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.
合挽き肉を買う。
To buy mixed ground meat.
ハンバーグには合挽き肉がよく合う。
Mixed ground meat works well for hamburger steaks.
合挽き肉に塩コショウと卵を加えてよくこねる。
Add salt, pepper, and egg to the mixed ground meat and knead well.
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.
SIMILAR WORDS:
- ひき肉: ground meat — the general term for any ground/minced meat
- ミンチ: mince — loanword for ground meat, used interchangeably with ひき肉