22 お肉の部位 日英対応表
今月は、お肉の部位名のお話です。英国のブッチャーと日本のお肉屋さんでは、同じ部位でも呼び名が違いますね。読者の方よりお問い合わせをいただきましたので、対応表を作成してみました。どうぞご参考に。 英国: 日本 牛肉 Fillet: ヒレ（最上級部位） Sirloin: サーロイン（上級ステーキ、ローストビーフに。） Rump: ランプ（中級ステーキや炒め物に。） Top side: イチボ（ランプやシルバーサイドの上側。赤身。煮込みに。） Silver side: 外もも（赤身。煮込みに。） Rib eye: リブロース（霜降り気味で上等、薄切りに良い。） Fore rib, Wing rib: リブロース(ForeよりWingが上等。薄切りにも良い。) Brisket: 肩バラ肉（煮込みに。） Flank: バラ肉（煮込みに。） Braising Steak(Stewing),Shin: すね肉（カレーなど煮込みに。） Tendon Meat: すじ肉（おでんや煮込みに。） Jointというのは固まり肉をさし
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