Meats: Foods & Nutrition

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Across
  1. 2. figure the cost per ___ when buying beef
  2. 6. from young sheep less than a year old
  3. 8. one of the b-vitamins found in meat
  4. 9. steaks that are broiled to 170*F internal temperature
  5. 12. mandatory by the USDA for safety
  6. 14. building blocks of protein
  7. 16. a juice that could be used to tenderize meat
  8. 18. the best way to determine doneness in roasts
  9. 19. a nickname for the variety meat of the thymus gland
  10. 20. a very tough, yellow connective tissue
  11. 22. from cattle more than 1 year old
  12. 23. a dry heat method using a rack and an open pan
  13. 24. a form of tenderizing that breaks down muscle fiber
  14. 25. ___ heat methods are used for tender beef cuts
Down
  1. 1. a nutrient that helps build body tissue
  2. 3. voluntary procedure to determine the standard of beef
  3. 4. protein material that binds muscles together
  4. 5. from young calves (1-3 months old)
  5. 7. a nutrient that helps the blood carry oxygen to and from the cells
  6. 10. from hogs less than a year old
  7. 11. thin, white or transparent connective tissue
  8. 13. highest USDA grade of beef
  9. 15. small white flecks of fat
  10. 17. a moist heat method using a small amount of liquid
  11. 21. a liquid containing a food acid used to tenderize