MEAT

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