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Across 2. The edible part of meat, such as steak chop or roast 3. The thin white transparent connective tissue found in the tendons 5. Liver, kidney, pigs feet, brain, tongue 6. The cuts of meat that people buy from the store 12. A meat with added flavors and preservatives 13. Processed slices of cold meat and poultry

Down 1. A large cut that is sold to retail stores 2. The protein material that binds muscle together into bundles 4. The length wise direction of the muscle 7. The point at which the meat if cooked enough for someones liking 8. The tough,and elastic, connective tissue found in ligaments and blood vessel walls 9. Small white flakes of fat in the muscle tissue 10. Protein rich tissue made of long, thin cells grouped together in bundles 11. The edible part of animals, typically cattle,sheep, and pigs