Crossword Solver > found answer > BRISKETS

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CROSSWORD
ANSWER

briskets

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The answer BRISKETS has 4 possible clue(s) in existing crosswords.

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The word BRISKETS is VALID in some board games. Check BRISKETS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of briskets in various dictionaries:

noun - a cut of meat from the breast or lower chest especially of beef

noun - the breast of an animal

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Possible Crossword Clues
Cuts of beef found to risk bets
Holiday dinner choices
They get a long roasting from backs breaking up chance
Meat cuts

Last Seen in these Crosswords & Puzzles
May 6 2016 Irish Times (Crosaire)
Jan 10 2016 L.A. Times Daily
Oct 23 2013 Irish Times (Simplex)
Mar 21 2012 New York Times

Possible Dictionary Clues
Plural form of brisket.
meat cut from the breast of an animal, typically a cow.
Meat cut from the breast of an animal, typically a cow.

Briskets might refer to
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. * According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.

Briskets might refer to

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
* According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.

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