The spring semester is finally over! Which means…. summer semester has started. I mentioned in an earlier post that I was taking the program’s hardest class in the spring, and they weren’t kidding! This semester is looking to be really fun, though!
I was on a tangent earlier this week, I found a delicious looking recipe when I tried to use google translate for the ingredients. When it got to the meat part it said “beef peach,” I was like, “uh huh.” and tried to find a beef chart for Japanese. Halfway through translating the Japanese beef chart, I found an alternative one where almost none of the labels were the same as the one I had been using >.< . This being said, I would like to issue a disclaimer: I am not an expert in beef parts, and there are probably many ways of saying the different cuts of beef in all three languages. I have listed the different cuts in the chart below.
|neck||颈部肉||Jǐng bù ròu||ネック||nekku|
|Chuck||脖肉||Bó ròu||肩ロース||かたロース||Kata rousu|
|sparerib||常骨腹肉||Cháng gǔ fù ròu|
|Point End Brisket||前胸肉||Qián xiōng ròu||肩パラ||かたぱら||katapara|
|Navel End Brisket||后胸肉||Hòu xiōng ròu||ともパラ||tomopara|
|Topside||米龙||Mǐ lóng||外もも||そともも||Soto momo|