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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