Beef

8. The entrails and internal organs of animals processed for food.
10. Partially digested food that is regurgitated into the mouth and rechewed so that it can pass to the rest of the digestive system.
11. An organization that maintains documented pedigrees and performance data for purebred animals such as cattle, horses, sheep, and swine.
15. A beef cattle production operation in which young calves are allowed to graze pastures for moderate weight gain, before moving to feedlots.
18. A secondary cut made from a primal cut of beef cattle.
20. A tough, boneless primal cut that lies over the sternum, ribs, and connecting cartilage of beef cattle.
22. A group of cattle of a single kind that is kept together for a specific purpose.
23. A cultivated variety of animal species achieved through the process of selective breeding. Breed associations keep detailed records of the lineage of registered animals to establish the animals’ pedigrees.
24. A primal cut from the section between the ribs and the round, and above the flank of beef cattle.

1. The cattle breeds that originated in tropical countries such as Asia, Africa, and India.
2. An operation used to breed and birth beef cattle for sale.
3. A cattle feeding operation in which large numbers of cattle are grouped based on size, genetics, and consistency in order to maximize profit. The cattle are fed high-grain diets and are not allowed to graze.
4. A tough, fatty primal cut of meat from the front belly of beef cattle, just below the rib cut.
5. The meat harvested from cattle
6. Bulls, heifers, and cows that are used in registered breeding herds as well as commercial cattle operations.
7. The cattle breeds that originated in Europe (England, Scotland, France, Germany, and Italy)
9. A primal cut from the abdominal muscles of beef cattle.
10. The proportion of lean, salable meat yielded by a carcass.
12. The species name for cattle.
13. A primal cut of meat from the hindquarters of beef cattle.
14. One of the large primary pieces (chuck, rib, loin, round, brisket, plate, flank) into which a beef carcass is divided.
16. Primal cut from the shoulder and neck of beef cattle; flavorful but may be tough and fatty and contain excess bone and gristle.
17. Cattle that lack horns by natural or artificial means.
19. The process of carrying young in the womb between conception and birth
21. A tender primal cut made from the center section of rib (specifically the sixth through twelfth ribs)