1.
mixed ground meat; ground meat blend of beef and pork
Ground meat that combines beef and pork, typically in roughly equal proportions. A staple in Japanese home cooking, used for hamburger steaks, meatballs, and other dishes.
A compound of 合 (combined/together) + 挽き (ground/minced). Almost always used with 肉 as 合挽き肉. The standard ratio is roughly 50-50 or 60-40 beef to pork.
Common collocations
- 合挽き肉: mixed ground meat
- 合挽きミンチ: mixed minced meat
- 合挽き肉のハンバーグ: hamburger steak made with mixed ground meat
Usage
In Japanese supermarkets, ground meat is typically sold as 牛ひき肉 (beef), 豚ひき肉 (pork), 鶏ひき肉 (chicken), or 合挽き肉 (mixed beef and pork). The blend gives dishes more richness than either meat alone.