VealFabricationChickenframeMollusksDeglazingRareBraisingYieldGradesCrustaceanMarketFishRoundFishFreePorkOvenSearingBeefQualityGradesCephalopodsRetailCutsMediumJusLièWireBrushedA laminutePoultryFDA (FoodDrugAdministration)MediumRareFDAPrimeCutsPorkQualityGradesWhiteMeatColdSmokedRoundfishBeefQualityGradesVealBraisingCrustaceanShellfishMeatBeefWell-DoneTrussingFinFishFabricationBraisingWell-DoneLambAgingDarkMeatPorkqualitygradesFlatFishPorkVealFabricationChickenframeMollusksDeglazingRareBraisingYieldGradesCrustaceanMarketFishRoundFishFreePorkOvenSearingBeefQualityGradesCephalopodsRetailCutsMediumJusLièWireBrushedA laminutePoultryFDA (FoodDrugAdministration)MediumRareFDAPrimeCutsPorkQualityGradesWhiteMeatColdSmokedRoundfishBeefQualityGradesVealBraisingCrustaceanShellfishMeatBeefWell-DoneTrussingFinFishFabricationBraisingWell-DoneLambAgingDarkMeatPorkqualitygradesFlatFishPork

Meat - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
  1. Veal
  2. Fabrication
  3. Chicken frame
  4. Mollusks
  5. Deglazing
  6. Rare
  7. Braising
  8. Yield Grades
  9. Crustacean
  10. Market Fish
  11. Round Fish
  12. Free
  13. Pork
  14. Oven Searing
  15. Beef Quality Grades
  16. Cephalopods
  17. Retail Cuts
  18. Medium
  19. Jus Liè
  20. Wire Brushed
  21. A la minute
  22. Poultry
  23. FDA (Food Drug Administration)
  24. Medium Rare
  25. FDA
  26. Prime Cuts
  27. Pork Quality Grades
  28. White Meat
  29. Cold Smoked
  30. Round fish
  31. Beef Quality Grades
  32. Veal
  33. Braising
  34. Crustacean
  35. Shellfish
  36. Meat
  37. Beef
  38. Well- Done
  39. Trussing
  40. Fin Fish
  41. Fabrication
  42. Braising
  43. Well- Done
  44. Lamb
  45. Aging
  46. Dark Meat
  47. Pork quality grades
  48. Flat Fish
  49. Pork