| Rating | Solver | Clue |
|---|---|---|
| STEAK | Meat cut | |
| CARVE | Cut (roast meat) | |
| SHANK | Cut of meat | |
| CUTLET | Cut of meat | |
| LOIN | Cut of meat | |
| BEEFSTEAK | Cut of meat | |
| BUTTERFLY | Cut of meat | |
| HOURSTEEK | Cut of meat | |
| PORTERHOUSE | Cut of meat | |
| SIRLOIN | Cut of meat | |
| CHOP | Cut of meat | |
| RIB | Mock cut of meat | |
| LEG | Meat cut, ... of lamb | |
| DRUMSTICK | Meat cut makes barrel jam | |
| SLICER | Relics were cut up by a meat-carver | |
| JOINT | Meat cut shared by two or more | |
| BILTONG | Lean meat cut into strips and sun-dried. | |
| FRITTER | To cut, as meat, into small pieces, for frying. | |
| CARBONADE | To cut (meat) across for frying or broiling; to cut or slice and broil. | |
| MINCE | To cut into very small pieces; to chop fine; to hash; as, to mince meat. | |
| RULLICHIES | Chopped meat stuffed into small bags of tripe. They are cut in slices and fried. | |
| PEMMICAN | Among the North American Indians, meat cut in thin slices, divested of fat, and dried in the sun. | |
| FRICASSEE | A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy. | |