All About Meats

4. Meat from cattle 14 weeks to 1 year old.
7. Occurs when our body does not get enough iron, therefore not producing enough hemoglobin.
9. The tenderizing method used to make hamburger.
11. The connective tissue that softens with moisture or acid.
13. A by-product of meat; used to change liquid into a jelly-like solid.
17. To cook uncovered in an oven.
18. The highest grade of beef.
19. The tough connective tissue that cannot be softened with cooking.
20. Meat from hogs.
21. A disease caused by a parasite which may be found in undercooked pork.
24. Making little slits on the surface of the meat in order to cut through some of the connective tissue; a mechanical method of tenderizing.
25. Meat from cattle 3 to 14 weeks old.
26. The type of bone found in the shuck section.
27. A popular breakfast meat made from pork sides that have been cured.
28. Meats that have been treated with salt, sugar and smoke.
29. Flesh of mature sheep.
30. ______ meats include the organs of meat animals.
31. The most tender cuts of meat come from this section.
32. Cooking small pieces of meat in a lot of liquid.
33. A variety meat which is very high in iron.

1. Meat from cattle older than 1 year.
2. The method of tenderizing meat by hitting with a meat mallet.
3. An enzyme used to tenderize meats which is made from the papaya.
5. Meat from sheep less than 14 months old.
6. Fat integrated or flecked throughout the meat.
8. Hanging meat so enzymes can make it more tender.
10. Meat that is fully cooked and sealed in containers.
12. Occurs when bacteria is transferred from meat or juices to another food or utensil.
14. Cooking meat above or below direct heat.
15. The form of iron found in food from animal sources; is more easily absorbed by the body.
16. A moist cooking method.
20. Classification of large or wholesale meat cuts; the cuts that grocery stores and restaurants buy.
21. The inner lining of the stomach of beef.
22. The type of protein found in meats.
23. Bone shape found in the sirloin.