Cuts of Meat: Steak, Chop, Ribs, Roast and Breast

Seven words a butcher uses: a steak and a chuck roast from beef, a chop from pork or lamb, ribs for the barbecue, flank steak for stir-fries, a chicken breast and a roast for Sunday dinner. Each cut comes from a different part of the animal, which is why some are tender and others need slow cooking.

Chop and chuck both start with CH. Breast reads backwards, and chuck and roast run upward.

Meat Cuts Vocabulary: 7 Words to Find

Words run across, up and down; 3 of the 7 read backwards. The longest word is Breast, with 6 letters.

Breast: The white meat from the chest of a chicken or turkey.
Chop: A slice of meat, usually pork or lamb, often cut with a rib bone.
Chuck: A cut from the shoulder of beef, used for pot roast and ground beef.
Flank: A lean, flat cut from the belly of beef, used for fajitas and stir-fries.
Ribs: The rib bones with their meat, like barbecue spare ribs.
Roast: A large piece of meat cooked in the oven.
Steak: A thick slice of beef, cooked quickly on a grill or in a pan.

How to Solve the Meat Cuts Word Search

"Flank" has the only F and L, and reads normally across, like "steak". "Chop" and "chuck" both start with CH: chop runs down, chuck runs up. "Breast", the longest word, reads backwards.

Cooking Lesson Ideas About Meat Cuts

Ask students which cuts come from beef, pork, lamb or chicken.
Match each cut to a cooking method: grill, roast or braise.
Visit a supermarket meat counter and find the cuts from the list.