Each of the four cuts or portions into which a quarter of beef may be divided.

The foot of an ox, esp. as an article of food.

The tail of an ox, used esp. as an ingredient in cooking. Hence (more fully oxtail soup): soup made from oxtail or having a beef flavouring.

The heel of a cow or ox, esp. as an article of food. Also in extended use. Now historical.

A cheap cut of beef from the lower part of the neck (where the slaughtering knife has entered).

The tongue of an ox.

In various animals, esp. cattle: the part of the pelvis forming the bone of the buttock or rump. In later use also: a cut of beef lying over or…

(see quot. 1523).

The upper and choicer part of a loin of beef, used for roasting. Also const. of.

a cut of meat rich in muscle tissue; cf. sense 15.

The cheek of an ox, esp. as food.

The tongue of a cow or ox, esp. as an article of food.

The coarse part of the neck of an ox, nearest the shoulder.

A cheap cut of beef from the lower part of the neck (where the slaughtering knife has entered); = sticking piece, n. Obsolete.

Scottish. A joint of beef consisting of the part extending from the hock some distance up the leg; a shin of beef. Also more fully skink hough (cf…

Beef from the necks of cattle (considered to be of inferior quality). Now rare.

A large round piece of beef; spec. a thick disc cut from the haunch as a joint. Frequently in round of beef. Cf. hog round, n. 1.

The heart of an ox, esp. as an article of food.

Scottish. A thin cut of beef taken from the forequarter below the breast, chiefly used in soups and for salting.

a cut of beef consisting of a longitudinal strip of meat from the underside of the ribcage extending as far as the neck.

attributive, as in brisket-beef, brisket-bone.

The lean part of the loin of a bacon pig. †Also formerly, the corresponding part of beef.

(See quot. 1844.)

See quot. 1881.

The lower part of a leg (of beef), the meat of which is lean and streaked.

a part of the leg of beef which is cooked for the sake of its gravy.

a joint consisting of two sirloins left uncut at the backbone.

the best rib of beef, one of the first two ribs in the forequarter.

(a) a rump of beef and a dozen bottles of claret, usually as a wager; (b) corporal punishment administered on the buttocks.

a fleshy piece cut from a round of beef; the part immediately above the knee-joint in a leg of beef or mutton; cf. mouse-piece n. and sense 15.

The fleshy part of a leg of beef.

Scottish. A piece of beef cut from below the breast.

(see quot.).

a joint of beef so interlarded with fat as to quiver.

a piece cut from the upper part of the fore-leg of a carcass of beef.

Chiefly U.S. A piece of meat trimmed from another cut; esp. (a) a large cut of pork taken from the upper shoulder of a pig (contrasted with picnic, n.…

A thin cut from a brisket of beef.

a thin cut from a brisket of beef (cf. sense 23).

The under-side of a sirloin of beef.

the upper and choicer part of a round of beef.

The ‘silver side’ of a round of beef.

the end rib of a loin of beef.

Some kind of cut of ox meat. Obsolete. rare.

a particular cut of the loin of beef.

Short for hind quarter, hindside, n. (see compounds 1), etc.

Butchering. The outer side of a round of beef, cut from the haunch between the ‘leg’ and the ‘aitch-bone’; the bottom of this is the ‘silver-side’.

a cut of beef from the outer side of the ribs (cf. eye, n.1 22d); a serving of this; chiefly attributive, as rib-eye muscle, rib-eye steak, etc.

General attributive (chiefly in sense 1), as buttock implant, buttock meat, buttock muscles, etc.

Cookery. A prime French cut of beef consisting of the two supporting muscles of the diaphragm at the top of the skirt.