FoodReference.com Culinary Crossword 2003-215 Meat by James T. Ehler
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    Across

    1. Flesh spheres.
    4. Young of various large placental  mammals e.g. whale, giraffe,  elephant or buffalo.
    6. French: A building where  animals are butchered.
    7. Black hornless breed from Scotland.
    11. Mature female of mammals of which  the male is called 'bull.'
    13. Harland's specialty.
    17. French: Fleshy part of the  shin of an ox.
    18. A domesticated gallinaceous bird.
    20. Generally called stuffing today.
    21. Any of various wild bovines  especially of the genera Bos or  closely related Bibos.
    22. Vietnamese: pork.
    23. Maturate.
    24. Sheepmeat.

    Down

    1. Sweet, nut and ground are types.
    2. Meatman.
    3. A cut of meat taken from the side  and back of an animal between the  ribs and the rump.
    4. Peruvian: dried meat;  origin of modern English term.
    5. The back part of the hindquarter.
    8. Place seeds in the ground.
    9. Any animal that feeds on flesh.
    10. Young goat.
    12. Asiatic and African buffalo, Bison  and true cattle.
    13. A chop with all meat and  connective tissue removed from the  rib bone.
    14. "Between the  ribs."
    15. Red flannel is one type.
    16. Boil this to extract gelatin.
    19. Travel organ.
    22. French: Ham.
Solution

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