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