köken: Inherited from Old French aloel, diminutive of aloe (“lark”), from Latin alauda (“lark”). The practice of serving stuffed larks led to an association with beef prepared in the same way, and ultimately to a specific cut of beef. Replaced the Old French surlonge.
köken: From Byzantine Greek πεταλούδα (petaloúda), of uncertain further origin. Probably from an earlier unattested *πεταλίδα (*petalída) with change of suffix to -ούδα (-oúda), from the root underlying Ancient Greek πέτᾰλον (pétălon, “leaf, petal”) + -ίδα (-ída), with possible influence from the marginally-attested πετηλίς (petilís, “locust”). Alternatively, from Ancient Greek πετάννυμι (petánnumi, “to…
tailhead · sirloin; a cut of meat from the rump of an animal · head
çekim: çoğul crocas
köken: Probably from Proto-Celtic *krouk- (“mound”), and hence a cognate of Old Irish crúach (“pile, heap”) and Icelandic hraukur (“pile, stack”), from Proto-Germanic *hraukaz.