ロース

ロ

ー

ス

Common wordFreq.FrequencyTop 50,000

Meanings

sirloin; pork loin

Refers to a cut of meat from the loin area, typically beef sirloin or pork loin. In Japanese cooking, ロース is a common cut used for dishes like tonkatsu and shabu-shabu.

Usage patterns

ロースを焼やくto grill or pan-fry loin meat (pork or beef)
夕ゆう食しょくに豚ぶたのロースを焼やいた。
I grilled some pork loin for dinner.
ロースを薄うす切ぎりにするto slice loin meat thinly (e.g. for shabu-shabu)
しゃぶしゃぶ用ようにロースを薄うす切ぎりにした。
I sliced the loin thinly for shabu-shabu.

Related words

ヒレ
ロース is the loin or roast cut of meat, while ヒレ is the leaner tenderloin cut.

Don't confuse with

ロースト
ロース (a cut of meat like sirloin or pork loin) sounds similar to ロースト (the cooking method 'roast' or a roasted dish), but they refer to different things.
ヒレ
ロース (a fattier cut like sirloin or loin) and ヒレ (a leaner tenderloin cut) are both cuts of meat that learners often mix up when reading menus.
サーロイン
ロース is the broader loin category of meat, while サーロイン refers specifically to the well-marbled cut at the rear of the loin.

Counted with

枚まいN3
Sliced ロース is typically counted with 枚, as in ロース肉２枚 for two slices of loin meat.

Word family· 7

リブロース
rib roast
ロースハム
loin ham; ham made from pork loin
牛ぎゅうロース
beef loin; beef sirloin; beef roast
肩かたロース
shoulder roast
豚ぶたロース
pork loin; pork roast

Show 2 more

ロースカツ
pork loin cutlet; loin tonkatsu
ロースステーキ
loin steak

Etymology

Borrowed from English 'roast', but in Japanese it specifically refers to the loin cut of meat rather than the cooking method.