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Origin and history of brawn

brawn(n.)

late 13c., "boar's flesh;" early 14c., "flesh of a muscular part of the body," from Old French braon "fleshy or muscular part, buttock," from Frankish *brado "ham, roast" or some other Germanic source, from Proto-Germanic *bred-on- (source also of Old High German brato "tender meat," German Braten "roast," Old Norse brað "raw meat," Old English bræd "flesh"), from PIE *bhre- "burn, heat," from root *bhreu- "to boil, bubble, effervesce, burn."

The etymological sense is "piece of meat suitable for roasting." "The specific sense 'boar's flesh' is exclusively of English development, and characteristic of English habits" [OED]. The meaning "well-developed muscles, muscular strength" is from 1865.

Entries linking to brawn

type of sausage, 1904, from German Bratwurst, from wurst + Brät "lean meat, finely chipped calf or swine meat," from Old High German brato (12c.), from Proto-Germanic *bred-on- "roast flesh" (source also of Old English bræd "meat, flesh;" compare brawn), from PIE root *bhreu- "to boil, bubble, effervesce, burn." German folk etymology derives Brät from braten "to roast, bake, broil, grill;" more likely both are from the same ancient source.

1590s, "bulky and strong, characterized by muscle," from brawn + -y (2). Related: Brawniness.

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