Beef Cuts & Marketing

1. department who is in charge of beef grades
4. the cuts made from wholesale cuts that are purchased by consumers
7. extremely tough primal cut with lots of connective tissue
9. label included on beef that is never given antibiotics or hormones and is fed 100% organic feed
12. a porterhouse has more of this which causes it to be higher quality than a T-Bone
13. things that influences the price of beef products #1
14. smaller than a primal cut but larger than a retail cut; is a more manageable size to be shipped to stores
16. things that influences the price of beef products #2
18. label included on cattle who are finished for 4-6 months on grain in a feedlot
20. primal cut which consists of the 6th-12th ribs

2. primal cut which is found from behind the 13th rib all the way to the hip bone
3. primal cut used to make fajitas
5. primal cut which comes from the forequarter of the animal
6. first breakdown of a carcass
8. department who is in charge of regulating prepared foods
9. location for most packing plants
10. muscles from this primal cut are generally more lean and tough due to them receiving more exercise
11. label included on cattle who eat grass their entire lives
15. primal cut which produces the most tender cuts of beef
17. label included on cattle who are not given antibiotics or hormones
19. meat or tissue from cattle