Across
- 3. (BSE) is recommended before breeding season
- 6. the physical arrangement of bone and body tissue.
- 8. Market _________ have an average finishing weight of around 270 lbs
- 10. Beef yield grade with the best muscling and least fat waste- highest percentage of retail cuts
- 11. the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs.
- 14. (EPD) used in cattle industry to compare animals within a breed based on genetic potential for a specific trait
Down
- 1. The highest quality grade for pork (hogs)
- 2. The worst Beef yield grade, less muscle and more fat waste
- 4. (ADG) identifies how much weight an animal can be expected to gain from weaning to yearling
- 5. this term refers to if an animal's body parts blend together in an attractive manner
- 6. lowest quality grade for beef cattle
- 7. removing animals that display poor traits or characteristics
- 9. the amount of fat the animal has
- 12. the depth of rib the animal displays
- 13. Market ________ __________ have an average finishing weight of around 1300 lbs
- 15. highest quality grade for beef cattle