Across
- 3. from hogs less than a year old
- 5. the safest way to thaw meat
- 6. figure the cost per ___ when buying beef
- 7. a juice that could be used to tenderize meat
- 9. when draining fat from beef never put it down the ___
- 12. highest USDA grade of beef
- 15. a dry heat method using a rack and an open pan
- 16. steaks that are broiled to 170*F internal temperature
- 20. a form of tenderizing that breaks down muscle fiber
- 21. the best way to determine doneness in roasts
- 22. ___ heat methods are used for tender beef cuts
- 23. mandatory by the USDA for safety
- 25. small white flecks of fat
- 27. one of the b-vitamins found in meat
- 28. voluntary procedure to determine the standard of beef
Down
- 1. thin, white or transparent connective tissue
- 2. protein material that binds muscles together
- 4. from young calves (1-3 months old)
- 8. building blocks of protein
- 10. the internal temperature of ground beef is 1___*F
- 11. a liquid containing a food acid used to tenderize
- 13. a moist heat method using a small amount of liquid
- 14. a nickname for the variety meat of the thymus gland
- 17. from young sheep less than a year old
- 18. the higher % lean means less ___
- 19. a nutrient that helps the blood carry oxygen to and from the cells
- 20. a nutrient that helps build body tissue
- 24. a very tough, yellow connective tissue
- 26. from cattle more than 1 year old