Wholesale and Retail Cuts of Meat

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Across
  1. 3. BONELESS WHOLESALE CUT OF BEEF USED TO FEED LOTS OF PEOPLE
  2. 5. VERY FATTY PART OF THE CARCASS USUALLY CUT FOR BACON
  3. 8. COMMON BY-PRODUCT FROM SWINE FOUND IN ICE CREAM, FRUIT JUICE AND PAPER
  4. 11. IN SWINE, IT IS LOCATED ON THE UPPER AND LOWER PORTION OF THE FORELEG
  5. 15. COMMON RETAIL CUT OF PORK FROM THE SHOULDER AREA OF THE CARCASS
  6. 16. AREA OF THE BEEF CARCASS THE INCLUDES THE 13TH RIB AND THE ENTIRE LUMBAR VERTEBRAE
  7. 17. MOST COMMON BY-PRODUCT FROM CATTLE
  8. 19. 12 OF THESE CAN BE MADE FROM ONE HIDE FROM CATTLE
  9. 20. ANOTHER WORD FOR PRIMAL CUTS
  10. 21. AREA OF THE BEEF CARCASS WHICH EXTENDS FROM THE NECK TO THE 5TH RIB AND THE DORSAL OF THE BRISKET
  11. 24. IN SHEEP, CONTAINS RIBS 1-4
  12. 25. PROCESS FOR SECONDARY WHOLESALE CUTS TO BE SHIPPED TO STORES
  13. 26. USUALLY USED IN STEWS WITH SLOW COOKING PROCESSES TO BREAK DOWN THE LARGE AMOUNTS OF CONNECTIVE TISSUE
  14. 27. MOST POPULAR AND EXPENSIVE CUT OF BEEF FROM THE LOIN
  15. 28. BY-PRODUCT USED FOR THE MANUFACTURING OF LAUNDRY PRE-TREATMENTS AND CONTACT SOLUTION
Down
  1. 1. TOUGHER CUT OF THE BEEF CARCASS DUE TO LARGE AMOUNTS OF FAT AND CONNECTIVE TISSUE
  2. 2. BY-PRODUCT FROM SHEEP USED IN LANOLIN AND BASEBALLS
  3. 3. PRODUCTS OF THE ANIMAL USED AS AN INGREDIENT IN OTHER PRODUCTS
  4. 4. TYPICAL RETAIL CUT OF BEEF USED FOR FAJITAS
  5. 6. IN SHEEP, IT IS POPULAR AND COMMONLY PREPARED WHOLE
  6. 7. WHOLESALE CUT OF PORK USUALLY CURED OR SMOKED
  7. 9. BY-PRODUCT TAKEN FROM THE PANCREAS OF SWINE
  8. 10. AREA OF THE BEEF CARCASS THAT INCLUDES THE 6TH THROUGH THE 12TH RIB
  9. 12. SYSTEM THAT PROVIDES FOR STANDARDIZED MEAT ID AND NOMENCLATURE
  10. 13. BY-PRODUCT USED FOR THE MANUFACTURING OF ADHESIVES, TOILET PAPER AND DEODORANT
  11. 14. OTHERWISE KNOWN AS AN OVERGROWN T-BONE STEAK IN BEEF
  12. 18. WHOLESALE CUT OF THE CARCASS FOUND ONLY IN SHEEP
  13. 22. THE REASON WHY THIS WHOLESALE CUT IN SWINE IS EASILY OVERCOOKED
  14. 23. HIND LEG AREA OF THE BEEF CARCASS
  15. 27. AMOUNT OF WHOLESALE CUTS OF PORK