Meat terminology

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Across
  1. 2. A meat cut with a bone, often grilled
  2. 3. A prized cut found in both pork and beef
  3. 4. High-heat cooking over open flames
  4. 8. A tender cut of beef from the back
  5. 11. Meat that comes from cattle
  6. 12. Meat from an older sheep
  7. 14. An edible part of the head, considered offal
  8. 15. A dry heat cooking method, ideal for large cuts
  9. 17. Offal often used in pies
  10. 18. Slow cooking in liquid, often for tough cuts
  11. 19. A common poultry meat
Down
  1. 1. A type of offal, high in iron
  2. 2. Small, thin slices of meat, often crumbed
  3. 5. Meat from a young sheep
  4. 6. Meat that comes from deer
  5. 7. A tough beef cut, often slow-cooked
  6. 9. A cut from the rear of beef or lamb
  7. 10. Meat that comes from pigs
  8. 13. Cook meat slowly in a small amount of liquid
  9. 16. A delicate offal cut, not sweet and not bread