor and smooth texture.