| ACROSS | DOWN |
| 3 The amount of saleable retail cuts that may be obtained from a carcass | 1 Cattle of Indian origin |
| 4 Bovine draft animal | 2 Cattle naturally without horns |
| 7 When animals of the same species, but of a different breed, are mated | 3 Removing dairy cows from the herd based on established criteria |
| 9 Removing the horns from horned breeds of cattle | 5 Intramuscular fat that makes beef more palatable to humans |
| 10 A permanent method of cattle identification involving burning a scar into the cattle's hide | 6 Cattle of European origin |
| 12 A bacterial disease of the mammary glands; the udder may be warm and hard to touch | 8 The period of pregnancy |
| 14 The meat of cattle | 11 A cow that has stopped producing milk |
| 13 A male bovine castrated while young and before secondary sexual characteristics had developed |