sticking piecen.

Brit.

/ˈstɪkɪŋ piːs/, U.S.

/ˈstɪkɪŋ ˌpis/

Forms: see sticking n.¹ and piece n.; also late Middle English steckinge-piece.

Origin: Formed within English, by compounding. Etymons: sticking n.¹, piece n.

Etymology: < sticking n.¹ + piece n.The form steckinge (in steckinge-piece) could also be interpreted as a variant of steeking n.² (compare discussion at steek v.²).

Now rare.

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

ΘΚΠ

the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts

tild1342

ox foota1398

oxtaila1425

neat's foot?c1450

beef-flick1462

sticking piece1469

ox-tonguea1475

aitch-bone1486

fore-crop?1523

sirloin1525

mouse-piece1530

ox-cheek1592

neat's tongue1600

clod1601

sticking place1601

skink1631

neck beef1640

round1660

ox-heart1677

runner1688

sticking draught1688

brisket-beef1697

griskin1699

sey1719

chuck1723

shin1736

gravy beef1747

baron of beef1755

prime rib1759

rump and dozen1778

mouse buttock1818

slifta1825

nine holes1825

spauld-piece1828

trembling-piece1833

shoulder-lyar1844

butt1845

plate1854

plate-rand1854

undercut1859

silver-side1861

bed1864

wing rib1883

roll1884

strip-loin1884

hind1892

topside1896

rib-eye1926

buttock meat1966

onglet1982

1469 in Coll. Ordinances Royal Househ. (1790) 96 (MED) The Bocherye: Item, No fee of the oxe, more than barely the hedde, the steckinge-piece, the gollette.

1601 in Coll. Ordinances Royal Househ. (1790) 297 The Yeoman and Groome have to fee of the oxe, the belly peece, the rumpe, and the sticking peece.

1700 T. Tryon Lett. Several Occasions xix. 90 Now there are several parts of the Creature, where the flesh is much more unclean and foul than Tallow or Suet, as the Neck, Sticking-piece, and the Head.

1747 H. Glasse Art of Cookery xxi. 160 The Sticking-piece; that is the Neck-end.

1827 J. Bentham Rationale Judicial Evid. IV. viii. xxviii. 438 Neck-beef and sticking-pieces are provided by the butcher for those who cannot come up to the price of ribs and sirloins.

1844 H. Stephens Bk. of Farm II. 169 The sticking-piece is a great favourite with some epicures, on account of the pieces of rich fat in it.

1888 F. T. Elworthy W. Somerset Word-bk. Sticking-piece, the part of the neck of a bullock near where the knife entered—usually discoloured with blood and sold for gravy-beef.

1945 ABC of Cookery (Ministry of Food) ix. 29 Stewing beef may be called neck, clod or sticking piece.

1960 E. David in Spectator 25 Nov. 831/3 That forequarter joint which English butchers call the sticking piece.

This entry has been updated (OED Third Edition, March 2017; most recently modified version published online March 2022).

单词	sticking piece
释义	sticking piecen. Brit. /ˈstɪkɪŋ piːs/, U.S. /ˈstɪkɪŋ ˌpis/ Forms: see sticking n.¹ and piece n.; also late Middle English steckinge-piece. Origin: Formed within English, by compounding. Etymons: sticking n.¹, piece n. Etymology: < sticking n.¹ + piece n.The form steckinge (in steckinge-piece) could also be interpreted as a variant of steeking n.² (compare discussion at steek v.²). Now rare. A cheap cut of beef from the lower part of the neck (where the slaughtering knife has entered). ΘΚΠ the world > food and drink > food > animals for food > beef > [noun] > other cuts or parts tild1342 ox foota1398 oxtaila1425 neat's foot?c1450 beef-flick1462 sticking piece1469 ox-tonguea1475 aitch-bone1486 fore-crop?1523 sirloin1525 mouse-piece1530 ox-cheek1592 neat's tongue1600 clod1601 sticking place1601 skink1631 neck beef1640 round1660 ox-heart1677 runner1688 sticking draught1688 brisket-beef1697 griskin1699 sey1719 chuck1723 shin1736 gravy beef1747 baron of beef1755 prime rib1759 rump and dozen1778 mouse buttock1818 slifta1825 nine holes1825 spauld-piece1828 trembling-piece1833 shoulder-lyar1844 butt1845 plate1854 plate-rand1854 undercut1859 silver-side1861 bed1864 wing rib1883 roll1884 strip-loin1884 hind1892 topside1896 rib-eye1926 buttock meat1966 onglet1982 1469 in Coll. Ordinances Royal Househ. (1790) 96 (MED) The Bocherye: Item, No fee of the oxe, more than barely the hedde, the steckinge-piece, the gollette. 1601 in Coll. Ordinances Royal Househ. (1790) 297 The Yeoman and Groome have to fee of the oxe, the belly peece, the rumpe, and the sticking peece. 1700 T. Tryon Lett. Several Occasions xix. 90 Now there are several parts of the Creature, where the flesh is much more unclean and foul than Tallow or Suet, as the Neck, Sticking-piece, and the Head. 1747 H. Glasse Art of Cookery xxi. 160 The Sticking-piece; that is the Neck-end. 1827 J. Bentham Rationale Judicial Evid. IV. viii. xxviii. 438 Neck-beef and sticking-pieces are provided by the butcher for those who cannot come up to the price of ribs and sirloins. 1844 H. Stephens Bk. of Farm II. 169 The sticking-piece is a great favourite with some epicures, on account of the pieces of rich fat in it. 1888 F. T. Elworthy W. Somerset Word-bk. Sticking-piece, the part of the neck of a bullock near where the knife entered—usually discoloured with blood and sold for gravy-beef. 1945 ABC of Cookery (Ministry of Food) ix. 29 Stewing beef may be called neck, clod or sticking piece. 1960 E. David in Spectator 25 Nov. 831/3 That forequarter joint which English butchers call the sticking piece. This entry has been updated (OED Third Edition, March 2017; most recently modified version published online March 2022). < n.1469
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