MEAT & MEAT COOKERY

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Across
  1. 3. the meat of domesticated mature cattle over 12 months of age
  2. 4. refers to the edible flesh of animals
  3. 5. usually cured and smoked; comes from the pork leg
  4. 6. yellowish portion do not tenderize while cooking
  5. 7. smoked pork belly meat
  6. 8. the inner lining of the stomach of ruminant animals
  7. 9. this method of cooking is recommended for larger cuts of beef, veal, pork, and lamb
Down
  1. 1. dehydrated meats
  2. 2. collective name for all domesticated oxen
  3. 4. involves the soaking of meat in a solution called marinade