Inspection Vocab

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Across
  1. 4. Meat from young goats
  2. 6. elastic tissue found between joints; becomes hard and yellow with age
  3. 8. Meat from cattle under 3 months of age
  4. 9. Type of grading based on marbling and maturity
  5. 10. Blood leaving the body
  6. 11. the dressed, slaughtered animal
  7. 13. flecks of inter-muscular fat; important for tenderness and juiciness
  8. 15. after death inspection
  9. 16. type of grading- amount of meat you will get off of the carcass
Down
  1. 1. before death inspection
  2. 2. edible organs such as liver, tongue, heart, etc
  3. 3. Meat from mature goats
  4. 5. internal organs
  5. 7. Mature sheep
  6. 12. Young sheep
  7. 14. Meat from cattle
  8. 15. Meat from pigs