Meat

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Across
  1. 3. The edible parts of the animal other than muscles.
  2. 5. Pork leg
  3. 6. A type of dry heat cooking method that uses the top heat source.
  4. 7. Meat is very ___ and can go bad quickly.
  5. 8. Meat should be used within a day or ___ unless frozen.
  6. 10. A smaller cut of meat sold to consumers.
  7. 12. Highest grade of meat
  8. 14. pork belly meat
  9. 15. Comes from mature cattle over 12 months of age.
  10. 16. Meat is an excellent source of ___.
  11. 18. Flecks of fat throughout the lean portions
Down
  1. 1. The best way to test for meat doneness.
  2. 2. Comes from young cattle less than 3 months.
  3. 4. Mexican pork sausage.
  4. 9. A large cut of meat shipped to a retail store.
  5. 11. The area of support is generally ____ tender cuts of meat.
  6. 13. 155 is the ____ temperature ground meat should be cooked to.
  7. 17. Ground beef comes from leftover ____.