ShoulderAgingRumpRoast3,000HamburgerHereford481400lbsBull25%RefrigeratedRail Car100BladeRoast15-24months24poundsMarblingMaineAnjou4MonthsBlackAngusIronFat61poundsF1CrossMarblingMeatthermometer283DaysProteinUSDAInspectionStampTenderloin2%PedigreeGrillingHeifer50%LegBrisketLoinCornPrimeWaterChuck3minutesZinc1110shorthorn160°FVitaminB12TexasCutabilityT-BoneCow145°FMay101.5°FOver70BovineBrazil400PolledTenderloinSteak111.8Oz.roughageCharolais130°FCarbohydratesCompositebreedsPurpleLimousinSteerShoulderAgingRumpRoast3,000HamburgerHereford481400lbsBull25%RefrigeratedRail Car100BladeRoast15-24months24poundsMarblingMaineAnjou4MonthsBlackAngusIronFat61poundsF1CrossMarblingMeatthermometer283DaysProteinUSDAInspectionStampTenderloin2%PedigreeGrillingHeifer50%LegBrisketLoinCornPrimeWaterChuck3minutesZinc1110shorthorn160°FVitaminB12TexasCutabilityT-BoneCow145°FMay101.5°FOver70BovineBrazil400PolledTenderloinSteak111.8Oz.roughageCharolais130°FCarbohydratesCompositebreedsPurpleLimousinSteer

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