1911 Encyclopædia Britannica/Beef

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BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr.βοῦς, which show the ultimate connexion with the Sanskrit go, gāus, ox, and thus with “cow”), the flesh of the ox, cow or bull, as used for food. The use of the French word for the meat, while the Saxon name was retained for the animal, has been often noticed, and paralleled with the use of veal, mutton and pork. “Beef” is also used, especially in the plural “beeves,” for the ox itself, but usually in an archaic way. “Corned” or “corn” beef is the flesh cured by salting, i.e. sprinkling with “corns” or granulated particles of salt. “Collared” beef is so called from the roll or collar into which the meat is pressed, after extracting the bones. “Jerked” beef, i.e. meat cut into long thin slices and dried in the sun, like “biltong” (q.v.), comes through the Spanish-American charque, from ccharqui, the Peruvian word for this species of preserved meat. For “Beefeater” see Yeomen of the Guard.