Across
- 3. What is the color of the fat, from a calf?
- 4. What is the name of the cattle breed from which we get Kobe-meat?
- 6. What is the Danish name for a cow that has not calved?
- 9. Beef (220g) from tenderloin.
- 11. Braised shanks
- 13. What do you call a neutered bull-calf?
- 15. Back leg of beef
- 18. Saltet and boiled for "Smørrebrød".
- 19. From this cut you get the T-bone and porterhouse-steak.
- 20. This is the most widespread cattle breed (race) in the world.
Down
- 1. This big cut is not that tender. You mostly braise og boil it.
- 2. Muscle with very little connective tissue
- 5. What is the color of the fat, from an old dairy cow?
- 7. What do we call the fat structure of meat?
- 8. This cattle breed is very fatty in the meat structure.
- 10. From this cut you get the côte de bouef and rib-eye steak.
- 12. Beef for two persons from tenderloin.
- 14. Beware. The muscle fibers each go their own way!
- 16. You can feed cows on corn, grain or...
- 17. The entrecôte is cut from here. Counter fillet in French.