Across
- 3. The tough, iridescent membrane on a tenderloin that won't melt.
- 6. A cold sausage mix where fat and meat are perfectly bound.
- 7. The government agency that MUST inspect all meat.
- 9. A lean, flat beef steak with long fibers.
- 10. The term for meat that continues to cook inside a hot pastry.
Down
- 1. The internal temperature (F) all poultry must reach to be safe.
- 2. The cut of beef used for corned beef or pastrami.
- 4. The connective tissue in shanks that turns into gelatin when braised.
- 5. Is "Grading" meat mandatory or voluntary?
- 8. The type of aging that loses the most moisture/weight.