Across
- 2. Small white flecks of fat that melt during cooking, enhancing flavor and tenderness.
- 3. This is one of the common beef grades, indicating high quality.
- 5. Recommended internal temperature for these cuts is 155F
- 6. Meat from sheep less than a year old, known for its unique flavor and bright color.
- 8. Includes crustaceans, mollusks, and bony fish, rich in omega-3 fatty acids.
- 9. Broiling, grilling, and roasting are examples of this cooking method for tender cuts.
- 12. Proper internal cooking temperature for these cuts of meat is 145F
Down
- 1. All meat and poultry must undergo this process for safety and wholesomeness in the U.S.
- 3. This is any bird raised for food, like chicken or turkey.
- 4. Braising and stewing are examples of this cooking method for less tender cuts.
- 5. The USDA does this to classify meat and poultry based on quality.
- 7. This meat comes from cattle older than one year and can vary in tenderness due to muscle movement and age.
- 10. Meat from this animal is commonly used in sausages, bacon, and ham.
- 11. Meat from young cattle, known for its mild flavor and smooth texture.