4.02 Crossword

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Across
  1. 3. (BSE) is recommended before breeding season
  2. 6. the physical arrangement of bone and body tissue.
  3. 8. Market _________ have an average finishing weight of around 270 lbs
  4. 10. Beef yield grade with the best muscling and least fat waste- highest percentage of retail cuts
  5. 11. the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs.
  6. 14. (EPD) used in cattle industry to compare animals within a breed based on genetic potential for a specific trait
Down
  1. 1. The highest quality grade for pork (hogs)
  2. 2. The worst Beef yield grade, less muscle and more fat waste
  3. 4. (ADG) identifies how much weight an animal can be expected to gain from weaning to yearling
  4. 5. this term refers to if an animal's body parts blend together in an attractive manner
  5. 6. lowest quality grade for beef cattle
  6. 7. removing animals that display poor traits or characteristics
  7. 9. the amount of fat the animal has
  8. 12. the depth of rib the animal displays
  9. 13. Market ________ __________ have an average finishing weight of around 1300 lbs
  10. 15. highest quality grade for beef cattle