Retail, Wholesale, USDA Grading and Inspection

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Across
  1. 4. voluntary system evaluating beef quality and yield
  2. 6. dead body of animal
  3. 8. quality of meat gauging how easily it is chewed
  4. 9. quality grade indicating leaner beef, less marbling
  5. 10. high quality grade with moderate marbling
Down
  1. 1. highest quality grade
  2. 2. implements U.S. policy on farming, ag, food etc
  3. 3. large quantities of meat sold in bulk
  4. 4. fat found within muscle tissue, flecks of white
  5. 5. mandatory process of examining animal carcasses and meat products
  6. 7. consumer ready