Across

3. Chopper
6. English breeds of domestic fowl often crossbred to produce roasters
8. Travel organ
9. Young of various large placental mammals.
 e.g. whale or giraffe or elephant or buffalo
11. Animal hunted for food or sport
13. Cut
14.  The stomach lining of pork which is used in place of back fat for pâtés and to encase crépinettes
16. Red flannel is one type
18. Sometimes served in school cafeterias or institutional dining rooms.
21. Abattoir
26. Wild ox of mountainous areas of eastern India
27. Meatman
29. Frequently used to season meat
32. The back part of the hindquarter of a meat animal
33. A slice of beef usually cooked by broiling
34. Fully or overly aged

Down

1. The lean end of a neck of veal
2. Young goat
4. A cut of meat taken from the side and back of an animal between the ribs and the rump
5. French: A long thin slice of poultry breast
7. Sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
10. The flesh of animals used as food
12. German for 'meat'
15. A French lamb less than one year old
17. Quintessentially American, but could also be considered 19th century German or medieval Mongolian (related to 22 down)
19. South African jerky
20. Service of the USDA that inspects livestock and carcasses for meat safety and wholesomeness
22. Medieval Mongolian steak (related to 17 down)
23. Spare
24. African ratite used for food
25. Manchette
28. Thigh of a hog
30. Maturate
31. Wapiti