head

en-verb

head (third-person singular simple present heads, present participle heading, simple past and past participle headed)

heads (present singular third-person)
heading (participle present)
headed (participle past)
headed (past)
heed (alternative obsolete)
hed (alternative obsolete)
'ead (alternative UK pronunciation-spelling)

Etymology tree
Proto-Indo-European *kap-
Proto-Indo-European *káput-
Proto-Germanic *haubudą
Old English hēafod
Middle English heed
English head
From Middle English hed, from Old English hēafd-, hēafod (“head; top; chief”), from Proto-West Germanic *haubud, from Proto-Germanic *haubudą (“head”), from Proto-Indo-European *káput.
The modern word comes from Old English oblique stem hēafd-; the expected Modern English outcome for hēafod would be *heaved (similar to the Middle English word). Doublet of cape, capo, caput, chef, chief, and Howth.
Cognate with Scots heid, hede, hevid, heved (“head”), Old English hafola (“head”), North Frisian hood (“head”), Dutch hoofd (“head”), German Haupt (“head”), Swedish huvud (“head”), Danish hoved (“head”), Icelandic höfuð (“head”), Latin caput (“head”), Sanskrit कपाल (kapāla, “skull”), Hindi कपाल (kapāl, “skull”).

doublet

to head trees

(transitive) To cut off the top of; to lop off.


wing

en-noun

wing (countable and uncountable, plural wings)

wings (plural)
weng (alternative obsolete)
whing (alternative obsolete)
wyng (alternative obsolete)

From Middle English winge, wenge, from Old Norse vængr ("wing of a flying animal, wing of a building"; compare vængi (“ship's cabin”)), from Proto-Germanic *wēingijaz, from Proto-Indo-European *h₂weh₁- (“to blow”), thus related to wind. Cognate with Danish vinge (“wing”), Swedish vinge (“wing”), Icelandic vængur (“wing”).
Replaced native Middle English fither (from Old English fiþre, from Proto-Germanic *fiþriją), which merged with Middle English fether (from Old English feþer, from Proto-Germanic *feþrō). More at feather.

gl

"wing of a flying animal, wing of a building"; compare <i class="Latn mention" lang="non">vængi</i> (“ship's cabin”)

der

They got bro-bro stuck on the wing, cah I picked up and bullet him

2021 July 18, “‘Woop’ Freestyle” (0:25 from the start), Trizz (lyrics):

(slang, MLE) Ellipsis of prison wing, a cellblock; or prison or doing time by extension.


leg

→ Finnish: legi

→ Hungarian: leg

From Middle English leg, legge, from Old Norse leggr (“leg, calf, bone of the arm or leg, hollow tube, stalk”), from Proto-Germanic *lagjaz, *lagwijaz (“leg, thigh”) (see it for more).
Cognate with Scots leg (“leg”), Icelandic leggur (“leg, limb”), Norwegian Bokmål legg (“leg”), Norwegian Nynorsk legg (“leg”), Swedish lägg (“leg, shank, shaft”), Danish læg (“leg”), Lombardic lagi (“thigh, shank, leg”), Latin lacertus (“limb, arm”), Persian لنگ (leng). Upon borrowing, mostly displaced the native Old English term sċanca (Modern English shank).

don't pee on my leg and tell me it's raining

don't piss on my leg and tell me it's raining

piss on someone's leg and tell them it's raining

The street was deserted. We acted quickly. Josiah gave me a leg. I threw my jacket over the broken glass […]

1902, The Idler: An Illustrated Monthly Magazine, volume 21, page 737:

Synonym of leg up (“forming a step for a person's feet with one's hands”).


neck

en-verb

neck (third-person singular simple present necks, present participle necking, simple past and past participle necked)

necks (present singular third-person)
necking (participle present)
necked (participle past)
necked (past)

From Middle English nekke, nakke, from Old English hnecca, *hnæcca (“neck, nape”), from Proto-Germanic *hnakkô (“nape, neck”), from Proto-Indo-European *knog-, *kneg- (“back of the head, nape, neck”). Cognate with Scots nek (“neck”), North Frisian neek, neeke, Nak (“neck”), Saterland Frisian Näkke (“neck”), West Frisian nekke (“neck”), Dutch nek (“neck”), German Low German Nack (“neck”), German Nacken (“nape of the neck”), Danish nakke (“neck”), Swedish nacke (“nape of the neck”), Icelandic hnakki (“neck”), Tocharian A kñuk (“neck, nape”). Possibly a mutated variant of *kneug/k (compare Old English hnocc (“hook, penis”), Welsh cnwch (“joint, knob”), Latvian knaūķis (“dwarf”). Doublet of nek. More at nook. Displaced halse (“neck, throat”) and swire (“neck”).

Alan and Betty were necking in the back of a car when Betty's dad caught them.

Molly had been in love with Sick Boy since he necked with her in a seedy disco-bar in Leith a few weeks ago. Sick Boy had made a drunken point about HIV transmission and to illustrate it had spent most of the night french-kissing her.

1994 [1993], Irvine Welsh, Trainspotting, London: Minerva, →ISBN, page 326:

(intransitive, informal, chiefly US) To make love; to intently kiss or cuddle; to canoodle.

Since this temperature would place the bolt in its creep range, it will slowly stretch, necking down as it does so. Eventually it will get too thin to support the weight, and the bolt will break.

2007, John H. Bickford, Introduction to the Design and Behavior of Bolted Joints, page 272:


round

rounds (plural)
around (alternative)
ron (alternative)

From Middle English round, rounde, from Old Northern French roünt, rund, Old French ront, runt, reont ( > French rond), from both Late Latin retundus and the original Latin rotundus. The noun developed partly from the adjective and partly from the corresponding French noun rond. Doublet of rotund.

rendi

card games: moment from the deal until the players are finished with the cards

(engineering, drafting, CAD) A rounded relief or cut at an edge, especially an outside edge, added for a finished appearance and to soften sharp edges.


plate

→ Maori: pereti

→ Hindi: प्लेट (pleṭ)

From Middle English plate, from Old French plate, from Medieval Latin plata, from Vulgar Latin *plat(t)us, from Ancient Greek πλατύς (platús, “broad, flat, wide”). Compare Spanish plato.
(foot): Cockney rhyming slang, from "plates of meat" for "feet".

der

(Australia) A VIN plate, particularly with regard to the car's year of manufacture.


breast

breasts (plural)
brest (alternative obsolete)

From Middle English brest, from Old English brēost, from Proto-West Germanic *breust, from Proto-Germanic *breustą, from Proto-Indo-European *bʰrews- (“to swell”). Compare West Frisian boarst, Danish bryst, Swedish bröst; cf. also Dutch borst, German Brust.

hope springs eternal in the human breast

Would you like breast or wing?

A choice cut of poultry, especially chicken or turkey, taken from the bird’s breast; also a cut of meat from other animals, breast of mutton, veal, pork.

гърди

choice cut of meat from poultry or other animals


ham

en-noun

ham (countable and uncountable, plural hams)

Inherited from Middle English hamme, from Old English hamm (“inner or hind part of the knee, ham”), from Proto-West Germanic *hammu, from Proto-Germanic *hamō, *hammō, *hanmō, from Proto-Indo-European *kónh₂m (“leg”).
Cognate with Dutch ham (“ham”), dialectal German Hamme (“hind part of the knee, ham”), dialectal Swedish ham (“the hind part of the knee”), Icelandic höm (“the ham or haunch of a horse”), Old Irish cnáim (“bone”), Ancient Greek κνήμη (knḗmē, “shinbone”). Compare gammon and gam.

cog

"I'll have you so your hams will stand out like horse's shanks!" de declared.

1931, Ion L. Idriess, Lasseter's Last Ride, Sydney: Angus and Robertson, page 165:

en:thigh and buttock of a slaughtered hog or other animal, used as meat

(countable) A thigh and/or buttock of a hog slaughtered for meat; (occasionally) the corresponding cut from some other animal.

թամբ

thigh and buttock of any animal slaughtered for meat


medallion

pork medallion


loin

From Middle English loyne, from Old French loigne, from Vulgar Latin *lumbea, from Latin lumbus, of uncertain origin, possibly from Oscan-Umbrian *londwo- or Proto-Germanic *lundwuz, both ultimately from Proto-Indo-European *lendʰ- (“kidney, waist”). Cognate with Modern English lend (“loin”), Dutch lende, German Lende, Swedish länd (“haunch, loin”), Danish lænd, Proto-Slavic *lędvьje (Russian ля́двея (ljádveja)). Doublet of lend.

unc

uncertain

der

Any of several cuts of meat taken from this part of an animal.


butt

Originally apparently a less-desired cut, named either due to its often being packed in butts (“casks”) for storage and shipping, or from the use of butt to refer to "the larger or thicker end of something, in distinction from the sharp or narrow end" or "the waste end".

Cut the foot off one inch above the joint, as this makes a much neater looking shoulder. The top third of the shoulder that was removed from the “California ham” is known as the shoulder butt. This piece is divided into lean butt ("Boston Butt") and fat butt ("Clear Plate") […] The lean butt makes an excellent roast.

1926, E. C. Johnson, Edward James Wilford, Ernest Newton Fergus, George Roberts, Henry Ernest Curtis, John B. Hutson, Oscar Bernard Jesness, William Durrett Nicholls, Man Labor, Horse Work and Materials Used in Producing Crops in Christian County, page 365:

Alternative choices for the shoulder butt oven roast: if you are buying the butt of pork then you must enjoy the flavour that you get only with the fattiet cuts of meat; consequently I suggest the boneless pork loin rib end. Apart from the butt, this wonderful piece of pork has the most fat […]

2003, Harry Jordan, Meat Harry: A Meat Lover's Guide to Buying and Preparing Beef, Pork, and Poultry, GeneralStore PublishingHouse, →ISBN, page 114:

Wrap the pork butt. Work quickly and purposefully to minimize the time the pork butt is out of the smoker. Place the pork butt in the center of a single 18 x 36-inch piece of foil.

2019 July 22, Chris Grove, The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ, Simon and Schuster, →ISBN, page 85:

The shoulder of an animal, especially the portion above the picnic, as a cut of meat.


knuckle

From Middle English knokel (“finger joint”), from Old English cnucel (“the juncture of two bones; knuckle; joint”), from Proto-West Germanic *knukil, from Proto-Germanic *knukilaz (“knuckle, knot, bump”), as *knukô (“bone, joint”) + *-ilaz (diminutive suffix). Cognate with Dutch knokkel (“knuckle”), Low German Knökel (“knuckle”), German Knöchel (“ankle, knuckle”), Old Norse knykill.

affix

сугло́б па́льця m (suhlób pálʹcja, literally “joint of the finger”)

Beef knuckle is from the knee joint. Pork knuckle, or ham hock, is from the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the leg.


joint

The noun is from Middle English joynt (attested since the late 13th century), from Old French joint (“joint of the body”) (attested since the 12th century). The adjective (attested since the 15th century) is from Old French jointiz. Both Old French words are from Latin iūnctus, the past participle of iungō. See also join, jugular.
The meaning of "building, establishment", especially in connection with shady activities, appeared in Anglo-Irish by 1821 and entered general American English slang by 1877, especially in the sense of "opium den". The sense "marijuana cigarette" is attested since 1935. The development to meaning "any thing" also happened to the Scots and Memphian form junt and the Mid-Atlantic/Philadelphian form jawn.

verbinding

point of a rigid joint, means of joining in carpentry

Set the joint in a roasting tin and roast for the calculated cooking time.

A cut of meat, especially (but not necessarily) (a) one containing a joint in the sense of an articulation or (b) one rolled up and tied.

Inez called up Camille on the phone repeatedly and had long talks with her; they even talked about his joint, or so Dean claimed.

1957, Jack Kerouac, chapter 1, in On the Road, Viking Press, →OCLC, part 4:

There I was, going down at last on the star of all those pornographic films that I had been producing in my head since I first laid a hand upon my own joint . . .

1969, Philip Roth, “Cunt Crazy”, in Portnoy’s Complaint, New York: Vintage, published 1994, page 158:

"Good, then," I said, my joint about to skeet like a water pistol. I was surprised too. I was known for having supreme dick control, and I could usually last a lot longer than this.

2006, Noire [pseudonym], Thug-A-Licious: An Urban Erotic Tale, New York, N.Y.: One World, Ballantine Books, →ISBN, page 17:


steak

en-noun

steak (countable and uncountable, plural steaks)

French: steack

Thai: สเต็ก (sà-dték)

Hebrew: סטייק

From Middle English steike, from Old Norse steik (“roast; meat roasted on a stick”). The verb is either from the noun or from steikja (“to roast”).

filet

a slice of meat cut with the grain of the fish

A slice of meat cut across the grain (perpendicular to the spine) from a fish.


shoulder

shoulders (plural)
shouder (alternative dialectal)

From Middle English schuldre, sholder, shulder, schulder, from Old English sculdra, sculdor (“shoulder”), from Proto-West Germanic *skuldru (“shoulder”), of uncertain origin. Perhaps related to Proto-Germanic *skelduz (“shield”), see shield. Cognate with Old Frisian skuldere (“shoulder”) (West Frisian skouder (“shoulder”)), Middle Low German scholder (“shoulder”), Low German Schuller, Schulder (“shoulder”), Dutch schouder (“shoulder”), German Schulter (“shoulder”).

inh

you can't put an old head on young shoulders

In the firſt Courſe there was a Shoulder of Mutton, cut into an Æquilateral Triangle, a Piece of Beef into a Rhomboides, and a Pudding into a Cycloid.

1726 October 28, [Jonathan Swift], “The Humours and Dispositions of the Laputians Described. […]”, in Travels into Several Remote Nations of the World. […] [Gulliver’s Travels], volume II, London: […] Benj[amin] Motte, […], →OCLC, part III (A Voyage to Laputa, Balnibarbi, Glubbdubdribb, Luggnagg, and Japan), page 20:

The part of an animal's body between the base of the neck and forearm socket.

A cut of meat comprising the upper joint of the foreleg and the surrounding muscle.


trotter

From Middle English trottere, equivalent to trot + -er.

Charlie kept telling himself that Eddie Gillespie was the great runner, while he was just a quick trotter.

2013, Stephen Dobyns, Saratoga Bestiary:

... empiricism “A lame cripple going along the right road can overtake a trotter if the latter is running along the wrong road. Moreover, the faster the trotter runs, once having lost the path, the further he lags behind the cripple”.[…]

2013 October 22, D. Ter Haar, Collected Papers of P.L. Kapitza: Volume 3, volume 3, Elsevier, →ISBN, →OCLC, page 174:

The Celebrity, by arts unknown, induced Mrs. Judge Short and two other ladies to call at Mohair on a certain afternoon when Mr. Cooke was trying a trotter on the track. The three returned wondering and charmed with Mrs. Cooke; they were sure she had had no hand in the furnishing of that atrocious house.

1897 December (indicated as 1898), Winston Churchill, chapter IV, in The Celebrity: An Episode, New York, N.Y.: The Macmillan Company; London: Macmillan & Co., Ltd., →OCLC, page 58:

In harness racing, a horse with a gait in which the front and back legs on opposite sides take a step together alternating with the other set of opposite legs; as opposed to a pacer.

grange cookbook recipes for trotters

Finally Napoleon raised his trotter for silence and announced that he had already made all the arrangements.

1943 November – 1944 February (date written; published 1945 August 17), George Orwell [pseudonym; Eric Arthur Blair], chapter VI, in Animal Farm […], London: Secker & Warburg, published May 1962, →OCLC, page 51:

The foot of a pig, sheep, or other quadruped, especially when prepared as meat.

One of these proprietors is a magistrate of Oxfordshire, another a justice of the peace for Berkshire, and Stewart, who was a tailor's trotter, originally, was lately high sherriff ^([sic]) of his county.

1830, William Cobbett, Eleven Lectures on the French and Belgian Revolutions, page 8:

(UK, historical) A tailor's assistant who goes around to receive orders.


chuck

en-noun

chuck (countable and uncountable, plural chucks)

Arm chucks represent approximately 54% of the beef forequarters.

1975, Thomas Fabbricante, William J. Sultan, Practical Meat Cutting and Merchandising: Beef, page 141:

Often, pieces of the chuck are sold boneless as flat chunks of meat or rolled and tied.

2001, Bruce Aidells, Denis Kelly, The Complete Meat Cookbook: A Juicy and Authoritative Guide, page 190:

The chucks are that portion of foresaddle remaining after excluding the hotel rack and plate portions of the breast as described in Item No. 306. The veal foreshanks (Item No. 312) and brisket may either be attached or separated and packaged with the chucks.

2006, North American Meat Processors Association, The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry, page 113:

(cooking) Meat from the shoulder of a cow or other animal.


shank

From Middle English schanke, from Old English sċanca (“leg”), from Proto-West Germanic *skankō, from Proto-Germanic *skankô (compare West Frisian skonk, Dutch schenkel, Low German Schanke, German Schenkel (“shank, leg”), Danish skank, Norwegian skank, Swedish skänkel), from *skankaz (compare Old Norse skakkr (“wry, crooked”)), from Proto-Indo-European *(s)keng- (compare Middle Irish scingim (“I spring”), Ancient Greek σκάζω (skázō, “to limp”).


flank

From Late Middle English flanc, from Late Old English flanc (“flank”), from Old French flanc, of Germanic origin, probably Frankish *hlanca, from Proto-Germanic *hlankō (“bend, curve, hip, flank”), from Proto-Germanic *hlankaz (“flexible, sleek, bendsome”), from Proto-Indo-European *kleng- (“to bend”). Akin to Old High German hlanca (“loin”), Middle Low German lanke (“hip joint”) (German lenken (“to bend, turn, lead”)), Old English hlanc (“loose, slender, flaccid, lank”). More at lank.

cog

(cooking) A cut of meat from the flank of an animal.


picnic

picnics (plural)
pic-a-nic (alternative)
picknick (alternative archaic)

→ Japanese: ピクニック (pikunikku)

→ Punjabi: ਪਿਕਨਿਕ (piknik)

→ Polish: piknik

→ Swahili: pikniki

We went out for a picnic in the forest.

An informal social gathering, usually in a natural outdoor setting, to which the participants bring their own food and drink.

We remind the guests that dealing with this problem is no picnic, and to be patient.

"Don't put your hand on me," said Uncle Henry irritably. "I'm crawling with lice. War would be a picnic if it wasn't for lice and dysentery. […]

1936 June 30, Margaret Mitchell, Gone with the Wind, New York, N.Y.: The Macmillan Company, →OCLC; republished New York, N.Y.: The Macmillan Company, 1944, →OCLC:

(obsolete) An entertainment at which each person contributed some dish to a common table.

Smoked picnics of medium weights - from 6 to 8 pounds - are selling at wholesale at present for about half the price of fancy hams. Standard bacon of medium weights is another smoked product that is selling […]

1923, The National Provisioner, page 50:

Smoked picnics (calas) are pork shoulders with the butt portion removed just beyond the knuckle bone. Shoulder butts are boneless […]

1940, War Department Technical Manual, page 53:

Smoked picnics are sold whole and usually fully cooked. When sold boneless they are called pork shoulder roll.
COOKING HAMS AND PICNICS
Roasting : Roast a fully cooked ham or picnic according to […]

2001, Good Housekeeping, The Good Housekeeping Illustrated Cookbook, Hearst Books, →ISBN, page 218:

A cut of pork from the shoulder area (above the front leg) of a pig.


picnic

en-verb

picnic (third-person singular simple present picnics, present participle picnicking, simple past and past participle picnicked)

picnics (present singular third-person)
picnicking (participle present)
picnicked (participle past)
picnicked (past)
pic-a-nic (alternative)
picknick (alternative archaic)

And I'll never forget the chillingly instinctive racism. "Sure is pretty countryside. Pity it's spoiled by the niggers picknickin."

2000, Bill Oddie, Gripping Yarns, page 71:


undercut

From Middle English undercutten, equivalent to under- + cut.

The notch cut in a tree to direct its fall when being felled.

The underside of a sirloin of beef; the fillet.


rib

From Middle English rib, ribbe, from Old English ribb (“rib”), from Proto-West Germanic *ribi, from Proto-Germanic *ribją (“rib, reef”), from Proto-Indo-European *h₁rebʰ- (“arch, ceiling, cover”).
Cognate with Dutch rib (“rib”), Norwegian ribbe (“sparerib”), Norwegian ribben (“rib”), Low German ribbe (“rib”), German Rippe (“rib”), Old Norse rif (“rib, reef”), Serbo-Croatian rèbro (“rib”).
(wife or woman): In reference to the creation of Eve from Adam's rib in the Bible.

ребро

shaping and supporting member in an aircraft wing

A cut of meat enclosing one or more rib bones.


T-bone steak

LL-Q1860 (eng)-Flame, not lame-T-bone steak.wav

A large beef steak, containing a T-shaped bone.


drumstick

drumsticks (plural)
drum stick (alternative)

LL-Q1860 (eng)-Flame, not lame-drumstick.wav


tenderloin steak

en-noun

tenderloin steak (countable and uncountable, plural tenderloin steaks)

LL-Q1860 (eng)-Flame, not lame-tenderloin steak.wav

Any of several steaks cut from the tenderest part of the loin of beef.


bulgogi

bulgogi (usually uncountable, plural bulgogis)

bulgogis (plural)
bul'gogi (alternative)

/bʊlˈɡoʊɡiː/

Borrowed from Korean 불고기 (bulgogi, from 불 (bul, “fire”) + 고기 (gogi, “meat”)).

bor+

The meat in these dishes, traditionally grilled at the table.


sirloin

en-noun

sirloin (countable and uncountable, plural sirloins)

From Middle English surloine, from Old French surlonge, from sur la longe (literally “above the loin”).

(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).

(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).


chuck steak

chuck steak (countable and uncountable, plural chuck steaks)

A particular cut of beef, containing part of the shoulder bones.


pancetta

pancetta (usually uncountable, plural pancettas)

Borrowed from Italian pancetta, from pancia (“belly”).


T-bone

The barbecue was over. It had been a good one; drinks, charcoaled T-bones, rare, a green salad and Meg's special dressing.

1984, Stephen King, The Ballad of the Flexible Bullet:


cutlet

→ Burmese: ကတ်သလိတ် (katsa.lit)

→ Cantonese: 吉列 (gat1 lit6)

→ Chinese: 吉列 (jíliè)

→ Japanese: カツレツ (katsuretsu)

Japanese: カツ (katsu)

→ English: katsu

⇒ Japanese: 豚カツ (tonkatsu)

→ English: tonkatsu

From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut + -let. Doublet of kotlet and kotleta.

kotelet

thicker slice of pork than the schnitzel

A chop, a specific piece of meat (especially pork, chicken, or beef) cut from the side of an animal.


topside

To detach the round bone, the biggest muscle of the round, the topside, must first be removed. This is done by cutting down to the round bone in a layer of connective tissue which separates the topside from the nuggle.

2004, Z. Farah, A. Fischer, editors, Milk and Meat from the Camel: Handbook on Products and Processing, page 116:

Slow roasting is better for lean or not so tender cuts such as topside or whole bolar blade, which are not suitable to be cooked very pink.

2008, Leanne Kitchen, The Butcher, Murdoch Books, page 27:

It is removed from its attachment to the silverside along the natural seam, and from the topside by a straight cut along the line of the femur bone.

2012, Graham Dodgshun, Michel Peters, David O′Dea, Cookery for the Hospitality Industry, 6th edition, Cambridge University Press, page 384:

(UK, Australia, New Zealand) The outer side of a round of beef.


silverside

(Australia, New Zealand, South Africa, Ireland, informal) corned beef made with this type of meat.


beefsteak

beefsteak (countable and uncountable, plural beefsteaks)

→ Danish: bøfsteg

Danish: bøf

→ Faroese: búffur

→ Icelandic: buff

desctree

→ Dutch: biefstuk, (obsolete) beefsteak
→ Indonesian: bistik
→ Papiamentu: bifstùk

→ Esperanto: bifsteko

→ Estonian: biifsteek

→ French: bifteck, biftèque (post-1990 spelling), beefsteak, beefsteck, beefteak, beefteck, biffteck, biftec, bistec, bisteck (all obsolete)
→ Albanian: biftek
→ Armenian: պիֆթէք (piftʻēkʻ) (Western Armenian)
→ Bulgarian: бифте́к (bifték)
→ Czech: biftek
→ Greek: μπιφτέκι (biftéki)
→ Ladino: biftek
→ Macedonian: бифтек (biftek)
→ Japanese: ビフテキ (bifuteki)
→ Ottoman Turkish: بیفتك (biftek)
Turkish: biftek
→ Romanian: biftec
→ Vietnamese: bít tết

→ German: Beefsteak

→ Armenian: բիֆշտեքս (bifštekʻs)

→ Belarusian: біфштэ́кс (bifštéks)

→ Georgian: ბიფშტექსი (bipšṭeksi)

→ Latvian: bifšteks

→ Lithuanian: bifštekas

→ Russian: бифште́кс (bifštéks) (see there for further descendants)

→ Ukrainian: біфште́кс (bifštéks)

→ Polish: befsztyk

→ Italian: bistecca

→ Japanese: ビーフステーキ (bīfusutēki)

→ Korean: 비프스테이크 (bipeuseuteikeu)

→ Malay: bifstik

→ Occitan: bistèc

→ Brazilian Portuguese: bisteca

→ Spanish: bistec, bisté, bisteque
→ Tagalog: bistek, bistik
→ English: bistek

→ Swedish: biffstek

From beef + steak. Doublet of bifshtek and bistek.

(countable, uncountable) (A) steak cut from beef cattle.


porterhouse

porterhouses (plural)
porter house (alternative)

LL-Q1860 (eng)-Flame, not lame-porterhouse.wav

(chiefly Canada, US) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.


fatback

(US) A layer of fat, along the back of a pig, used as a cut of meat or to make lard


brisket

en-noun

brisket (countable and uncountable, plural briskets)

From Middle English brusket, probably from Old Danish bryske (“cartilage, gristle”), from Old Norse brjósk, from Proto-Germanic *briuskiz (compare German Brausche (“knot on the head”)). Cognate with Danish brusk, Icelandic brjósk.

der

Right after chili, smoked beef brisket could easily be the state food of Texas.

2016, Samantha Skaggs, Real Food Slow Cooker Suppers, Page Street Publishing, →ISBN, page 146:

A cut of meat taken from the chest, especially from the section under the first five ribs.


sparerib

spareribs (plural)
spare-rib (alternative)
spare rib (alternative)
spear-rib (alternative)

Probably borrowed from Low German ribbesper, from Middle Low German ribbespêr (“spare-ribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The word was transposed, with the first element becoming confused with English spare due to folk-etymology. Compare also English ribspare (rare, modern uses dialectal).

derived

SPARERIBS AND SAUERKRAUT […] Place sauerkraut in greased baking dish and sprinkle with brown sugar. Brown spareribs under broiler heat, season and place on sauerkraut.

1976, Ruth Berolzheimer, editor, Culinary Arts Institute Encyclopedic Cookbook, new rev. edition, Chicago, Ill.: Culinary Arts Institute, →ISBN, page 384:

Winter Melon, Pearl Barley, and Sparerib Soup […] Place spareribs, chicken giblets, scallops along with their soaking liquid, pearl barley, orange peel, ginger, and winter melon in a large pot along with 4 quarts of cold water. Bring to a boil over high heat.

2009, Teresa M. Chen, A Tradition of Soup: Flavors from China's Pearl River Delta, Berkeley, Calif.: North Atlantic Books, →ISBN, page 134:

Spareribs and barbecue sandwiches star on the menu.

2011, Darwin Porter, Danforth Prince, Frommer's Portable Savannah, Hoboken, N.J.: John Wiley & Sons, →ISBN, page 65:

Texans will want lightly seasoned (with salt and pepper) or unseasoned slow-smoked dry ribs with barbecue sauce or hot sauce on the side – and given their druthers, spareribs will be preferred over baby backs. […] A full slab of pork spareribs should have about 12 rib bones.

2012, Ardie A. Davis, Paul Kirk, America's Best Ribs, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 4:

Pork spare ribs are the original ribs. They come from the side of the hog and are part rib bone, part cartilage from the sternum of the hog. Historically, the side ribs weren't a desirable part of the hog and were left for the hired help to eat, thus the term "spare."

2012, Ray Lampe, Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven, San Francisco, Calif.: Chronicle Books, →ISBN, page 18:

The difference between a St. Louis rib and a spare rib is simply the fact that the end and the breast bone have been cut off. With the breast bone cut off it can be easily sliced between the bones.

2014, Bob Oros, Center of the Plate: Comprehensive Course includes Little Known Industry Secrets, [Raleigh, N.C.]: Lulu, →ISBN, page 46:

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:


tenderloin

en-noun

tenderloin (countable and uncountable, plural tenderloins)

The tenderest part of a loin of meat, especially of pork or beef.


scrag

Perhaps related to Norwegian skragg (a lean person), dialectal Swedish skragge (old and torn thing), Danish skrog (hull, carcass); perhaps related to shrink.

The butcher and the porkman painted up only the leanest scrags of meat; the baker, the coarsest of meagre loaves.

2007, Charles Dickens, A Tale of Two Cities, Penguin, →ISBN, page 34:

(archaic) The lean end of a neck of mutton; the scrag end.

(UK, slang, derogatory) A chav or ned; a stereotypically loud and aggressive person of lower social class.

The large guy said that he couldnt sit down the front because of an eye condition, and she said, out loud, "too bad, go down the front".
This was all heard by most of the crowd, 1 guy called her a bitch, i spoke out loud "what a scrag" which her boyfriend heard, he turned around agro like to defend her, when another guy yelled out "if you get agro about that son, ill be over there to show your girlfriend some manners", to which he promplty sat down :-), but after that she put her feet up on the seat in front of her !!

1998 June 9, Shane, “feed up with noise in cinemas”, in aus.films (Usenet):

Post scrag fight, Buffy is sweetness and light in her cardy and teeny tiny handbag (plus blonde hair) contrasting with Faith who is lying in bed with her kill-me-thrill-me cutoff shorts (plus brunette hair).

1999 December 18, Kenny, “The Observer AND the Times: Episode 3.7 Revelations”, in aus.tv.buffy (Usenet):

Get a life, you stupid scrag.

2003 June 2, Peter Lucas, “The Chief takes a hit”, in alt.ozdebate (Usenet):

(Australia, slang, derogatory) A rough or unkempt woman.


scrag

en-verb

scrag (third-person singular simple present scrags, present participle scragging, simple past and past participle scragged)

scrags (present singular third-person)
scragging (participle present)
scragged (participle past)
scragged (past)

An enthusiastic mob will scrag me to a certainty the day war breaks out.

1899, Charles John Cutcliffe Hyne, “Atoms of Empire”, in Pall Mall Magazine:

(obsolete, colloquial) To hang on a gallows, or to choke, garotte, or strangle.

'...I urged him ... to ... try the Ickenham System ... a little thing I knocked together in my bachelor days ... it has a good many points in common with all-in wrestling and osteopathy. I generally recommend it to diffident wooers and it always works like magic...'
Johnny stared.
'You mean you told McMurdo to … scrag her?'

1958, P. G. Wodehouse, chapter 15, in Cocktail Time:


serrano

From Spanish serrano (“mountainous”), because it originated in the sierras (“mountains”) of the Mexican states of Puebla and Hidalgo.

Capsicum annuum
Capsicum annuum#Translingual

Ellipsis of serrano pepper, a chili pepper, a cultivar of Capsicum annuum which originated in the mountainous regions of the Mexican states of Puebla and Hidalgo and is used in cooking.


lambchop

LL-Q1860 (eng)-Flame, not lame-lambchop.wav


Scotch fillet

Scotch fillets (plural)
scotch fillet (alternative)

2004, Ben Canaider, Greg Duncan Powell, Cooking Under the Influence: Food to Drink To, Murdoch Books Australia, page 83,
When in need of protein and the essential amino acids required to run our bodies, when our hair or nails won′t grow, or when we have to drink young cabernet, scotch fillet is the answer.

2006, Jared Ingersoll, Danks Street Depot, Murdoch Books Australia, page 62,
Scotch fillet is a great roasting meat, but only if it is of exceptional quality and has been allowed to hang, otherwise it can be a little tough.

2007, Sharon Lurie, Cooking With the Kosher Butcher′s Wife, New Holland Publishing (South Africa), page 10,
It is in this section of the ribs that the tender Scotch fillet or rib-eye muscle is housed.

2010, Veechi Curtis, Lynley Averis, Bookkeeping For Dummies, Australian & New Zealand Edition, page 213,
If you forget someone′s superannuation payment, that employee simply misses out. And yes, when that person retires and ends up eating porridge rather than scotch fillet, it′s you that′s to blame.

(Australia, New Zealand, South Africa) A ribeye steak.


ribeye

ribeyes (plural)
rib eye (alternative)
rib-eye (alternative)

LL-Q1860 (eng)-Flame, not lame-ribeye.wav

Ellipsis of ribeye steak, a boneless ribsteak; a cut of steak from the beef rib.


filet mignon

en-noun

filet mignon (countable and uncountable, plural filets mignons or filet mignons)

filets mignons (plural)
filet mignons (plural)

LL-Q1860 (eng)-Flame, not lame-filet mignon.wav

Unadapted borrowing from French filet (“fillet”) mignon (“tender”).

ubor

A steak cut of beef taken from the tenderloin, or psoas major, of the steer or heifer.


chateaubriand

en-noun

chateaubriand (countable and uncountable, plural chateaubriands)

chateaubriands (plural)
châteaubriand (alternative)

/ˌʃatəʊˈbɹiːɒ̃/

/ʃæˌtoʊbɹiˈɑ̃/

/ʃæˌtoʊbɹiˈɔ̃/

Borrowed from French chateaubriand, named after French Romantic writer François-René de Chateaubriand, who is said to have enjoyed this type of steak.

named-after

A thick, juicy cut from the center of a beef tenderloin.


ribeye steak

ribeye steaks (plural)
rib eye steak (alternative)
rib-eye steak (alternative)

A beef steak cut from the rib section of the cow; with the bone removed.


riblet

(US) Boneless processed pork or beef rib meat, served at restaurants and fast food places.


aitchbone

aitchbones (plural)
aitch-bone (alternative)
H bone (alternative)
natch-bone (alternative)

From rebracketing of "a nache-bone" to "an aitchbone". See natch, bone. Attested since the late 1400s, and initially also spelled hach- with a spurious h.

A cut of beef lying above the rump bone.


pork belly

en-noun

pork belly (usually uncountable, plural pork bellies)

LL-Q1860 (eng)-Flame, not lame-pork belly.wav

I thought I would spend a lot of time eating pork belly bought in the store, but no. Great Wall does sell pork belly but not in thinly sliced form, rather in thick rolls.

2012 April, Tyler Cowen, “Revolutionizing the Supermarket Experience”, in An Economist Gets Lunch: New Rules for Everyday Foodies, New York, N.Y.: Dutton, →ISBN, page 48:

A boneless cut of fatty meat from the belly of a pig.

fläsk

often implies pork belly when a component in dishes


ham hock

ham hock (countable and uncountable, plural ham hocks)

ham hocks (plural)
hamhock (alternative)

Cornmeal, gunpowder, ham hocks and guitar strings!

1965, Yukon Cornelius, Rudolph the Red-nosed Reindeer:

The cut of meat at the joint between the leg and foot of a hog.


middlings

(business) Commodities that are of intermediate price, quality, or size.

The product described in the earlier contract is:
'All the zinc sulphide crude ore, zinc sulphide concentrates and zinc sulphide middlings, shipped from Midvale, Utah, Kennett, Cal., or any other point by or under the control of the seller during the period of this agreement.'

1924, Supreme Court of the United States, Miller v. Robertson/Opinion of the Court:

The bitumen floats to the top of the separation cell and is largely recovered in this top-layer froth[…], while sand is discarded at the bottom and the middlings of intermediate density are partly returned to the separator for recycling and partly forwarded to a scavenger separation cell […] for separate treatment in a froth settler[…].

1982, S. S. Penner et al., “Assessment of Research Needs for Oil Recovery from Heavy-oil Sources and Tar Sands”, in New Sources of Oil & Gas: Gases from Coal; Liquid Fuels from Coal, Shale Tar Sands, and Heavy Oil Sources, Oxford: Pergamon Press, →ISBN, page 75:

(business) Partially refined ore or petroleum.

Buckwheat middlings is a fairly good feed for dairy cows, being far superior to buckwheat bran.

1917, Carl William Larson, Fred Silver Putney, Dairy cattle feeding and management, page 95:

More or lesser amounts of middlings are always formed, and must be reprocessed to salvage the good seed it contains. The middlings fraction can be re-separated over the gravity separator to salvage the good seed. […] To salvage its good seed, middlings are re-separated over the gravity. This spreads the middlings out further over the deck, and produces a closer separation of good seed from the undesirable material.

2009, Bill (B. R.) Greg, Gary L. Billups, “Gravity Separator”, in Seed Conditioning, volume 2 (Technology Part-A; Advanced-level Information for Managers, Technical Specialists, Professionals), Boca Raton, Fla.: CRC Press; Enfield, N.H.: Science Publishers, →ISBN, page 518:

(milling) Low-grade or coarse flour; coarse wheat mixed with bran.

(cooking, chiefly Southern US) The part of a pig between the shoulder and the ham.


porterhouse steak

porterhouse steak (plural porterhouse steaks)


short ribs

A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.


skirt steak

skirt steak (countable and uncountable, plural skirt steaks)

A long, flat cut of beef from the plate, prized for flavour rather than tenderness.


standing rib

A cut of beef from the primal rib, one of the eight primal cuts of beef.


sidemeat

sidemeat (usually uncountable, plural sidemeats)

LL-Q1860 (eng)-Flame, not lame-sidemeat.wav

A cut of pork with a sweet taste, typically taken from above the flank of the pig.


strip steak

strip steak (countable and uncountable, plural strip steaks)

Steak from upper part of the short loin.


Boston butt

(US) A cut of pork from the upper part of the shoulder from the front leg.


club steak

club steak (countable and uncountable, plural club steaks)


hanger steak

From hanger + steak. Anatomically, it is said to "hang" from the diaphragm of the animal.

A cut of beef steak from the diaphragm of a steer or heifer.


jamon

jamon (countable and uncountable, plural jamons)

From Spanish jamón. Doublet of gammon and jambon.


prime rib

(butchery) A cut of beef consisting of two to seven ribs; one of the nine primal cuts.


ribspare

From Low German ribbesper, from Middle Low German ribbespêr (“spareribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The second element of the English word was probably influenced by English spare (“lean, wanting flesh”).

uder

Some twenty years ago—'tis true, / Isaacs, a poor pedestrian Jew, / By wishful inclination prest, / A ribspare stole, already drest; […]

1791, Edward Nairne, “The Jews Partners and the Stolen Pork. A Tale.”, in Poems, Miscellaneous and Humorous, with Explanatory Notes and Observations, Canterbury: Printed by Simmons and Kirkby, →OCLC, page 16:

25th Decʳ. [1673–1674] I sent to Mr. Hely a ribspare and hoggs puddings, for which hee returned mee a boxe of pills and sermons.

1853, Giles Moore, R[obert] W[illis] Blencowe, “Extracts from the Journal and Account Book of the Rev. Giles Moore, Rector of Horsted Keynes, from 1655 to 1679. With Notes by R. W. Blencowe, Esq.”, in Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, 2nd edition, volume I, London: John Russell Smith, 36, Soho Square, →OCLC, page 117:

The care of our forefathers for the temporal needs of the ministry, is also illustrated by various votes to be gathered from the Town and Parish Records. […] Sent in since Nov. 3: the day I was married: From my good neighbours in town. […] [January] 8, [1698]. The wife of Saml. Sparhawk, a Ribspare […]

1855, William Newell, The Pastor's Remembrances: A Discourse Delivered Before the First Parish in Cambridge, on Sunday, May 27, 1855, Cambridge, Mass.: John Bartlett, →OCLC, pages 31–33:

Master Roberts has sent no deare yet. There is sent up a motten (mutton), a barrel of eggs, fower ribspares, two chaynes (chines), a goose, three drest poultrie, four live poultrie, four hogges cheekes and feet and hames (hams) of two hogges mustered, one bottel of meade, three brace of partridges, and a brace of veasants (pheasants) […]

1858, “Extracts from Manuscripts in the Possession of William John Campion, Esq., at Danny; and of Sir Thomas Maryon Wilson, Bart., of Charlton House”, in Robert Willis Blencowe, editor, Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, volume X, London: John Russell Smith, 36, Soho Square, →OCLC, page 3:

So, in Kent, to wrong-take a person is to take him wrong, to misunderstand him, and a ribspare is a spare rib.

1874, Samuel Pegge, “An Alphabet of Kenticisms, Containing 600 Words and Phrases in a Great Measure Peculiar to the Natives and Inhabitants of the County of Kent; together with the Derivations of Several of them. To which is Added a Collection of Proverbs and Old Sayings, which are either Used in, or do Relate to the said County.”, in Archæologia Cantiana: Being Transactions of the Kent Archæological Society, volume IX, London: Printed for the [Kent Archaeological] Society, by Mitchell & Hughes, Wardour Street, Oxford Street, →OCLC, page 77:


flat iron steak

en-noun

flat iron steak (plural flat iron steaks)

flat iron steaks (plural)
flat-iron steak (alternative)
flatiron steak (alternative)

(Canada, US) A tender, flavorful cut of beef from the shoulder of the steer.


pork chop

pork chops (plural)
porkchop (alternative attributive)

Browned and simmered in orange juice with raisins, tender pork chops are the nucleus of a delicious family dinner.

1980, Sun-Maid Growers of California, “Hot and Hearty: Main Dishes for Memorable Meals”, in The Sun-Maid Cookbook, Benjamin Company, →ISBN, page 38:

With very little fat, boneless pork chops are the fast and flavorful answer whether counting calories, or counting on a tasty meal.

2004, George Foreman, Kathryn Kellinger, “Beef, Pork, and Lamb”, in George Foreman’s Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends, Simon & Schuster, →ISBN, page 125:

Pork chops are the go-to dish in the Midwest for an easy, inexpensive, and satisfying meal.

2015, Colby Garrelts, Megan Garrelts, “Cast Iron and Dutch Ovens”, in Made in America: A Modern Collection of Classic Recipes, Andrews McMeel Publishing, →ISBN, page 54:

A loin cut taken perpendicular to the spine of the pig, usually a rib or part of a vertebra.


raven's bone

A certain gristly portion of brisket, traditionally fed to ravens.