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Across 4. the way the fibers of meat lie parallel to each other 5. strongly 7. a very salty liquid for softening and preserving meat 9. to go up 10. “to ____ (ones / its) sweet time” = to do something at a very leisurely pace 12. that which results from processing animal bones, cartilage and skin 14. to reveal as false 16. “_____ steak” is cut from the underside of a cow; it’s flavorful and lean 17. a limit between two states of being or areas 18. correlation 19. “to ____ out” = to analyze and arrive at understanding something or someone 21. the state of being not hard or tough 25. in the form of a drinking straw large or small 26. pectoral area 27. “to ____ up to (someone)” = a person’s turn to decide 28. to stop (verb); a stop (noun) 31. intertwined in a way that makes it difficult to come apart 32. lacking an epidemic 33. to evoke cosmic bad luck on someone or something 37. foreseeable 38. hydrated 41. to imitate 42. the area for relaxation that belongs to the house behind which it is 43. the shape and origin of a piece of beef 45. the process used to render meat softer and easier to eat 46. this is steak cut from under the ribs of a cow, but not close to the tail 48. a piece usually more broader than it is thick 49. to counter a normal state of being 51. to cause others to have a better idea of you 52. characterized by little flashes of reflected light 53. part 58. a special liquid for softening meat and for adding flavor 61. “_____ steak” is cut from the underside of a cow; it’s flavorful and fatty 62. a string-like thing 63. “to ____ out” = after going up or down, to stop going up or down 64. “___ time” = the time meat is submerged in a softening and flavoring liquid 66. a little help 68. a colloquial abbreviation of “vegetables” 69. to enter or exit one drop at a time 70. “to ____ to a crisp” = to overcook to the point of inedible black crunchiness 72. to reacquire moisture lost 73. “____ spot” = a limited place or range for the desired results 74. an abbreviation of “preparation” 76. a natural or synthetic soft absorbent thing for collecting moisture or cleaning 77. to cause to undergo 78. the professional who cuts up animal carcasses to sell as meat 79. “to ____ up” = to raise 80. the device that permeates the airy results of a fire into a food 81. edible pectoral muscles of a cow 82. hit 83. to encourage entrance 84. an objective at which one aims 85. a metal net of small rods of metal for cooking meat over a fire or coals 87. filament 88. the energy releasing results of combustion 89. “a _____ of” is an idiomatic expression for “a lot of” 91. to open up something that has been laid back upon itself 92. “to ____ in” = “to be in” 94. flavorful 95. “to be ____” is “to be difficult” 96. the mouth-sized piece of food once it is disengaged from the whole 97. to remain without disturbance 98. “_____ reviewed” = evaluated by experts in the field in question 99. “to ___ from” = to prevent an undesirable action or thing

Down 1. more hydrated 2. when part of one thing is on top of another 3. to cook in a frying pan in a way that makes snapping and popping sounds 5. more dense 6. an untruth 8. expedient 11. a shape bent back upon itself badly 13. very very 15. the act of actively taking moisture into small areas of a thing 16. the state of something that has been in a place that is below 0°C for awhile 18. “to ___ up” = to be in a certain place or state of being after a process or moving around 19. something such as an event or an object that is dedicated to what we eat 20. “in ___ time” = something that takes place in the moments of experiencing it 22. insieme fasciato (di qualcosa) 23. an event to involve a community, whether physical or figurative 24. tasty liquid 27. the act of making “bundles” 29. the group name for edible birds 30. the state of being moist and tasty 31. acting in a way that it is not possible to undo 34. submerging meat in a softening and flavoring liquid for a period of time 35. subjectively desired state of being for meat 36. to make stay together 37. a little unplanned gathering of liquid in an indentation 39. external level 40. to grill, boil, or fry (etc) food too much 44. harder 47. “to ___ (something) up and running fast” = make something function quickly 50. form 53. “to ____ out” = to compress in order to force out liquid 54. “____ section” = transversal section 55. portion 56. “to______ up” = “to improve” 57. to be in an assemblage 58. hydration 59. “to ____ in” = to ensure that something stays inside 60. to evaluate 61. to conserve 64. to cook a piece of meat quickly in order to lightly brown the surfaces 65. to ascertain a quantity 67. “to get some ____” = to gain attention and trust (in this context) 71. absorption 72. the natural milky sticky substance from trees that, when properly processed, can become many flexible things 73. “to ____ (someone) the light” = to illuminate the mind of someone 75. a usually irregularly shaped piece of something 76. “to ____ apart” = to separate 77. to become smaller 80. “____ after” = much desired 82. to cook in a way that gives a dark tan color to the surface of meat 83. to stick together awkwardly 84. not hard or tough 86. “to come in ____” = be useful in a particular moment 87. to cut into pieces which are more extended than they are thick 88. thin aluminum sheet used for preserving or cooking food 89. to disengage a mouth-sized piece of something to eat 90. to envelop 93. to go up 95. to employ one of our five senses in order to ascertain the flavor of something 96. the brusque usually uncontrolled sound emitted from the mouth by a living being expelling unwanted air from its stomach