Translation guide
In Japanese, the term for 'red meat' depends on whether you mean meat that is red when raw (like beef or lamb), dark meat of fish, or lean meat. The most common and direct translation is 赤身 (akami), but it can also refer specifically to lean cuts. For poultry, 'red meat' is not a common concept, but 赤身肉 can be used in nutritional contexts.
Referring to mammalian meat that is red when raw, typically beef, lamb, or pork (though pork is sometimes considered 'the other white meat' in English). In Japanese, this is often contrasted with 白身 (shiromi) for white meat.
Literally 'red flesh'. Commonly used for lean red meat, especially in contexts like sushi (maguro akami) or when distinguishing from fatty meat. Can also refer to the red meat of fish like tuna.
Red meat is rich in iron.
I like lean steak.
More explicitly 'red meat' as a category, often used in nutritional or dietary contexts. Can include beef, pork, lamb, etc.
You should reduce your intake of red meat.
A less common term for red meat, sometimes used in culinary or scientific contexts. Not widely used in everyday conversation.
Red meat has more calories than white meat.
When 'red meat' refers specifically to lean cuts without much fat, often used in health or cooking contexts.
Same word as above, but here emphasizing the lean aspect. Often contrasted with 脂身 (abura-mi, fatty meat).
This meat is very lean.
Please choose the lean part.
Descriptive phrase meaning 'meat with little fat'. Useful when you want to be clear you're avoiding fat, not just talking about color.
In Japanese cuisine, 'red meat' can refer to the dark red flesh of certain fish, especially tuna (maguro). This is a very common usage.
In sushi terminology, akami refers to the lean, red part of tuna, as opposed to fatty toro. This is a standard term.
I'll have the lean tuna, please.
The lean tuna is light and delicious.
In English, 'red meat' sometimes refers to duck or other dark poultry meat. In Japanese, this distinction is not common, but you can use descriptive phrases.
The English word 'red' might make you think of raw meat, but 赤身 (akami) does not mean raw. It refers to the color of the meat itself, even when cooked. Raw meat is 生肉 (なまにく).
赤身 (akami) is red meat or lean meat; 白身 (shiromi) is white meat (like chicken breast) or the white flesh of fish. In sushi, 白身 refers to white-fleshed fish like sea bream (tai).
I try to eat lean meat.