Livestock Harvesting Vocabulary Quiz

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Across
  1. 6. removal of internal organs
  2. 8. larger section cuts made during butchering
  3. 10. upper portion of a hog’s shoulder
  4. 11. Food Safety and Inspection Service; public health agency within the USDA, works to ensure products are safe, wholesome and accurately labeled
  5. 13. process of assigning a grade to each beef carcass which ensures a uniform quality in sales and marketing of beef
  6. 14. process of using wastes from slaughtered animals to convert to useful material
  7. 15. underbelly of the steer
  8. 16. located at the rear of the pig; made up of the rump and hind leg
  9. 17. inexpensive boneless cut of beef ideal for feeding large groups of people
  10. 18. meat which comes from the shoulder of beef
  11. 19. lower portion of a hog’s shoulder and foreleg
  12. 21. claim by manufacturers stating the product will reduce the risk of developing a disease
  13. 23. rib section of the lamb
Down
  1. 1. action of draining or losing blood
  2. 2. used to remove heat from the carcass without freezing the meat
  3. 3. used to hold animals to settle and allow for inspection and tagging
  4. 4. dead body of an animal; especially one slaughtered for food
  5. 5. helps loosen hair follicles of swine by submerging animal in hot water
  6. 7. smaller cuts obtained from the larger wholesale cuts of an animal
  7. 9. United States Department of Agriculture; federal government agency which regulates farming, agriculture and food
  8. 12. product of the animal that is used as an “ingredient” in other products
  9. 20. meat from the leg of steer
  10. 22. one of the most expensive and tender cuts of meat