Crossword Solver > found answer > RUMPROASTS

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CROSSWORD
ANSWER

rumproasts

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The answer RUMPROASTS has 6 possible clue(s) in existing crosswords.

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The word RUMPROASTS is NOT valid in any word game. (Sorry, you cannot play RUMPROASTS in Scrabble, Words With Friends etc)

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Definitions of rumproasts in various dictionaries:

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Possible Crossword Clues
Some beef cuts
Some cuts of beef
Entrees sometimes prepared in crockpots
Beef cuts
Cuts of beef

Last Seen in these Crosswords & Puzzles
Apr 13 2020 Wall Street Journal
Jan 31 2012 Newsday.com
Sep 25 2011 New York Times
Jan 12 2010 USA Today
Oct 17 2006 Universal
Aug 5 2002 Universal

Rumproasts might refer to
A Round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. * Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.

Rumproasts might refer to

A Round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
* Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.

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