head

en-noun

head (countable and uncountable, plural heads or head)

→ Japanese: ヘッド (heddo)

Sranan Tongo: ede

Aukan: ede

Saramaccan: hédi

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, heed, heved, heaved, from Old English hēafd-, hēafod (“head; top; source, origin; chief, leader; capital”), 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”).

頭

つぶり, tsuburi, つぃぶる, tsiburu, つぃぶるぃ, tsiburi

pää

principal operative part of a machine or tool

have one's head screwed on the right way

know one's head from a hole in the ground

run around like a chicken with its head cut off

would lose one's head if it wasn't attached

would lose one's head if it wasn't bolted on

would lose one's head if it wasn't glued on

would lose one's head if it wasn't screwed on

would lose one's head if it wasn't stuck on

would lose one's head if it wasn't tied on

would lose one's head if it weren't attached

you can't put an old head on young shoulders

you can't put a wise head on young shoulders

My lord, my lord, the French have gathered head:

1591 (date written), William Shakespeare, “The First Part of Henry the Sixt”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene iv], page 100:


wing

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) Short for 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).

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

This proposal has no legs. Almost everyone opposes it.

I’m trying to go with my head and focus on the first guy, because this could be a relationship with legs.

2020 February 2, “One is a great guy; the other is good in bed. So who do I choose?”, in The Guardian:

(usually in the plural) The ability of something to persist or succeed over a long period of time.


neck

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”).

Giraffes have long necks.

Mother, help me, there's a head attached to my neck and I'm in it.

2019 October 15, ZA/UM, Robert Kurvitz, quoting You, Disco Elysium, →OCLC:

(anatomy) The part of the body connecting the head and the trunk found in humans and some animals.

loŋo

part of body connecting the head and the trunk

a neck forming the journal of a shaft

(engineering) A reduction in size near the end of an object, formed by a groove around it.

kaulus

engineering: reduction in size near the end of an object


neck

The Neck no more upon the river sings.
And no Mermaid to bleach her linen flings
Upon the waves in the mild solar ray.

1828, Thomas Keightley, The Fairy Mythology, volume I, London: William Harrison Ainsworth, page 234:

(folklore) A shapeshifting water spirit in Germanic mythology and folklore; a nix.


round

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.

раздаване

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

A Cave[…],
Where light and darkness in perpetual round
Lodge and dislodge by turns.

1667, John Milton, “Book VI”, in Paradise Lost. […], London: […] [Samuel Simmons], and are to be sold by Peter Parker […]; [a]nd by Robert Boulter […]; [a]nd Matthias Walker, […], →OCLC; republished as Paradise Lost in Ten Books: […], London: Basil Montagu Pickering […], 1873, →OCLC:


round

en-verb

round (third-person singular simple present rounds, present participle rounding, simple past and past participle rounded)

rounds (present singular third-person)
rounding (participle present)
rounded (participle past)
rounded (past)

And the runners round the bases on the double by Jones.

(transitive, baseball) To advance to home plate.

(medicine, colloquial) To do ward rounds.


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

He was confronted by two knights in full plate.

He hewd, and lasht, and foynd, and thondred blowes,
And euery way did seeke into his life,
Ne plate, ne male could ward so mighty throwes,
But yeilded passage to his cruell knife.

1590, Edmund Spenser, “Book II, Canto V”, in The Faerie Queene. […], London: […] [John Wolfe] for William Ponsonbie, →OCLC, page 248:

Two potent Thrones, that to be less then Gods
Disdain’d, but meaner thoughts learnd in thir flight,
Mangl’d with gastly wounds through Plate and Maile.

1667, John Milton, “Book VI”, in Paradise Lost. […], London: […] [Samuel Simmons], and are to be sold by Peter Parker […]; [a]nd by Robert Boulter […]; [a]nd Matthias Walker, […], →OCLC; republished as Paradise Lost in Ten Books: […], London: Basil Montagu Pickering […], 1873, →OCLC, lines 366-368:

There was a close play at the plate.

The SAPI plate in his vest protected him from the bullet's impact.


breast

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

Uncertain, though it is generally agreed upon that it first appeared in print around the 1880s. At least four theories persist:
* It came naturally from the word amateur. Deemed likely by Hendrickson (1997), but then the question would be why it took so long to pop up. He rejects the folk etymology of Cockney slang hamateur because it originated in American English.
* From the play Hamlet, where the title character was often played poorly and/or in an exaggerated manner. Also deemed likely by Hendrickson, though he raises the issue that the term would have likely been around earlier if this were case.
* From the minstrel's practice of using ham fat to remove heavy black makeup used during performances.
* Shortened from hamfatter (“inferior actor”), said to derive from the 1863 minstrel show song The Ham-fat Man. William and Mary Morris (1988) argue that it's not known whether the song inspired the term or the term inspired the song, but that they believe the latter is the case.


medallion

pork medallion

(art) A usually round or oval frame (often made of stucco) containing a decoration.


medallion

en-verb

medallion (third-person singular simple present medallions, present participle medallioning, simple past and past participle medallioned)

medallions (present singular third-person)
medallioning (participle present)
medallioned (participle past)
medallioned (past)

a sunset that medallioned the eastern sky

(transitive, poetic) To mark with, or as with, a medallion or medallions.


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.


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

(sports, billiards, snooker, pool) The curved part of the cushion at the entrance to the pockets on a cue sports table.

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.

brass knuckles

A contrivance, usually of brass or iron, and furnished with points, worn to protect the hand, to add force to a blow, and to disfigure the person struck; a knuckle duster.

(skiing, snowboarding) The rounded point where a flat changes to a slope on a piste.


knuckle

en-verb

knuckle (third-person singular simple present knuckles, present participle knuckling, simple past and past participle knuckled)

knuckles (present singular third-person)
knuckling (participle present)
knuckled (participle past)
knuckled (past)


butt

butt (third-person singular simple present butts, present participle butting, simple past and past participle butted)

butts (present singular third-person)
butting (participle present)
butted (participle past)
butted (past)

From Middle English butten, from Anglo-Norman buter, boter (“to push, butt, strike”), from Frankish *bautan (“to hit, beat”), from Proto-Germanic *bautaną (“to beat, push”), from Proto-Indo-European *bʰewd- (“to beat, push, strike”). Cognate with Old English bēatan (“to beat”). More at beat.

һөҙөшөү

(intransitive) to strike bluntly with the head

Teacher! He just butted me!

Additionally, kids are pinched, fondled, propositioned, and hit; and it all goes unseen amid the general confusion and nonspecific orders from the cafeteria supervisors who are yelling things like, "Keep it down, you people!" "No butting!" "Wait your turn, boys!" All of which sound as though there is law and order, just no actual justice to the victim.

2016, Chandler, Dan, Bullying in Plain Sight: How Inattentive Adults Encourage the School Bullies, Mustang, O.K.: Tate Publishing and Enterprises, LLC, →ISBN, page 45:

(transitive, intransitive, eastern Canada, parts of the northeastern US) To cut in line (in front of someone).


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.


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

en:place of business or human activity
en:tramp hangout

(chiefly US slang, may be somewhat derogatory) A place of business, particularly in the food service or hospitality industries; sometimes extended to any place that is a focus of human connection or activity (e.g., schools, hangouts, party spots).

(slang, dated) A place of resort for tramps.

en:place of business or human activity
en:opium den

I'm just trying to stay out of the joint.

en:place of business or human activity
en:prison, jail, or lockup

(slang, with the definite article) Prison, jail, or lockup.

It was the kind of joint you wouldn't want your boss to see you in.

"...Where's the ladies' in this joint? I've to powder me nose."

1996, Deirdre Purcell, Roses After Rain, page 335:

For a minute I stayed away from real crowded places like Big Ben's and even the new Ruthless spot, but I hung out in a few smaller Harlem joints when I wasn't running and lifting weights and getting ready for training camp.

2006, Noire [pseudonym], Thug-A-Licious: An Urban Erotic Tale, New York, N.Y.: One World, Ballantine Books, →ISBN, page 255:

Sham Shui Po might be one of Hong Kong’s poorest neighbourhoods but it has a rich immigrant history and a glut of fantastic street-food joints.

2021 August 18, Lee Cobaj, “Best things to do in Hong Kong”, in The Times, →ISSN, →OCLC, archived from the original on 2021-10-25:


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

beefsteak, a slice of beef, broiled or cut for broiling.


trotter

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

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.


shoulder

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 (“shoulder”), Dutch schouder (“shoulder”), German Schulter (“shoulder”).

inh

Coordinate term: noon balloon

For a round-trip journey starting from the UK during the shoulder period (1 April-30 June) […]

1976, Trade and Industry, volume 25, page 270:

the determination of noise-induced disturbances during the shoulder hours and their consequences for the consecutive sleep period

2003, Proceedings of the 8th International Congress on Noise as a Public Health Problem (Rotterdam, the Netherlands, 29 June-3 July 2003), page 184:

(aviation) A season or a time of day when there is relatively little air traffic.


chuck

en-noun

chuck (countable and uncountable, plural chucks)

“Hambone, how's for chuck?”
Hambone removed pipe from mouth, slowly. “Wal, I reckon I still got a few whistleberries left. Some sonofabitch stew mabbe. A few shot biscuits.”

1951, Frederick Feikema Manfred, Riders of Judgment, Second, published 2014, →ISBN:

1824, Royal Society of Arts (Great Britain), Transactions, Volume 42, page 88,
I have had a chuck of this kind made in brass with the cones of iron, but it is cumbrous and expensive, and does not answer so well, owing to the surface of the iron offering less resistance to the work turning within it. This, perhaps, might be remedied by roughing; but I think the chuck is much better in wood, as it can be made by any common turner at a trifling expense, and possesses more strength than can possibly be required.

Iron and steel in contact with magnets retain some of the magnetism, which is sometimes more or less of a nuisance in getting small work off the chucks.

1912, Fred Herbert Colvin, Frank Arthur Stanley, American Machinist Grinding Book, page 322:

2003, Julie K. Petersen, “chuck”, entry in Fiber Optics Illustrated Dictionary, page 181,
A fiber optic splicing device may be equipped with V-grooves or chucks to hold the two pieces of fiber optic filament to be spliced. If it has chucks, they are typically either clamping chucks or vacuum chucks.

The first step in preparing a test specimen with the FlexPrepᵀᴹ is to secure the gyratory specimen in the chuck of the machine.

2008, Ramon Francis Bonaquist, NHCRP Report 614: Refining the Simple Performance Tester for Use in Routine Practice, page 30:

mechanical engineering
mechanical engineering

(mechanical engineering) A mechanical device that holds an object firmly in place, for example holding a drill bit in a high-speed rotating drill or grinder.


chuck

(Scotland, obsolete, slang, in the plural) Money.


shank

From Middle English schanke, from Old English sċanca (“leg”), from Proto-West Germanic *skankō, from Proto-Germanic *skankô (compare West Frisian skonk, 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”).

The end or remainder, particularly of a period of time.

the shank of the morning

AMANDA: Going now? You're joking! Why, it's only the shank of the evening, Mr. O’Connor!

1945, Tennessee Williams, The Glass Menagerie, page 92:

The main part or beginning of a period of time.


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

Holonym: side

Coordinate term: loin (coordinate especially in butchery; not consistently differentiated regarding the human body)

(anatomy) The lateral flesh between the last rib and the hip.

خَاصِرَة

anatomy: flesh between the last rib and the hip

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


flank

All ahead flank!

(US, nautical, of speed) Maximum. Historically faster than full speed (the most a vessel can sustain without excessive engine wear or risk of damage), now frequently used interchangeably. Typically used in an emergency or during an attack.


undercut

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

The underside of a sirloin of beef; the fillet.


undercut

en-verb

undercut (third-person singular simple present undercuts, present participle undercutting, simple past and past participle undercut)

undercuts (present singular third-person)
undercutting (participle present)
undercut (participle past)
undercut (past)

To create an overhang by cutting away material from underneath.

подрязвам

to create an overhang by cutting away material from underneath


picnic

→ 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.


rib

From Middle English ribbe, from Old English ribbe (“hound's-tongue”).

Nasturtium officinale
Nasturtium officinale#Translingual

(botany) Watercress (Nasturtium officinale).


T-bone steak

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

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


drumstick

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

The second joint of the legbone of a chicken or other fowl, especially as an item of food.


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)

/bʊlˈɡoʊɡiː/

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

bor

Your choice of bulgogi steak, tangy chicken or carmelized^([sic]) tofu with one of two slaws in a corn tortilla and topped with siracha sauce, lime crema, cilantro and sesame seeds.

2010 August 9, Justine Rude, The Washington Post:

Later that day, when you sat down to a meal of bulgogi, you spat out the second mouthful and picked out something glittering.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 19:

A Korean dish of shredded (usually marinated) beef with vegetables.


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”).

(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

en-verb

T-bone (third-person singular simple present T-bones, present participle T-boning, simple past and past participle T-boned)

T-bones (present singular third-person)
T-boning (participle present)
T-boned (participle past)
T-boned (past)

From the ⊤ shape produced by the vehicles involved in such a collision, with allusion to T-bone ¹.

Holmes, who was a lap ahead and in 6th spot, couldn’t avoid T-boning him and in the coming together they were both out.

1984, R and T, volume 35, CBS Publications, page 187:

Its hood had already been accordioned from T-boning somebody else[.]

1993, Car and Driver, volume 39, Hachette Magazines, Inc., page 25:

They get to an intersection when suddenly the limo gets T-boned and everything gets thrown around all over the car.

2007, Paul Myers, It Ain’t Easy: Long John Baldry and the Birth of the British Blues, Greystone Books, →ISBN, page 77, →ISBN:

(transitive, slang, Canada, US, of a motor vehicle) To collide perpendicularly with the side of another vehicle.


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 kotleta.

kotelet

thicker slice of pork than the schnitzel


silverside

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


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.


beefsteak

en-noun

beefsteak (countable and uncountable, plural beefsteaks)

→ Danish: bøfsteg

Danish: bøf

→ Faroese: búffur

→ Icelandic: buff

→ Esperanto: bifsteko

→ Estonian: biifsteek

desctree

→ 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

→ Indonesian: bistik

→ Italian: bistecca

→ Japanese: ビーフステーキ (bīfusutēki)

→ Korean: 비프스테이크 (bipeuseuteikeu)

→ Malay: bifstik

→ Occitan: bistèc

→ Brazilian Portuguese: bisteca

→ Spanish: bistec

→ Swedish: biffstek

→ Tagalog: bistek

I purchased a half dozen of the healthiest-looking beefsteaks I could find, and tenderly planted the young shoots, using plenty of fertilizer and mulch. I faithfully watered them every day and the little plants quickly shot up to an impressive height.

2001, Patricia Mondore, A Perennial Faith: Finding Courage to Grow in the Garden of Life:

beefsteak tomato
beefsteak tomato#English

(countable) Ellipsis of beefsteak tomato.


porterhouse

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.


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

A smoked meat dish made from cow brisket popular in Texas.


sparerib

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.

(dated, US slang) A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.


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.


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

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

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

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)

/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

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


beef rib

A section of a cow from which meat is butchered.


riblet

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


aitchbone

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

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

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

fläsk

often implies pork belly when a component in dishes


ham hock

en-noun

ham hock (countable and uncountable, plural ham hocks)

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.


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)

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


pork chop

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.