| Rating | Solver | Clue |
|---|---|---|
| TBONE | Beef cut | |
| T-BONE | Beef cut (1-4) | |
| SILVERSIDE | Cut of beef | |
| TBONES | BBQ’d beef cut | |
| SIRLOIN | Cut of beef | |
| RUMP | Cut of beef | |
| SHIN | Cut of beef | |
| TOPSIDE | Cut of beef | |
| SHANK | Cut of beef | |
| ROUNDSTEAK | Cut of beef | |
| TENDERLOIN | Cut of beef | |
| TOPSIRLOIN | Cut of beef | |
| T-BONES | BBQ’d beef cut (1-5) | |
| ROUND | Cut of beef steak | |
| SKIRT | Try to avoid beef cut from flank | |
| AITCHBONE | The bone of the rump; also, the cut of beef surrounding this bone. | |
| FILET MIGNON | Due to its relatively small size, what is generally considered the most expensive cut of beef? | |
| CHARQUI | Jerked beef; beef cut into long strips and dried in the wind and sun. | |
| CUT | A portion severed or cut off; a division; as, a cut of beef; a cut of timber. | |
| JERK | To cut into long slices or strips and dry in the sun; as, jerk beef. See Charqui. | |
| RAND | A long, fleshy piece, as of beef, cut from the flank or leg; a sort of steak. | |
| CHINE | A piece of the backbone of an animal, with the adjoining parts, cut for cooking. [See Illust. of Beef.] | |
| STEAK | A slice of beef, broiled, or cut for broiling; -- also extended to the meat of other large animals; as, venison steak; bear steak; pork steak; turtle steak. | |