Meat Production

1. Prevents the food from spoiling before it reaches the consumer and extends its shelf life
5. System developed to estimate the yield of closely-trimmed, boneless retail cuts that can be obtained from the round, loin, rib, and chuck; sorted by 5 grades
9. Food produced without employment of chemically formulated fertilizers, growth stimulants, antibiotics, or pesticides.
10. Sorting the product based on quality, like Prime beef, Grade A milk or Grade AA eggs
11. When the U.S. Department of Agriculture has officially evaluated an animal product for class, grade, or other quality characteristics
13. These divide carcasses into groups which will provide similar eating experiences; refers to the inherent properties of a product that determine its relative degree of excellence or value
15. Cattle raised on grass pasture entire lives
17. Cattle must be fed 100% organic feed and must be certified through USDA’s Agricultural Marketing System

1. The overall eating experience of the product; including flavor, juiciness, tenderness, etc.
2. A product containing no artificial ingredients or added color and is only minimally processed
3. United States Department of Agriculture
4. The result of harvesting and processing an animal for consumption or use
6. Most widely produced and tends to be less expensive
7. Products of considerably less value than the major product, but still utilized(ex. - hide or pelt)
8. Storing the food products in containers, like egg cartons, milk jugs, etc.
12. The process of converting the original, raw product into a final product ready for distribution and consumption
14. Fit to be eaten by humans
16. Not edible; unfit to be eaten by humans