Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of beef is as below...

Kip :: Kip (n.) The hide of a young or small beef creature, or leather made from it; kipskin..

Curer :: Curer (n.) One who prepares beef, fish, etc., for preservation by drying, salting, smoking, etc..

Corn :: Corn (v. t.) To preserve and season with salt in grains; to sprinkle with salt; to cure by salting; now, specifically, to salt slightly in brine or otherwise; as, to corn beef; to corn a tongue..

Beeve :: Beeve (n.) A beef; a beef creature.

Suety :: Suet (n.) The fat and fatty tissues of an animal, especially the harder fat about the kidneys and loins in beef and mutton, which, when melted and freed from the membranes, forms tallow..

Beefsteak :: Beefsteak (n.) A steak of beef; a slice of beef broiled or suitable for broiling.

Extract :: Extract (n.) A decoction, solution, or infusion made by drawing out from any substance that which gives it its essential and characteristic virtue; essence; as, extract of beef; extract of dandelion; also, any substance so extracted, and characteristic of that from which it is obtained; as, quinine is the most important extract of Peruvian bark..

Sirloin :: Sirloin (n.) A loin of beef, or a part of a loin..

Vifda :: Vifda (n.) In the Orkney and Shetland Islands, beef and mutton hung and dried, but not salted..

Porkwood :: Porkwood (n.) The coarse-grained brownish yellow wood of a small tree (Pisonia obtusata) of Florida and the West Indies. Also called pigeon wood, beefwood, and corkwood..

Side :: Side (n.) One of the halves of the body, of an animals or man, on either side of the mesial plane; or that which pertains to such a half; as, a side of beef; a side of sole leather..

Tenderloin :: Tenderloin (n.) A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles..

Brose :: Brose (n.) Pottage made by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. It is called beef brose, water brose, etc., according to the name of the liquid (beef broth, hot water, etc.) used..

Fibrin :: Fibrin (n.) The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrous portion of the muscle tissue; flesh fibrin..

Salt :: Salt (v. t.) To sprinkle, impregnate, or season with salt; to preserve with salt or in brine; to supply with salt; as, to salt fish, beef, or pork; to salt cattle..

Beeves :: Beeves (n.) plural of Beef, the animal..

Bouilli :: Bouilli (n.) Boiled or stewed meat; beef boiled with vegetables in water from which its gravy is to be made; beef from which bouillon or soup has been made.

Undercut :: Undercut (n.) The lower or under side of a sirloin of beef; the fillet.

Rump :: Rump (n.) Among butchers, the piece of beef between the sirloin and the aitchbone piece. See Illust. of Beef..

Rand :: Rand (n.) A long, fleshy piece, as of beef, cut from the flank or leg; a sort of steak..

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