合(あ)いびき肉(にく)

A compound of 合(あ)いびき (mixed grinding) and 肉(にく) (meat). In Japan, 合(あ)いびき肉(にく) almost always refers to a mixture of beef (牛肉(ぎゅうにく)) and pork (豚肉(ぶたにく)). The typical ratio is around 50:50 or 60:40 beef to pork.

Common collocations

• ハンバーグ: Japanese hamburger steak — the most iconic use
• ミートソース: meat sauce (for pasta)
• 餃子(ぎょうざ): dumplings
• メンチカツ: minced meat cutlet
• そぼろ: crumbled seasoned meat

Related words

• 牛(ぎゅう)ひき肉(にく): ground beef
• 豚(ぶた)ひき肉(にく): ground pork
• 鶏(とり)ひき肉(にく): ground chicken
• ひき肉(にく) / 挽(ひ)き肉(にく): ground meat (general term)

Usage

Sold at virtually every supermarket in Japan. The blend of beef and pork provides both the richness of beef and the juiciness of pork, making it the standard choice for home-cooked hamburger steaks.