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Beef-meat cuts in Japanese and English

When I’m writing this, I realized that meat charts are quite different depending on a countries. But what we need to identify is which meat cut names Japanese retailers use  and what it will translate to English. So here is my drawing again. (I got pork version as well)

 

  1. ネックor 首 /neck or kubi / neck
  2. 肩ロース/ kata rosu / chuck Roll, chuck tender
  3. 肩 /kata /shoulder
  4. 肩バラ / katabara / brisket, shoulder belly
  5. リブ / ribu / rib lion *also call Galbi. The name is from Korean BBQ meat cut
  6. サーロイン/ saaroin / sirloin
  7. ランプ/ ranpu / rump
  8. 外もも/ soto momo / bottom round
  9. ヒレ肉/ hireniku / tenderlion
  10. 内もも/ uchi momo / top round, topside
  11. しんたま / shintama / flank
  12. ともバラ/ tomobara / plate, short plate
  13. すね / sune / shank

Filed Under: 未分類

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Hello and welcome! I'm Nao and love cooking and writing. I share Okinawan and Japanese cooking recipes, information for shops and restaurants. Read More…

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