meat animal

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Across
  1. 3. grades are an indicator of tenderness and juiciness of meat from a carcass
  2. 5. is the highest quality grade
  3. 9. need about 1/2 inch of subcutaneous fat
  4. 10. need about 1/4 inch of subcutaneous fat
  5. 12. the process of cartilage turning to bone
  6. 13. cattle are typically possess the best marbling ability
  7. 14. third in the order of fattening
Down
  1. 1. second in the order of fattening
  2. 2. the amount of fat that an animal has
  3. 4. grades are the percentage of boneless closely trimmed retail cuts from a carcass
  4. 5. and flank are two of the visual indicators that a bovine is finishing
  5. 6. the first in the order of fattening
  6. 7. and muscle are two factors that affect yield grades
  7. 8. is also known as intramuscular fat
  8. 10. need about 1 inch of subcutaneous fat
  9. 11. can be determined by the ossification of a carcass