Meat dishes

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Across
  1. 4. known as mutton (meat of mature sheep) or lamb
  2. 9. comes from the back of the animal
  3. 11. meat feels springy and resistant.
  4. 13. derived from pig
  5. 16. meat is very soft with jelly like texture.
  6. 17. whether you choose Flat or Point cut
  7. 18. known as the tenderloin
  8. 19. the flesh of cattle, sheep, and pigs.
  9. 21. cooked meat products
  10. 22. resuse marinade
  11. 24. refers to the courses after the Grosse piece
  12. 25. add flavor to your favorite meat
  13. 26. Frozen to an eternal temperature of 20 degrees
Down
  1. 1. pectoral muscles from the chest area of the animal.
  2. 2. located between the flank and the silverside
  3. 3. meat feels firm and there is a definite resistance.
  4. 5. come from the legs of the cow
  5. 6. Seafood and fish should be marinated for no longer than
  6. 7. cut of beef is from the shoulder blade of the animal.
  7. 8. meat feels hard and rough.
  8. 10. cut of meat comes front of the strip loin
  9. 12. one of the neck muscles of the beef.
  10. 14. A lean piece of beef that can be roasted
  11. 15. comes from the strip loin
  12. 18. meat immediately after slaughter
  13. 20. comes from the outside of the hind legs- located between the knuckle and the topside
  14. 21. after the Grosse piece
  15. 23. s created by the combination of the tenderloin on one side of the bone
  16. 27. comes from the hindquarter of the animal