| 100% | HAMBURGER | 9 | Patty of ground meat in a sliced bun |
| 64% | HAMBURGER | 9 | A round patty of ground beef in a split bun |
| 51% | PATTY | 5 | Flattened round cake of ground meat that could go in a hamburger |
| 50% | HAMBURGER | 9 | Meat patty in a bun |
| 46% | HAMBURGER | 9 | Meat patty often served in a bun |
| 42% | ROASTPORK | 9 | One of the meats in a Cuban sandwich |
| 41% | MARINATE | 8 | To put meat in a sauce for a period of time |
| 40% | THICK | 5 | Not thin, as a slice of meat loaf |
| 40% | BURGERS | 7 | Meat patties in bread buns with garnishes |
| 40% | CARVING | 7 | Slicing the meat of a roast turkey |
| 39% | BURGERS | 7 | Meat patties cooked on barbecues, served in buns |
| 39% | SAUSAGE | 7 | Ground up pork meat in a cylinder with spices |
| 39% | ROULADE | 7 | Slice of meat rolled around a stuffing and cooked |
| 39% | SCHNITZEL | 9 | A tenderized, then breaded and fried slice of meat |
| 38% | SAUSAGE | 7 | Cylindrical tube of meat in a skin |
| 38% | HOTPOT | 6 | Meat and vegetable casserole with a covering of sliced potato |
| 37% | BARBECUE | 8 | A long fork is used in this type of meat cooking |
| 37% | BRACIOLE | 8 | Italian fried slices of meat cooked in own juices |
| 37% | ESCALOPE | 8 | French term for a thin, boneless slice of meat |
| 37% | PIT | 3 | A large hole in the ground, also the center of a cherry |
| 37% | SPRINGROLL | 10 | In Chinese cookery, a deep-fried cylindrical pancake of vegetables and meat |
| 37% | GEYSER | 6 | Eruption of water from a hot spring in the ground |
| 37% | SCHNITZEL | 9 | German word for thin slices of meat fried in fat |
| 37% | BASTES | 6 | Pours fat over a joint of meat cooking in oven |
| 37% | SIDEOFBEEF | 10 | Slab in a meat locker, and a feature of 17-, 23-, 38- and 47-Across |
| 36% | SPAM | 4 | Meat in a can |
| 36% | HAM | 3 | Meat in a sandwich |
| 36% | BEEF | 4 | Meat in a burger |
| 36% | BEEF | 4 | Meat in a steak |
| 36% | LAMB | 4 | Meat in a rack |