30 point assignment

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Across
  1. 2. rib section of lamb
  2. 4. united states department of agriculture
  3. 6. food safety and inspection service
  4. 8. the larger cuts of meat
  5. 9. hold animal in place
  6. 10. the expensive part of the meat
Down
  1. 1. dead body of animal
  2. 3. assigning the meat parts
  3. 5. take heat away from carcass
  4. 7. helps loosen hair follicles