lean meatの例文

• and the finest lean meat that's in perfect harmony .
  赤身のうま味と 極上のハーモニーを奏でる。
• also , prices have skyrocketed as the modern era arrived , with toro selling at more than double the value of lean meat currently .
  価格も近代になってから急激に上がり、現在では赤身の2倍以上の値段がつく。
• parts other than o-toro and chu-toro are called ' lean meat ' or simply ' tuna meat ' and treated as something different from toro .
  大トロ・中トロ以外の部分は「赤身」または単に「マグロ」と称して、「トロ」とは別物とされる。
• i know ,uh ,uh ... fowl isn't part of a traditional brunch ,per se , but i have found a lean meat can act as an aperitif to ,uh ... awaken the pallet for more subtle flavors and textures ,such as ... mama mia !
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• in japan , well marbled beef is preferable for meat dishes , but in the case of hamburgers , lean meat with low fat is more suitable to taste the meat flavor itself and is also cheaper , thus being appropriate for home made cooking .
  日本では牛肉料理に脂身の繊細にのった霜降りが好まれるが、ハンバーグの場合には脂身が少ないほうが肉の風味が濃く味わえるため適しており、加えて赤身肉は日本では安価な傾向が強いことも家庭料理に向いている理由となっている。
• in japan , well marbled beef is preferable for meat dishes , but in the case of hamburgers , lean meat with low fat is more suitable to taste the meat flavor itself and is also cheaper , thus being appropriate for home made cooking .
  日本では牛肉料理に脂身の繊細にのった霜降りが好まれるが、ハンバーグの場合には脂身が少ないほうが肉の風味が濃く味わえるため適しており、加えて赤身肉は日本では安価な傾向が強いことも家庭料理に向いている理由となっている。
• in older times , particularly prior to the edo period , tuna meat was represented by lean meat , whereas toro , which goes sour more quickly than lean meat , was regarded as an insignificant material and discarded , or , if any , tasted as heated meat in a hot pot featuring tuna meat and spring onions (negima nabe ).
  かつての日本、特に江戸時代以前では、マグロといえば赤身を指し、赤身に比べ品質が劣化しやすいトロの部分は上等な部位とは考えられておらず、切り捨てられるか、せいぜい葱鮪鍋などにして加熱したものが食べられていた。
• in older times , particularly prior to the edo period , tuna meat was represented by lean meat , whereas toro , which goes sour more quickly than lean meat , was regarded as an insignificant material and discarded , or , if any , tasted as heated meat in a hot pot featuring tuna meat and spring onions (negima nabe ).
  かつての日本、特に江戸時代以前では、マグロといえば赤身を指し、赤身に比べ品質が劣化しやすいトロの部分は上等な部位とは考えられておらず、切り捨てられるか、せいぜい葱鮪鍋などにして加熱したものが食べられていた。