MEAT

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