Over70Compositebreeds8TexasPurple130°F4MonthsshorthornRumpRoast15-24monthsT-BoneAgingMarblingGrillingLegCornBrazilWaterHerefordBlackAngus61pounds50%Marbling3minutes11Limousinroughage10May24pounds400SteerCharolaisRefrigeratedRail Car1.8Oz.BullF1CrossPrimeBovineHeiferPedigreeFat283DaysHamburgerChuckPolledCowUSDAInspectionStamp2%TenderloinBrisket160°FCutability11CarbohydratesMeatthermometerVitaminB1225%ZincLoin4MaineAnjou1400lbsBladeRoastShoulderIron101.5°FProtein145°F100TenderloinSteak3,000Over70Compositebreeds8TexasPurple130°F4MonthsshorthornRumpRoast15-24monthsT-BoneAgingMarblingGrillingLegCornBrazilWaterHerefordBlackAngus61pounds50%Marbling3minutes11Limousinroughage10May24pounds400SteerCharolaisRefrigeratedRail Car1.8Oz.BullF1CrossPrimeBovineHeiferPedigreeFat283DaysHamburgerChuckPolledCowUSDAInspectionStamp2%TenderloinBrisket160°FCutability11CarbohydratesMeatthermometerVitaminB1225%ZincLoin4MaineAnjou1400lbsBladeRoastShoulderIron101.5°FProtein145°F100TenderloinSteak3,000

Beef Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Over 70
  2. Composite breeds
  3. 8
  4. Texas
  5. Purple
  6. 130°F
  7. 4 Months
  8. shorthorn
  9. Rump Roast
  10. 15-24 months
  11. T-Bone
  12. Aging
  13. Marbling
  14. Grilling
  15. Leg
  16. Corn
  17. Brazil
  18. Water
  19. Hereford
  20. Black Angus
  21. 61 pounds
  22. 50%
  23. Marbling
  24. 3 minutes
  25. 11
  26. Limousin
  27. roughage
  28. 10
  29. May
  30. 24 pounds
  31. 400
  32. Steer
  33. Charolais
  34. Refrigerated Rail Car
  35. 1.8 Oz.
  36. Bull
  37. F1 Cross
  38. Prime
  39. Bovine
  40. Heifer
  41. Pedigree
  42. Fat
  43. 283 Days
  44. Hamburger
  45. Chuck
  46. Polled
  47. Cow
  48. USDA Inspection Stamp
  49. 2%
  50. Tenderloin
  51. Brisket
  52. 160 °F
  53. Cutability
  54. 11
  55. Carbohydrates
  56. Meat thermometer
  57. Vitamin B12
  58. 25%
  59. Zinc
  60. Loin
  61. 4
  62. Maine Anjou
  63. 1400lbs
  64. Blade Roast
  65. Shoulder
  66. Iron
  67. 101.5°F
  68. Protein
  69. 145°F
  70. 100
  71. Tenderloin Steak
  72. 3,000