Across
- 6. removal of internal organs
- 8. larger section cuts made during butchering
- 10. upper portion of a hog’s shoulder
- 11. Food Safety and Inspection Service; public health agency within the USDA, works to ensure products are safe, wholesome and accurately labeled
- 13. process of assigning a grade to each beef carcass which ensures a uniform quality in sales and marketing of beef
- 14. process of using wastes from slaughtered animals to convert to useful material
- 15. underbelly of the steer
- 16. located at the rear of the pig; made up of the rump and hind leg
- 17. inexpensive boneless cut of beef ideal for feeding large groups of people
- 18. meat which comes from the shoulder of beef
- 19. lower portion of a hog’s shoulder and foreleg
- 21. claim by manufacturers stating the product will reduce the risk of developing a disease
- 23. rib section of the lamb
Down
- 1. action of draining or losing blood
- 2. used to remove heat from the carcass without freezing the meat
- 3. used to hold animals to settle and allow for inspection and tagging
- 4. dead body of an animal; especially one slaughtered for food
- 5. helps loosen hair follicles of swine by submerging animal in hot water
- 7. smaller cuts obtained from the larger wholesale cuts of an animal
- 9. United States Department of Agriculture; federal government agency which regulates farming, agriculture and food
- 12. product of the animal that is used as an “ingredient” in other products
- 20. meat from the leg of steer
- 22. one of the most expensive and tender cuts of meat