misuji (beef cut)
A specific cut of beef, usually from the chuck, known for its three lines of fat. Common in yakiniku and sukiyaki contexts.
I ordered misuji at the yakiniku restaurant.
Rare, colloquial term for the shamisen, a three-stringed traditional Japanese instrument. The standard word is 三味線 (しゃみせん).
See also: 三味線 (しゃみせん)
It seems that people in the past sometimes called the shamisen 'misuji'.
Katakana spelling is common for the beef cut sense; also used for the shamisen sense. It is usually written in kana.
Kanji spelling is rare; the word is usually written in kana.
From 三筋 (みすじ), literally 'three lines', referring to the three lines of fat in the beef cut or the three strings of the shamisen.