carcassyoudaoicibaDictYouDict[carcass 词源字典]
carcass: [14] English first acquired this word from Anglo-Norman carcois, and early forms were carcays and carcoys. Spellings similar to modern English carcass begin to emerge in the 16th century, and may be due to reborrowing from French carcasse, to association with the noun case ‘container’, which meant ‘body’ in the 16th century, or to a combination of both. The usual current spelling throughout the English-speaking world is carcass, but British English also uses carcase. The word’s ultimate origin is unknown.
[carcass etymology, carcass origin, 英语词源]
fleshyoudaoicibaDictYouDict
flesh: [OE] The etymological notion underlying flesh, and its near relative flitch ‘side of bacon’ [OE], is of ‘slitting open and cutting up an animal’s carcase for food’. It, together with its continental cousins, German fleisch and Dutch vleesch ‘flesh’ and Swedish fläsk ‘bacon’, comes ultimately from Indo-European *pel- ‘split’. Consequently, the earliest recorded sense of the Old English word flǣsc is ‘meat’; the broader ‘soft animal tissue’, not necessarily considered as food, seems to have developed in the late Old English period.
=> flitch
pluckyoudaoicibaDictYouDict
pluck: [OE] Pluck is a widespread Germanic word (Flemish has plokken, Swedish plocka, and Danish plukke, and German and Dutch the closely related pflücken and plukken), but it is ultimately of Latin origin. Prehistoric Germanic *plukkōn was acquired from a Vulgar Latin *piluccāre (source also of Old French peluchier ‘pluck’ – from which English gets plush [16] – and Italian piluccare ‘pluck’), a derivative of Latin pīlus ‘hair’ (source of English depilatory, pile ‘nap’, etc).

The use of the noun pluck for ‘courage’ originated in the 18th century from an earlier literal application to the ‘heart (and other internal organs) of a slaughtered animal’, which in turn was based on the notion of their being ‘plucked’ or removed from the carcase.
=> depilatory, pile, plush
filet (n.)youdaoicibaDictYouDict
1841 in cookery, reborrowing from French of the same word that had been taken 14c. and anglicized as fillet (q.v.). Filet mignon is attested as a French word in English from 1815.
The 'Chateaubriand,' the 'entrecôte,' and the 'filet mignon' (of mutton), with other forms, are all due to the more enlarged sympathies of the French butcher for what is perfect. We must entirely change the mode of cutting up the carcase before we can arrive at the same perfection in form of meat purchasable, and as that is hopeless, so is it useless to insist further on the subject on behalf of the public. ["The Kitchen and the Cellar," "Quarterly Review," April 1877]