Meat Crossword

4. Tissue This is lean meat with less connective tissue.
6. large, round, high-walled pots with loop handles for boiling and simmering.
9. Rectangular, shallow pans of various sizes.
12. Meat of a young sheep under 12 months.
15. Market Forms of Meat; refers to newly slaughtered animals.
16. 12” long with a pointed blade to dissect around bones or to slice cooked meats.
17. Wide curving and pointed blade usually 12” long; used for slicing, chopping, or mincing.
19. Perforated metal bowls with feet and loop handle; for draining salad ingredients after washing.
22. Heavy bladed and pointed used in sectioning raw meat or to chop through small bones and cartilage.
24. Measures interior temperature of meat being cooked.
25. for light frying; varying size.
27. Tissues This is found around and within the muscular tissue.

1. It refers to the part of an animal used as food.
2. Cuts of Meat; These are special cuts.
3. Very short blade for paring fruits and vegetables.
5. Meat of a young cow under 12 months.
7. Cuts of Meat; refers to the wholesale cut.
8. Cuts of Meat; The primal cuts are further subdivided.
9. Perforated metal bowls with long handles and hook for hanging; used for draining and straining.
10. Meat of a pig.
11. Meat of an older sheep.
13. This is the ossified tissue that forms the skeleton of an animal.
14. Market Forms of Meat; This refers to the frozen meat products whether cooked or uncooked.
18. Market Forms of Meat; It is either salted, dried, or both.
19. Market Forms of Meat; It is where different cuts are arranged and labeled in an open chiller.
20. Market Forms of Meat; These are usually bought on farms.
21. A person whose trade is cutting up and selling meat in a shop.
23. Meat of an older cow.
25. Market Forms of Meat; It is subjected to quick-freezing after slaughtering.
26. Cuts of Meat; These are the specific parts of the animal cut further into smaller portions.