Meat Crossword Puzzle! Do you know your Meats?!

Across

3. Service of the USDA that inspects livestock and carcasses for meat safety and wholesomeness
5. The fatty network of connective tissue that fills the cavities of bones
6. A variety meat, generally tough, chewy and flavorful.
9. A shop selling salads and cooked meats
11. Old World wild swine having a narrow body and prominent tusks from which most domestic swine come
12. A period of 40 weekdays from Ash Wednesday to Holy Saturday
13. Wild ox of mountainous areas of eastern India
14. British term for neck muscle of beef
16. NAMP 180
17. Cut of meat consisting of part of the backbone and both loins
19. The thin under portion of the forequarter
21. Bred for flesh or eggs; believed to have been developed from the red jungle fowl
22. A strip of pleated material used as a decoration or a trim
25. South African jerky
26. Barbecue
28. Trichinella spiralis host
31. "Between the ribs"
32. Melt (fat, lard, etc.) in order to separate out impurities


Down

1. A fibrous scleroprotein in bone and cartilage and tendon and other connective tissue; yields gelatin on boiling
2. Cooking by direct exposure to radiant heat
4. Cook slowly and for a long time in liquid
5. 155-160 degrees
7. A deep or shallow, oval or rectangular, metal or ceramic pan with two handles
8. Black pudding
10. Black hornless breed from Scotland
14. Thinly sliced raw meat or fish served with an olive oil sauce
15. Rib roast
18. Wapiti
19. Domestic swine
20. Uncastrated adult male of domestic cattle
23. Large reddish-brown glandular organ located in the upper right portion of the abdominal cavity
24. Rigid connective tissue that makes up the skeleton of vertebrates
27. Meat from an adult domestic bovine
29. Young goat
30. Carnivorous domestic mammal whose meat is eaten in certain countries

Answer Link: Solution

SolutionCopyright © 2001, James T. Ehler.

CORPORATE & PERSONAL GIFTS & BASKETS

CORPORATE & PERSONAL GIFTS & BASKETS – 

All baskets will come wrapped and ready to be given. For gift basket orders please contact 636-248-6456 and ask for Chef Joshua Hill (Charmcitychef@gmail.com) We have a huge list of special products, wine, spirits and sweets that we have that could be combined to build the perfect basket for your ‘foodie’ friends and family.

We Deliver in Metro-Memphis and West of the Bridge: Need to order an 'outside the box ' lunch in for staff or clients? Hosting guests at your home and need help with the artisan food that will impress? We can help. AGourmetSin will now deliver lunch or catering orders within 25 miles of AGS. 24 hours advanced notice requested, but never hesitate to call and ask. If at all possible we will make last minute requests happen. $35 delivery fee which includes set up if needed.

Soy Sauce Steak Marinade

A soy sauce steak marinade seems like a no-brainer, and it is.
Soy sauce adds a great flavor profile to almost anything savory with its high amounts of umami flavors. But, on its own, it can be over-powering, so marinades like teriyaki, balance it out with sweetness and dilute it a bit.
This got me thinking. What is a bit sweet with great flavor that might lend itself to steak, or pork or even salmon?

The Meaning of Spareribs

Did you ever wonder where the name spareribs came from and what it actually means?  Believe it or not, the word spareribs originated from the German Rippenspeer, which translates into English as spear ribs; because spareribs were originally cooked on a spear.  Then the word was later changed to spareribs, because the meat on the bones is also sparse.   

So the next time you are at a BBQ, enjoying a plate of spareribs, you can amaze everyone with your new knowledge of spareribs!

Chef Joshua Hill - A Gourmet Sin Catering

"Like fellow Tennessean Elvis Presley, chef Joshau Hill can only be summed up as larger than life. "Memphis," as he is known, brings Southern passion, classical culinary training and worldly influences together to produce fresh, spontaneous contemporary cuisine. Growing up in a restaurant family, he learned at an early age to appreciate fine food. He studied under master chefs Jean Paul Piccard at La Shearonton in Lyon, France, Jose Gutierrez in Memphis and Thomas Keller at the French Laundry and Bouchon, and graduated from Johnson & Wales University in Charleston, S.C. Joshau's culinary travels have taken him from France, Italy and the Czech Republic to China, Vietnam and Japan. His cuisine spans Italian, French, American, Spanish, Asian and Middle Eastern styles, with specialties in the dying arts of charcuterie, dry aging and making fresh pasta. Joshau is particularly skilled with fresh seafood. He views cuisine globally and applies it locally, emphasizing seasonal ingredients cooked from scratch to produce cuisine of the highest quality. Bon appetit!"

Memphis, Tenn