animal science

3. parasites, etc.)
7. The dispersal or intermingling of fat among the muscle fiber between the 12th and 13th ribs.
9. The physical arrangement of bone and body tissue. It includes the skeletal structure, muscling,
15. A poultry term used to define an ideal amount of muscling on carcass.
16. Character- Visible in the head and general appearance of the animal.
18. Feeder cattle that are unthrifty and not expected to grow or fatten normally. (Usually indicative of
19. Cattle- Cattle that are graded by USDA standards to give a quality and yield grade when animal is

1. The apparent health of the animal and it's potential to fatten and grow normally.
2. Soundness- Arrangement of bone and muscle tissue.
4. Ideal is normal breastbone, back, legs and wings of poultry
5. The science of body structure or parts of an animal.
6. Remove animals that display poor traits and qualities from a herd.
8. Capacity- The depth of rib the animal displays.
10. balance, straightness of the animal's lines and structural soundness.
11. The distribution of muscle throughout the animal.
12. The yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of a
13. between 350-1,000 lbs.
14. Cattle- Cattle over 6 months of age that are scored and grouped according to a USDA scale that
17. Amount of fat cover on an animal