MODULE 5 LARGE MEAT CUTS BEEF Crossword

Consists of three muscles, inner muscles called mock fillet and suitable for pot roast.
Used for for making corned beef, pot roast, baking in foil and can be braised
Tied before cooking, suitable for pot roast and weighing more than 1.5kg
Suitable cooking method can be oven roast, grilling. Can be deboned, trimmed, sliced and cubed.
Boneless portions, can be pot roasted, grilled, braised, and its trimming can be used for mince.
Suitable cooking method is stewing, shallow-fat frying and pot roasting. Biltong is cut from it.
Boneless without fat and most tender cut. Suitable cooking method is oven-roast.
Suitable cooking method is stewing, grilling. Bones can be used for meat stock and the meat cut is flat.
Suitable for shallow frying, pot roast, braising and stewing. The meat must be larded and has a coarse texture.
Suitable cooking method can be oven-roast, grilling. It contains no ribs and can cut Scotch fillet steak.
Suitable cooking method are grilling, stir-frying, stewing, pot-roast and baking in foil. Consists of six breastbone vertebrae.
Cut biltong from the topside. Suitable cooking method is pot-roasting and stewing.
Can be cooked whole or deboned and the best cooking method is oven roast and grilling.
Suitable cooking method is stewing and pot-roasting. Contains a tail-bone and forms part of the silver-side.
Suitable cooking method is braising, stewing and casseroles. Can be used for pies and it is the most flavoursome cuts.
Consists of the vertebral column, three or four ribs. Suitable cooking method can be oven roast and grilling.
Used for soups and meat stock. Can be braised or stewed.