食品の材料 - 肉の切り身

a large piece of meat or fish cut into thick slices

ステーキ, ビーフステーキ

meat cut from the chest of an animal, especially a cow

ブリスケット, 胸肉

a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities

肩肉, チャック

a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked

シャンク, 肉の足部

a meat cut that includes a bone with an elongated shape

長い骨, ロングボーン

a meaty cut of beef taken from the tail of a cow

オックステール, オックステールスープ

the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat

ハムホック, 豚の膝

a cut of meat taken from the front part of the lower leg of an animal

スネ, 腿肉

beef that is taken from an animal's back, typically a cow, which is of high quality

サーロイン, サーロインステーキ

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, フランクステーキ

meat from the upper part of the back legs of a cow, which is of high quality

ランプ肉, ヒレ肉

a piece of meat with one or more rib bones

リブ, 肉の肋骨（にくのあばらぼね）

a tender and well-marbled cut of meat located towards the back of an animal

ショートロイン, 短いロイン

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, ロース肉

a cut of pork taken from the lower part of the pig's rib cage

スペアリブ, 豚のあばら肉

a pig's foot that is cooked as food

豚の足, トロッター

a small cut of meat, typically taken from the rib or loin

チョップ, 肉の切り身

a fatty and flavorful cut of meat obtained from the underside of a pig

豚バラ肉, ばら肉

the meat from the hind leg of a pig that is typically cured, similar to ham

ハム, 燻製肉

a cut of pork that consists primarily of the fatty layer beneath the skin

バラ肉, 背脂

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

ボストンバット, 豚の肩肉

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, 鶏の胸肉

the lower joint of the leg of a fowl, eaten as food

ドラムスティック, 鶏の脚

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, ラム肉のリブ

a lean and tender cut of meat from the back of the pig, commonly used for roasting

豚ロース, 豚肉のロース

meat from the wing of a duck, chicken, etc., eaten as food

鶏の翼, ウィング

a piece of meat from a pig or lamb which is attached to the front ribs

ラック, 肉のラック

a cut of beef attached to the rib bones

ショートリブ, ショートリブ（肋骨）

meat taken from the upper part of the front leg of an animal

ショルダー, 肩肉

a cut of meat that comes from the lower belly or underside of the cow

ビーフプレート, 牛肉の切り身

a portion of meat, typically from the lower limb of an animal

脚, レッグ

a lean cut of meat, typically from the hindquarters of an animal

ラウンド, ラウンドロースト

a cut of pork, typically from the upper part of the shoulder

ピクニックショルダー, 豚の肩肉ピクニック用

a cut from the rib area of an animal, often known for its tender and flavorful qualities

サイド, 脇

a thick slice of beef that is often cooked by grilling

ビーフステーキ, 肉のステーキ

a piece of meat cut from the body of an animal

カット, 切り身

the soft part of the body of an animal, between the skin and bones

肉, 肉体

the leg of a lamb or an adult sheep that is eaten as food

ラムの脚

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

肉の塊, 関節

a thin, boneless slice of meat that is coated in breadcrumbs and fried

エスカロップ, パン粉焼き肉

the hindquarter or leg of an animal, often referring to a cut of meat from that region

腿の裏, 後脚

a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture

ひざ, ハック

a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes

首, 首肉

a cut of beef taken from the hindquarters of the animal

ランプステーキ, もも肉のステーキ

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ボーン

the upper part of a bird's leg, often used as a meaty portion for cooking and eating

太もも, 鶏の太もも

a Y-shaped bone between the neck and breast of a bird

フォークの骨, 願いの骨

(of food, particularly meat or fish) having the bones taken out for easier consumption

骨なし, 骨を取り除いた

containing bones or an abundance of bones

骨だらけの, 骨ばった

(of meat) containing a small or no amount of fat

赤身の

lacking skin or having had the skin removed

皮なし, 皮を剥いた

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, サーロインステーキ

small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders

ゴジョン, 鶏肉のストリップ

small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine

ラルドン, ベーコンの小片

a piece of boneless meat or fish cut from near the ribs of an animal

フィレ, 切り身

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, 一次的なカット

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, サブプライマル部位

a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling

リブアイ, リブアイステーキ

a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it

ルーラード, 巻き料理

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, ターキーの胸肉