MEAT

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