三さん枚まい肉にく

noun

boneless rib; boned rib

A cut of pork or beef from the belly/rib area, with the bones removed. Often used in Okinawan cuisine for dishes like rafute. Compare with 肋肉 (ばらにく), which may include bone.

See also: バラ肉 (ばらにく)

• 沖おき縄なわの市いち場ばで三さん枚まい肉にくを買かってラフテーを作つくった。

  I bought boneless rib at an Okinawan market and made rafute.

• このレシピでは豚ぶたの三さん枚まい肉にくを使つかいます。

  This recipe uses pork boneless rib.