Beef Cuts & Marketing
Across
- 1. department who is in charge of beef grades
- 4. the cuts made from wholesale cuts that are purchased by consumers
- 7. extremely tough primal cut with lots of connective tissue
- 9. label included on beef that is never given antibiotics or hormones and is fed 100% organic feed
- 12. a porterhouse has more of this which causes it to be higher quality than a T-Bone
- 13. things that influences the price of beef products #1
- 14. smaller than a primal cut but larger than a retail cut; is a more manageable size to be shipped to stores
- 16. things that influences the price of beef products #2
- 18. label included on cattle who are finished for 4-6 months on grain in a feedlot
- 20. primal cut which consists of the 6th-12th ribs
Down
- 2. primal cut which is found from behind the 13th rib all the way to the hip bone
- 3. primal cut used to make fajitas
- 5. primal cut which comes from the forequarter of the animal
- 6. first breakdown of a carcass
- 8. department who is in charge of regulating prepared foods
- 9. location for most packing plants
- 10. muscles from this primal cut are generally more lean and tough due to them receiving more exercise
- 11. label included on cattle who eat grass their entire lives
- 15. primal cut which produces the most tender cuts of beef
- 17. label included on cattle who are not given antibiotics or hormones
- 19. meat or tissue from cattle