Across
- 2. Known for tenderness and high fat content, yielding prime rib and ribeye steaks.
- 5. Extensively used muscle, often cross-cut for slow-cooked braised dishes like osso buco.
- 6. Contains higher fat, providing cuts like skirt steak, hanger steak, and short ribs.
Down
- 1. Very flavorful and versatile, commonly used for pot roasts, ground beef, and flat-iron steaks.
- 2. Leaner, less tender meat used for roasts, London broil, and ground beef.
- 3. Ideal for slow-cooking and barbecue due to its tough, collagen-rich nature.
- 4. Lean and flavorful, best suited for marinating and grilling or braising.
- 7. Divided into short loin (T-bone, Porterhouse, strip steaks) and sirloin, known for being tender and ideal for grilling.