MEAT

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Across
  1. 2. Highest quality cuts of beef comes from this part
  2. 4. Meat from pigs
  3. 6. High-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying.
  4. 8. Usually bought direct to the farm
  5. 11. Refers to the flesh of animals used for food
  6. 12. Flesh of a young calf, 4-5 months old
  7. 13. Has collagen,elastin and reticulum.
  8. 16. This is the upper part of the cow’s legs
  9. 17. Is pearly white color, swells and shrinks in hot water, causing the disintegration of the muscular tissues which causes its tenderization.
  10. 18. tissues Are found around the muscles and within the muscles.
  11. 19. Newly slaughtered animal
  12. 20. This is at the back of the cow on the rump and hind legs
  13. 21. Meats of domesticated sheep
  14. 23. Slices of meat, which are either salted, dried or treated with curing salt
  15. 24. These are chilled/frozen
  16. 25. tissues Lean meat with connective tissues and fat
Down
  1. 1. The ossified tissue that forms the skeleton of the animal
  2. 3. cut Is a piece of meat initially separated from the carcass of an animal during butchering
  3. 4. Frozen meat products whether cooked or uncooked, also includes canned meat products
  4. 5. Meat from carabao
  5. 7. Is a boneless cut of meat located below the loin
  6. 9. Is the insoluble ligament that is yellowish in color
  7. 10. This cut is from the cow’s breastbone area
  8. 14. Also called the short plate
  9. 15. tissues Found around and within the muscular tissues
  10. 17. Meat from deer/goat
  11. 18. Mostly sold in supermarkets where differelabeled in an open chiller
  12. 20. The part above the short plate
  13. 22. Meat from cattle over one year old
  14. 23. This comes from the forequarter of a cow