Across
- 2. Carcass with internal organs removed
- 4. Change over time making meat more tender
- 6. Sauce that includes salt, acid and enzymes
- 7. United States Department of Agriculture
- 9. Protein which stores oxygen in muscle tissue
- 10. Taste and tenderness
- 13. Used for early meat preservation
- 14. Lowest meat grade
Down
- 1. Highest meat grade
- 3. The first "S" in FSIS
- 5. The "I" in FSIS
- 6. Fat flecks or streaks within lean meat
- 8. The "F" is FSIS
- 11. Short for agricultural marketing service
- 12. Meat grading dealing with carcass characteristics