Week 6

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Across
  1. 3. The tough, iridescent membrane on a tenderloin that won't melt.
  2. 6. A cold sausage mix where fat and meat are perfectly bound.
  3. 7. The government agency that MUST inspect all meat.
  4. 9. A lean, flat beef steak with long fibers.
  5. 10. The term for meat that continues to cook inside a hot pastry.
Down
  1. 1. The internal temperature (F) all poultry must reach to be safe.
  2. 2. The cut of beef used for corned beef or pastrami.
  3. 4. The connective tissue in shanks that turns into gelatin when braised.
  4. 5. Is "Grading" meat mandatory or voluntary?
  5. 8. The type of aging that loses the most moisture/weight.