脂身|あぶらみaburami[3]nakadaka (mid-high)

1. nounfat (of meat); fatty meat
   肉にくから脂身あぶらみを取とりなさい。↗

   Trim the fat off the meat.

• Synonym脂あぶらNeutralFat or grease in general, animal fat and tallow included; unlike 「脂身」 it does not single out the fatty part of a cut of meat.
• Synonym脂肪しぼうNeutralFat seen as a substance or component, common in daily use, as in 「脂肪が多い」 or 「脂肪を落とす」; unlike 「脂身」 it never means a piece of fatty meat.
• Antonym赤身あかみNeutralLean meat or the red flesh of a fish, the direct opposite of 「脂身」; think of the 「赤身」 cut of tuna.
• Antonym瘦肉NeutralAlso lean meat as opposed to 「脂身」, but in everyday Japanese people say 「赤身」 instead.

For the fatty part of meat, say 「脂身」. Use 「脂」 for fat or grease in general and 「脂肪」 for fat as a substance, as in 「脂肪が多い」. For the lean opposite, 「赤身」 is the everyday choice; 「瘦肉」 is the rarer word.

Usage comparisons are AI-assisted and cross-checked by multiple models; for study reference only

1. 獣肉じゅうにく、鳥肉とりにく、魚肉ぎょにくなどのうち脂肪しぼうが多おおい部分ぶぶん。
2. 脂肪しぼうが多おおい肉にく。