Across
- 2. most widely produced and tends to be less expensive
- 3. (ex. - hide or pelt)
- 7. cattle raised on grass pasture entire lives
- 8. a product containing no artificial ingredients or added color and is only
- 11. products of considerably less value than the major product, but still
- 13. cattle must be fed 100% organic feed and must be certified
- 15. not edible; unfit to be eaten by humans
- 16. extends its shelf life
- 17. the process of converting the original, raw product into a final product
- 21. sorting the product based on quality, like Prime beef, Grade A milk Grade AA eggs
- 24. for distribution and consumption
- 27. etc.
- 28. the overall eating experience of the product; including flavor, juiciness,
Down
- 1. prevents the food from spoiling before it reaches the consumer
- 4. use
- 5. when the U.S. Department of Agriculture has officially evaluated
- 6. cuts that can be obtained from the round, loin, rib, and chuck; sorted by 5
- 9. storing the food products in containers, like egg cartons, milk
- 10. System developed to estimate the yield of closely-trimmed, boneless
- 12. food produced without employment of chemically formulated fertilizers,
- 14. the result of harvesting and processing an animal for consumption
- 18. Quality grades designate the overall palatability; refers to the inherent
- 19. USDA’s Agricultural Marketing System
- 20. animal product for class, grade, or other quality characteristics
- 21. of a product that determine its relative degree of excellence or value
- 22. stimulants, antibiotics, or pesticides.
- 23. fit to be eaten by humans
- 25. Grades divide carcasses into groups which will provide similar eating
- 26. United States Department of Agriculture