Welcome to Anagrammer Crossword Genius! Keep reading below to see if brawn is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on brawn.
brawn
Searching in Crosswords ...
The answer BRAWN has 89 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word BRAWN is VALID in some board games. Check BRAWN in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of brawn in various dictionaries:
noun - possessing muscular strength
Solid and well-developed muscles, especially of the arms and legs.
Muscular strength and power.
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Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
Possible Crossword Clues |
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Muscle |
Brain's counterpart |
Muscleman's quality |
Muscles |
Physical strength |
Well-developed muscles |
Beefcake element |
Muscular strength |
Brute strength |
Muscle power |
Possible Dictionary Clues |
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physical strength in contrast to intelligence. |
muscular strength |
Physical strength in contrast to intelligence. |
Meat from a pig's or calf's head that is cooked and pressed in a pot with jelly. |
physical strength and big muscles: |
meat from the head of a pig, cooked, and pressed into a block |
Solid and well-developed muscles, especially of the arms and legs. |
Muscular strength and power. |
Chiefly British The meat of a boar. |
Headcheese. |
Brawn description |
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Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder. * Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature. * Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly |