Cooking Methods

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Across
  1. 2. Do not form part of a carcass
  2. 4. Wrapping fat around meat
  3. 6. Calf up to 6 months
  4. 7. Form of primal meat cut
  5. 10. Wet and Dry are two primary methods
  6. 11. Encased in fat and duct emerge from centre
  7. 12. Older sheep
  8. 14. Hindquarter beef cut
  9. 17. 20% of muscle composition
  10. 19. Main source of flavour in meat
Down
  1. 1. Inject fat into meat
  2. 3. A connective tissue that can be broken down by cooking
  3. 4. Gammon cut
  4. 5. 54%
  5. 8. Forequarter beef cut
  6. 9. Pig weighs 8 - 15 kg
  7. 13. Tying legs & wings
  8. 15. Meat is composed of long thin muscles bound together
  9. 16. Improve appearance of meat
  10. 18. A connective tissue that cannot be broken down by cooking