Across 2. The point at which the meat if cooked enough for someones liking 3. Small white flakes of fat in the muscle tissue 5. A meat with added flavors and preservatives 8. The length wise direction of the muscle 9. The thin white transparent connective tissue found in the tendons 11. The edible part of animals, typically cattle,sheep, and pigs 12. The edible part of meat, such as steak chop or roast 13. A large cut that is sold to retail stores 14. Processed slices of cold meat and poultry

Down 1. The protein material that binds muscle together into bundles 4. Liver, kidney, pigs feet, brain, tongue 6. Protein rich tissue made of long, thin cells grouped together in bundles 7. The cuts of meat that people buy from the store 10. The tough,and elastic, connective tissue found in ligaments and blood vessel walls