beef!

1. a slicing method across the grain of the meat to enhance tenderness
5. a tender and flavorful cut from the rib section known for its marbling
6. the highest USDA beef grade based on marbling and maturity
8. grade a rating that estimates the amount of usable meat from a carcass
9. a cut from the rear back portion prized for its balance of flavor and tenderness
10. storing beef in vacuum-sealed bags to retain moisture and enhance tenderness
11. from cattle raised primarily on grass diet known for leanness and distinct flavor
13. intramuscular fat in the meat that enhances flavor and tenderness
15. a lean cut from the rear leg often used for roasts or ground beef
16. a USDA grade with leaner cuts and less marbling
17. a cut from the shoulder area used for roasts or ground beef
18. the most tender cut of beef located along the spine often used for filet mignon

2. a high USDA beef grade with less marbling than prime
3. a process of aging beef in controlled conditions to improve tenderness and flavor
4. cuts from the rib and plate primals that are rich in flavor but require slow cooking
7. a lean cut from the abdominal muscles often used for grilling or stir-fry
11. from cattle finished on grain for increased marbling and tenderness
12. a tough cut from the leg used mainly for stews and soups
14. a cut of beef from the breast or lower chest known for its toughness but rich flavor when slow-cooked
19. a flavorful cut from the back end used in roasts or steaks