Down |
1. | largest characteristics of a hog (largest portion of the meat body) |
2. | lowest portion of the carcass |
3. | all white skin and hair with ERECT ears |
5. | is the upper half of the front shoulder |
6. | black body with white points and erect ears; face dished |
7. | forward drooping ears and a black body with 5 points |
8. | makes up 24% of the swine carcass |
10. | contains two large nostrils and has a firm, cartilage-type texture |
11. | much of the meat produced by berkshire hogs is sold to___market |
12. | the degree of an animal geneticist |
15. | state that chester white's originated |
17. | all white hair and skin; droopy ears |
20. | red color; ears that droop |
23. | state that the duroc originated |
24. | pietrain swine lack good____ability |
25. | bacon comes from this area |
26. | country where hampshires originated |
27. | landrace is known for this cut of meat |
28. | color of the tamworth |
29. | pietrains are also prone to ___ |
33. | resembles a backwards knee |