[UNDER-1 5 b and 4 d.]
1. The under-side of a sirloin of beef.
1859. Habits of Gd. Society, v. 223. The sirloin has an upper and an under cut, about which tastes differ.
1890. Mrs. Beeton, Cookery Bk., 165. The undercut, or fillet of a sirloin, is best eaten when hot.
2. U.S. A cut made in the trunk of a tree on the side towards which it is intended to fall.
Several other technical senses are recorded in recent American dictionaries.
1883. Harper’s Mag., Jan., 201/1. In about an hour the undercut had approached the heart of the tree.
