Translation guide
The tenderloin is a specific cut of meat from beef, pork, or chicken. In Japanese, the term differs by animal, and the most common equivalent is ヒレ (hire) for beef and pork, while chicken tenderloin is ささみ (sasami).
The most tender cut of beef or pork, often used for steaks or roasts.
The standard term for beef or pork tenderloin. Often used in compound words like ヒレ肉 (hireniku) or ヒレステーキ (hire sutēki).
ヒレ肉でステーキを作りました。
I made steak with tenderloin.
このヒレはとても柔らかいです。
This tenderloin is very tender.
Loanword from English, used in some restaurant menus or imported meat contexts. Less common than ヒレ.
テンダーロインステーキを注文した。
I ordered a tenderloin steak.
The small, tender strip of meat on the underside of a chicken breast.
Specifically refers to chicken tenderloin. Commonly used in cooking, especially for fried dishes or salads.
ささみの唐揚げが好きです。
I like fried chicken tenderloin.
サラダにささみを入れました。
I put chicken tenderloin in the salad.
Literally 'chicken fillet', sometimes used but ささみ is much more common.
鶏のヒレはささみとも呼ばれます。
Chicken tenderloin is also called sasami.
The whole beef tenderloin as a primal cut, sometimes distinguished from the smaller filet mignon portion.
Meat from the tenderloin, used for both the whole cut and steaks.
ヒレ肉の塊を買いました。
I bought a whole beef tenderloin.
From French 'filet', often used for filet mignon or in French cuisine contexts. Can refer to the smaller center-cut portion.
フィレ肉のステーキは高級です。
Filet mignon steak is high-class.
While ヒレ can technically refer to any fillet, in everyday Japanese, ヒレ almost always means beef or pork tenderloin. For chicken, use ささみ to avoid confusion.
鶏のヒレをください。
Please give me chicken tenderloin. (unnatural)
ささみをください。
Please give me chicken tenderloin. (natural)