Meat, Poultry, and Seafood

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Across
  1. 1. meat which comes from cattle; is regulated with a specific grading system
  2. 5. cuts of meat which are ready for sale
  3. 7. meat which has been cooked to an internal temperature of 160°F (71°C) and until drops of juice rise to the surface; offers resistance when pressed
  4. 10. primarily lives in salt water; has a shell but no backbone
  5. 12. original cuts of a carcass
  6. 15. meat which has been cooked with high heat on both sides to at least an internal temperature of 140°F
  7. 16. ensures meat stays closer together which helps retain juices
Down
  1. 2. can live in fresh water or salt water; has a backbone
  2. 3. meat which comes from a bird
  3. 4. searing the meat before cooking in a flavorful liquid
  4. 6. meat which comes from young cattle; mostly male calves from dairy herds
  5. 8. large muscle fibers from four legged animals
  6. 9. dry and tender portion of the poultry
  7. 11. moist, fatty and flavorful portion of the poultry
  8. 13. meat which comes from swine; is regulated with a specific grading system
  9. 14. leaving a carcass in large sections for 24 to 48 hours to enhance flavor and tenderness of the meat