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)
沖縄の市場で三枚肉を買ってラフテーを作った。
I bought boneless rib at an Okinawan market and made rafute.
This recipe uses pork boneless rib.