animal science
Across
- 3. parasites, etc.)
- 7. The dispersal or intermingling of fat among the muscle fiber between the 12th and 13th ribs.
- 9. The physical arrangement of bone and body tissue. It includes the skeletal structure, muscling,
- 15. A poultry term used to define an ideal amount of muscling on carcass.
- 16. Character- Visible in the head and general appearance of the animal.
- 18. Feeder cattle that are unthrifty and not expected to grow or fatten normally. (Usually indicative of
- 19. Cattle- Cattle that are graded by USDA standards to give a quality and yield grade when animal is
Down
- 1. The apparent health of the animal and it's potential to fatten and grow normally.
- 2. Soundness- Arrangement of bone and muscle tissue.
- 4. Ideal is normal breastbone, back, legs and wings of poultry
- 5. The science of body structure or parts of an animal.
- 6. Remove animals that display poor traits and qualities from a herd.
- 8. Capacity- The depth of rib the animal displays.
- 10. balance, straightness of the animal's lines and structural soundness.
- 11. The distribution of muscle throughout the animal.
- 12. The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of a
- 13. between 350-1,000 lbs.
- 14. Cattle- Cattle over 6 months of age that are scored and grouped according to a USDA scale that
- 17. Amount of fat cover on an animal