Etymology
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bouillon (n.)
broth or soup from boiled beef or other meat, 1650s, from French bouillon (11c.), noun use of past participle of bouillir "to boil," from Old French bolir (see boil (v.)).
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Chateaubriand (n.)

"grilled beef steak, garnished with herbs," 1877, named, for some reason, for French writer François René, Vicomte de Chateaubriand (1768-1848).

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stroganoff (n.)
a beef dish cooked in sauce containing sour cream, 1932, from French, from name of the prominent Russian family, usually said to be for specifically in honor of diplomat Count Paul Stroganov (1774-1817).
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oleomargarine (n.)

1873, "butter substitute made from beef fat," from French oléomargarine (1854), from oléine, a widely distributed natural fat (from Latin oleum "oil" + -ine, after glycerine), + margarine. It was regarded as a chemical compound of olein and margarine.

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porter-house (n.)

also porterhouse, "restaurant or chophouse where porter, ale, and other malt liquors are sold or served," 1754, from porter (n.3) + house (n.). Porterhouse steak, consisting of a choice cut of beef between the sirloin and the tenderloin (1841) is said to be from a particular establishment in New York City.

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roast (v.)

late 13c., rosten, "to cook (meat, fish, etc.) by dry heat," from Old French rostir "to roast, burn" (Modern French rôtir), from Frankish *hraustjan (cognate with Old High German rosten, German rösten, Middle Dutch roosten "to roast"), originally "cook on a grate or gridiron," related to Germanic words meaning "gridiron, grate;" such as German Rost, Middle Dutch roost, from Proto-Germanic *raustijanan"to roast." Compare roster.

"Also freq. in mod. use to cook (meat) in an oven, for which the more original term is bake" [OED]. Intransitive sense of "be very hot, be exposed to great heat, become roasted" is from c. 1300. Of coffee beans by 1724. The meaning "make fun of (often in an affectionate way) for the amusement of the company" is from 1710. Related: Roasted; roasting.

Roast beef is recorded from 1630s; French rosbif is from English. 

Bifteck and rosbif, words that have come into French after the invasions of 1814 and 1815, are only imitations of the English way of pronouncing "beef-steak" and "roast beef," the French not recognizing their word rôti, formerly rosti, in the English sounds of "roast" nor bœuf, in that of "beef," which in Norman-French was written bœf and buef, and probably pronounced somewhat like the present English. [Jean Roemer, "Origins of the English People and of the English Language," London, 1888]
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aitchbone (n.)
"rump-bone in cattle," also the cut of beef which includes this, late 15c., a misdivision of Middle English nache-bone (see N), from nache "buttocks" (c. 1300), from Old French nache, nage "the buttocks," from Medieval Latin *natica, from Latin natis "buttock," from PIE *not- "buttock, back."
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tenderloin (n.)
1828, "tender part of a loin of pork or beef," from tender (adj.) + loin. The slang meaning "police district noted for vice" appeared first 1887 in New York, on the notion of the neighborhood of the chief theaters, restaurants, etc., being the "juciest cut" for graft and blackmail.
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pastrami (n.)

highly seasoned smoked beef, 1916, from Yiddish pastrame, from Rumanian pastrama, probably from Turkish pastrima, variant of basdirma "dried meat," from root *bas- "to press." Another possible origin of the Rumanian word [Barnhart] is Modern Greek pastono "I salt," from classical Greek pastos "sprinkled with salt, salted." The spelling in English with -mi probably from influence of salami.

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frankfurter (n.)
"hot dog," 1894, American English, from German Frankfurter (wurst) "(sausage) of Frankfurt," so called because the U.S. product resembled a type of smoked-beef-and-pork sausage originally made in Germany, where it was associated with the city of Frankfurt am Main (literally "ford of the Franks" on the River Main). Attested from 1877 as Frankfort sausage.
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