Meat and Dairy

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Across
  1. 4. suspension cut of meat
  2. 5. main ingredient in marinade
  3. 8. muscles which are exercised in moving the animal; tough muscles; moist heating methods
  4. 9. moist heat method
  5. 11. Heating raw milk below boiling to destroy organisms
  6. 14. Mechanical method for tenderizing meat
  7. 15. dry heat method
  8. 16. small white flecks of fat within muscle tissue
Down
  1. 1. Highest grade of meat
  2. 2. good non-dairy source of calcium
  3. 3. Cattle 3 to 14 weeks when slaughtered
  4. 6. Chemical used to preserve meat – linked to cancer
  5. 7. mechanically treat milk to break up the butterfat
  6. 10. muscles which do not receive exercise; tender muscles; dry heat cooking methods
  7. 12. connective that does NOT break down during cooking
  8. 13. teenagers need _____ servings a day of milk