Cattle identification vocabulary

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Across
  1. 2. vigor, An offspring that have the best qualities of both parents.
  2. 5. The fat in the muscle that makes the meat tender and favorable.
  3. 8. An animal that is easy to handle.
  4. 9. An animal that can be utilized for both milk and meat production.
Down
  1. 1. An animal or plant breeding with a different breed or species.
  2. 3. An animal raised for the sole purpose of meat consumption.
  3. 4. The percentage of carcass (boneless, trimmed, and saleable meat).
  4. 6. An absence of horns in livestock.
  5. 7. The folded skinned on the animal.