食品の材料 - 肉と内臓の種類

meat that is from a cow

牛肉, ビーフ

meat from a pig, eaten as food

豚肉（ぶたにく）, ポーク

meat of chickens, turkeys, and ducks

家禽（かきん）, 鶏肉（とりにく）

meat of a young cow

子牛肉 (こぎゅうにく), 子牛の肉 (こぎゅうのにく)

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

ちりめんじゅう, シターリングス

the edible lining of the stomach of various animals, typically used in cooking

トライプ, ハチノス

beef that has been cured in a brine solution, typically seasoned with spices and salt

コーンビーフ, 塩漬け牛肉

canned or preserved meat, typically beef, often used in military rations

ブリーフ肉, 保存肉

a type of meat that has been minced or finely chopped

挽肉, ミンチ肉

a type of meat cut from a pig's thigh, usually smoked or salted

ハム, 豚肉の腿肉

the flesh of a chicken that we use as food

鶏肉, チキン

meat of a duck, eaten as food

鴨肉, ダック

meat of a goose, eaten as food

ガチョウ肉 (がちょうにく), ガチョウの肉 (がちょうのにく)

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

七面鳥の肉, ターキー

the meat of young domestic pigeons that are slaughtered before they are able to fly

若鶏肉 (わかどりにく), スカブ

the flesh of the small game bird, known for its lean and flavorful meat

ウズラの肉, ウズラ

meat of a grouse, eaten as food

雷鳥の肉, キジバトの肉

meat of a pheasant, eaten as food

キジ, キジ肉

the liver of an animal that can be cooked and eaten

レバー, 肝臓

the meat such as beef and lamb that turn brown when cooked

赤肉, 赤身肉

the meat such as chicken, rabbit, etc., that is pale in color

白肉 (しろにく), ホワイトミート

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

ソーセージ, 腸詰め

related to a preservation method where food is treated or preserved with salt

塩漬けの, 塩 Cureされた

cooked meat that is sliced before sale and eaten cold

ランチミート, スライスハム

meat of African wild animals eaten as food

野生動物肉, ブッシュミート

animal brains that are used as edible meat

豚脳 (ぶたのう), 動物の脳 (どうぶつののう)

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

舌, タン

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

腎臓（じんぞう）, キドニー

a type of meat that refers to the thymus or pancreas of a young animal

スイートブレッド, 牛の胸腺肉

(of food) prepared according to Islamic law

ハラールの, ハラール食の

(of food) prepared according to Jewish law

コーシャー, カシュルート

meat of the legs of a bird that has turned dark after being cooked, eaten as food

ダークミート, 赤身肉

flesh from a fish that we use as food

魚（さかな）, フィッシュ

meat of an adult sheep

羊肉（ようにく）, マトン

meat of a deer, eaten as food

シカ肉 (しかにく), ベニソン

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

シカの肉（シカ肉）, 山羊肉

meat that is from a young sheep

子羊の肉 (こひつじのにく), ラム肉 (ラムにく)

meat from a rabbit, eaten as food

ウサギ肉, ラビット肉

a tough part of meat that is hard to eat

軟骨, 肉の筋

the culinary term for squid, commonly prepared and served as a dish

イカ, カラマリ

a type of fish known for its firm texture and mild flavor

マヒマヒ, シイラ

meat that is finely chopped or ground, typically beef

ミンチ肉, 挽き肉

the meat of a lobster as food

ロブスターの肉, ロブスター

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

ランチョンミート, 加工肉

the eggs of a female fish or the sperm of a male fish, eaten as food

卵巣（らんそう）, いくら

the flesh of a young cod

スコード, コッドの若魚の肉

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

海産物, シーフード

the internal organs of an animal such as the liver and kidneys, used as food

内臓肉, ホルモン

thin slices of cooked meat that are eaten cold

冷切り肉（れいきりにく）, ハムやソーセージ（ハムやそーせーじ）

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

コンフィ, コンフィ（肉の保存法）

the meat of a crab that can be eaten

蟹肉 (かににく), カニの肉 (かにのにく)

meat of a young duck, eaten as food

ひな鴨肉（ひながもにく）, 鴨の子肉（かものこにく）

meat of a bird, eaten as food

家禽 (かきん), 鳥肉 (とりにく)

meat of a guinea fowl, eaten as food

ダチョウ肉（ダチョウの肉）, ギニアガンの肉（ギニアガンにく）

a type of fish called herring which is salted and then smoked

ニシンの燻製（にしんのくんせい）, キッパー

the edible meat obtained from horses

馬肉 (ばにく), ホースフレッシュ

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

ウズラの肉, パートリッジの肉

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

フライヤー, 若鶏

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

処理された, 内臓を取り除かれた

the meat of a large fish named tuna that lives in warm waters

ツナ, マグロ

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

アサリ, ハマグリ

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

内臓肉, ジベッツ

the fatty tail end of a roast chicken or turkey

パーソンズノーズ, 鶏の尾

a chicken or game bird that has been split and flattened for cooking

スパッチコック, 開き鶏

a gastropod of warm seas that is edible and contains mother-of-pearl

アワビ, アワビ貝

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

カキ, 牡蠣