RetailCutCephalopd41degreesPull theCaseProperLiftingProperHandwashing3years32 to 36degreesBandsaw165degreesSelect10-inchBoningKinfeSustainabilityListeriaPrimalSalmonSalmonellaLock-outTag-outCrustaceansMollusksChoiceClean andSanitizeEquipmentMeatcutterApprenticeE.ColiOpen-endedquestions145degreesAssertiveCommunicationInternalCustomerServiceErgonomicsDirectCookingMethodsPrimeSubprimalIndirectheatCookingRetailCutCephalopd41degreesPull theCaseProperLiftingProperHandwashing3years32 to 36degreesBandsaw165degreesSelect10-inchBoningKinfeSustainabilityListeriaPrimalSalmonSalmonellaLock-outTag-outCrustaceansMollusksChoiceClean andSanitizeEquipmentMeatcutterApprenticeE.ColiOpen-endedquestions145degreesAssertiveCommunicationInternalCustomerServiceErgonomicsDirectCookingMethodsPrimeSubprimalIndirectheatCooking

Meatcutter Pre-Apprenticeship Review 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. Retail Cut
  2. Cephalopd
  3. 41 degrees
  4. Pull the Case
  5. Proper Lifting
  6. Proper Handwashing
  7. 3 years
  8. 32 to 36 degrees
  9. Bandsaw
  10. 165 degrees
  11. Select
  12. 10-inch Boning Kinfe
  13. Sustainability
  14. Listeria
  15. Primal
  16. Salmon
  17. Salmonella
  18. Lock-out Tag-out
  19. Crustaceans
  20. Mollusks
  21. Choice
  22. Clean and Sanitize Equipment
  23. Meatcutter Apprentice
  24. E. Coli
  25. Open-ended questions
  26. 145 degrees
  27. Assertive Communication
  28. Internal Customer Service
  29. Ergonomics
  30. Direct Cooking Methods
  31. Prime
  32. Subprimal
  33. Indirect heat Cooking