rare cut of meat; exclusive cut
Refers to a cut of meat that is scarce or limited in quantity, often from a specific part of an animal. Used in culinary contexts, especially for high-end or specialty meats.
At this yakiniku restaurant, the platter of rare cuts is popular.
Only a small amount of rare beef cuts can be obtained from a single cow.
Compound of 希少 (kishō, 'rare, scarce') and 部位 (bui, 'part, region'). The term is a modern coinage used primarily in the food industry.