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Beef Cattle Evaluation

Teacher: Alan Geiger
Horizontales
Naturally without horns
Quality of having large bones and frame
Combination of characteristics which make an animal most useful for a specific purpose
Muscle without the fat
Utilize a high energy ration to produce animals for slaughter
Freedom from excess finish
Ability of an animal to produce offspring
Having a correct skeletal structure; may also refer to ability to reproduce
Part of the topline of a beef animal where the neck joins the body; secondary male sex characteristic
Traits distinguishing females from males
Size of the animal as determined by skeletal structure
Utilize low quality roughages to raise animals from weaning to the feedlot or for herd replacement
Evaluation of the tenderness and flavor of the meat
Verticales
Having good size and weight for age of animal
Rounded over the top; not flat
Numerical indicator of cutability which is defined as the percent of closely trimmed, boneless meat from the round, loin, rib and chuck
Fat on an animal
Mating an animal of one breed to an animal of another breed
Difference between a trait of a particular animal and the average of all the animals from which it was chosen
Balance of animal parts
Fat dispersed within the meat
Characteristics which indicate female will be a good mother; femininity
Lower part of tail consisting of long hair
Main products are weaner calves or yearling calves
External sac containing the testicles
Area between rear quarters
Part of scrotum left on a steer after castration