Meat Crossword

1. Meat of an older cow.
4. Market Forms of Meat; It is either salted, dried, or both.
6. for light frying; varying size.
7. Meat of a young sheep under 12 months.
9. Very short blade for paring fruits and vegetables.
10. This is found around and within the muscular tissue.
13. A person whose trade is cutting up and selling meat in a shop.
16. Heavy bladed and pointed used in sectioning raw meat or to chop through small bones and cartilage.
17. Perforated metal bowls with feet and loop handle; for draining salad ingredients after washing.
19. 12” long with a pointed blade to dissect around bones or to slice cooked meats.
23. Wide curving and pointed blade usually 12” long; used for slicing, chopping, or mincing.
26. Market Forms of Meat; It is subjected to quick-freezing after slaughtering.
27. Cuts of Meat; refers to the wholesale cut.
30. Measures interior temperature of meat being cooked.

2. Cuts of Meat; These are special cuts.
3. Cuts of Meat; These are the specific parts of the animal cut further into smaller portions.
5. Perforated metal bowls with long handles and hook for hanging; used for draining and straining.
8. This is the ossified tissue that forms the skeleton of an animal.
11. large, round, high-walled pots with loop handles for boiling and simmering.
12. This is lean meat with less connective tissue.
14. Market Forms of Meat; These are usually bought on farms.
15. Market Forms of Meat; This refers to the frozen meat products whether cooked or uncooked.
18. Cuts of Meat; The primal cuts are further subdivided.
20. Rectangular, shallow pans of various sizes.
21. Market Forms of Meat; It is where different cuts are arranged and labeled in an open chiller.
22. Meat of a pig.
24. Market Forms of Meat; refers to newly slaughtered animals.
25. Meat of an older sheep.
28. Meat of a young cow under 12 months.
29. It refers to the part of an animal used as food.