Meat Crossword

3. Market Forms of Meat; It is subjected to quick-freezing after slaughtering.
6. Meat of an older sheep.
7. Market Forms of Meat; It is where different cuts are arranged and labeled in an open chiller.
8. Tissue This is lean meat with less connective tissue.
11. It refers to the part of an animal used as food.
12. Tissues This is found around and within the muscular tissue.
13. Rectangular, shallow pans of various sizes.
14. Market Forms of Meat; It is either salted, dried, or both.
16. Perforated metal bowls with feet and loop handle; for draining salad ingredients after washing.
19. Market Forms of Meat; This refers to the frozen meat products whether cooked or uncooked.
21. Very short blade for paring fruits and vegetables.
23. This is the ossified tissue that forms the skeleton of an animal.
25. Meat of a pig.
26. Meat of an older cow.
29. Wide curving and pointed blade usually 12” long; used for slicing, chopping, or mincing.

1. Cuts of Meat; refers to the wholesale cut.
2. Measures interior temperature of meat being cooked.
4. large, round, high-walled pots with loop handles for boiling and simmering.
5. Market Forms of Meat; These are usually bought on farms.
9. 12” long with a pointed blade to dissect around bones or to slice cooked meats.
10. Cuts of Meat; These are special cuts.
12. Market Forms of Meat; refers to newly slaughtered animals.
15. Cuts of Meat; These are the specific parts of the animal cut further into smaller portions.
17. Perforated metal bowls with long handles and hook for hanging; used for draining and straining.
18. Meat of a young cow under 12 months.
20. Heavy bladed and pointed used in sectioning raw meat or to chop through small bones and cartilage.
22. Meat of a young sheep under 12 months.
24. Cuts of Meat; The primal cuts are further subdivided.
27. for light frying; varying size.
28. A person whose trade is cutting up and selling meat in a shop.