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Meat, It's What's for Dinner!
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marbling: The amount of fat in a meat. High quality meat has a lot of this throughout.
butchered: After slaughtering meat is cut up or ____________.
Sides: Large animals are cut into halves called ________.
Saddles: Smaller animals are cut into ________.
Chop: Cut from the tender area along the lower part of the back, if you purchase this meat cut you know you are purchasing a portion of the ribs.
loin: This cut of meat is cut from the tender part of the lower back.
Rare: Red in the middle, 120 degrees F
Medium: Pink in the middle, no red, 160 degrees F
meat: The flesh of an animal which is eaten by other animals is called ________.
Beef: Meat from cattle over one year old.
Veal: Meat from cattle three to fourteen weeks old.
Pork: Meat from hogs or pigs, usually less than one year old.
Lamb: Meat from sheep less than fourteen months old.
Angus: Beef from Black _______ cattle usually costs more than that of other breeds because it is thought to be more tender and flavorful.
Primal: __________ cuts portions that meet uniform standards for each type of meat.
Retail: _________ are cuts of meat that you purchase at the store.
Aged: __________ meat is meat that has been stored between 34 degrees F and 38 degrees F for anywhere from a few days to a few weeks.
Mutton: __________ is meat from a sheep that is over 16 months old.
offal: ___________ is meat from areas other than the primal cuts, such as organs and muscles, liver, brains, tongue, intestines and even the heart (variety meats).
Sweetbreads: ___________ are the thymus glands or pancreas
Game: _________ meat is the meat of wild animals hunted for food.
Meat, It's What's for Dinner!
Across:1. | Meat from cattle over one year old. | 2. | Cut from the tender area along the lower part of the back, if you purchase this meat cut you know you are purchasing a portion of the ribs. | 4. | Beef from Black _______ cattle usually costs more than that of other breeds because it is thought to be more tender and flavorful. | 5. | Smaller animals are cut into ________. | 8. | __________ is meat from a sheep that is over 16 months old. | 10. | _________ are cuts of meat that you purchase at the store. | 12. | The flesh of an animal which is eaten by other animals is called ________. | 13. | Meat from sheep less than fourteen months old. | 14. | _________ meat is the meat of wild animals hunted for food. |
| | Down:1. | After slaughtering meat is cut up or ____________. | 3. | Red in the middle, 120 degrees F | 5. | ___________ are the thymus glands or pancreas | 6. | __________ cuts portions that meet uniform standards for each type of meat. | 7. | Meat from hogs or pigs, usually less than one year old. | 9. | Pink in the middle, no red, 160 degrees F | 11. | __________ meat is meat that has been stored between 34 degrees F and 38 degrees F for anywhere from a few days to a few weeks. | 12. | The amount of fat in a meat. High quality meat has a lot of this throughout. |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Meat, It's What's for Dinner!
Across:1. | Meat from cattle over one year old. | 2. | Cut from the tender area along the lower part of the back, if you purchase this meat cut you know you are purchasing a portion of the ribs. | 4. | Beef from Black _______ cattle usually costs more than that of other breeds because it is thought to be more tender and flavorful. | 5. | Smaller animals are cut into ________. | 8. | __________ is meat from a sheep that is over 16 months old. | 10. | _________ are cuts of meat that you purchase at the store. | 12. | The flesh of an animal which is eaten by other animals is called ________. | 13. | Meat from sheep less than fourteen months old. | 14. | _________ meat is the meat of wild animals hunted for food. |
| | Down:1. | After slaughtering meat is cut up or ____________. | 3. | Red in the middle, 120 degrees F | 5. | ___________ are the thymus glands or pancreas | 6. | __________ cuts portions that meet uniform standards for each type of meat. | 7. | Meat from hogs or pigs, usually less than one year old. | 9. | Pink in the middle, no red, 160 degrees F | 11. | __________ meat is meat that has been stored between 34 degrees F and 38 degrees F for anywhere from a few days to a few weeks. | 12. | The amount of fat in a meat. High quality meat has a lot of this throughout. |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only