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a large piece of meat or fish cut into thick slices
ステーキ, 肉の厚切り
meat cut from the chest of an animal, especially a cow
胸肉, ブリスケット
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
牛肩肉, チャック肉
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
すね, もも
a meat cut that includes a bone with an elongated shape
長骨, 長骨付きの切り身
a meaty cut of beef taken from the tail of a cow
牛の尾, オックステール
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
豚足, ハムホック
a cut of meat taken from the front part of the lower leg of an animal
すね, もも肉
beef that is taken from an animal's back, typically a cow, which is of high quality
サーロイン, 牛の背中の高品質な肉
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
フランク
meat from the upper part of the back legs of a cow, which is of high quality
ランプ, ランプ肉
a piece of meat with one or more rib bones
肋骨, リブ
a tender and well-marbled cut of meat located towards the back of an animal
ショートロイン, ヒレ肉
meat that is cut from near the backbone of a pig or cow, which is of high quality
テンダーロイン, ヒレ肉
a cut of pork taken from the lower part of the pig's rib cage
スペアリブ, 豚の肋骨
a pig's foot that is cooked as food
豚足, 豚の足
a small cut of meat, typically taken from the rib or loin
チョップ, リブ肉
a fatty and flavorful cut of meat obtained from the underside of a pig
豚バラ, 豚の腹肉
a cut of pork that consists primarily of the fatty layer beneath the skin
豚の脂肪, 脂肪背
a pork cut from the upper shoulder, used in barbecue and slow-cooking for its rich flavor and marbling, often for pulled pork and stews
Boston butt, ボストンバット
a thin piece of meat that is cut into a thick slice and usually broiled or fried
カツレツ, 肉の薄切り
meat cut from the front part of the body of a bird
胸肉, 鶏胸肉
the lower joint of the leg of a fowl, eaten as food
ドラムスティック, 鶏もも肉
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
ラムチョップ, 子羊の肋骨肉
a lean and tender cut of meat from the back of the pig, commonly used for roasting
豚ロース, 豚ヒレ
meat from the wing of a duck, chicken, etc., eaten as food
翼, 手羽先
a piece of meat from a pig or lamb which is attached to the front ribs
リブ, 肋骨
a cut of beef attached to the rib bones
ショートリブ, 短いリブ
meat taken from the upper part of the front leg of an animal
肩, 肩肉
a cut of meat that comes from the lower belly or underside of the cow
ビーフプレート, 下腹
a portion of meat, typically from the lower limb of an animal
脚, 腿
a lean cut of meat, typically from the hindquarters of an animal
ラウンド, もも肉
a cut of pork, typically from the upper part of the shoulder
ピクニックショルダー, ピクニック用豚肩肉
a cut from the rib area of an animal, often known for its tender and flavorful qualities
肋骨, アントレコート
a thick slice of beef that is often cooked by grilling
ビーフステーキ, 牛肉の厚切り
a piece of meat cut from the body of an animal
切れ, 切り身
the soft part of the body of an animal, between the skin and bones
肉, 身
the leg of a lamb or an adult sheep that is eaten as food
子羊の足
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
関節, 骨付き肉
the hindquarter or leg of an animal, often referring to a cut of meat from that region
もも肉, 後脚
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
ホック, 動物の足の下部の切り身
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
首, ネック
a cut of beef taken from the hindquarters of the animal
ランプステーキ, ランプ肉のステーキ
a cut of beef from the loin region that contains a T-shaped bone, with tenderloin on one side and strip steak on the other
Tボーンステーキ, T字形の骨付きステーキ
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
もも, 脚の上部
a Y-shaped bone between the neck and breast of a bird
叉骨, 願い骨
(of food, particularly meat or fish) having the bones taken out for easier consumption
骨なし
containing bones or an abundance of bones
骨の多い, 骨だらけの
(of meat) containing a small or no amount of fat
脂肪の少ない, 赤身の
lacking skin or having had the skin removed
皮なし, 皮が取り除かれた
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
ストリップステーキ, 柔らかい牛肉の切り身
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
魚や鶏肉の細切り
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
ラルドン
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
プライマルカット, 主要部位
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
サブプライマルカット, 二次肉部位
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
リブアイ, リブロース
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
ロール
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat
七面鳥の胸肉, ターキーブレスト
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