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