Translation guide
In Japanese, 'sirloin' is commonly expressed using the loanword サーロイン, but the traditional Japanese term ロース is more widely used for similar cuts. The exact mapping differs from Western butchery, so context matters.
Referring to the specific beef cut from the back, near the loin, used for steaks and roasts.
Direct loanword from English, commonly understood in restaurants and supermarkets for the Western-style sirloin cut.
Referring to the pork cut from the loin area, similar to pork loin or sirloin end.
サーロイン is a direct loanword for the Western sirloin cut, while ロース is a broader Japanese category that includes loin and sometimes rib cuts. In Japanese butchery, サーロイン is a specific part of the ロース block. When ordering steak, サーロイン is clear; for sliced meat or tonkatsu, ロース is standard.
サーロインはロースの一部です。
Sirloin is a part of the loin.
Japanese meat cuts do not perfectly match Western cuts. A Japanese ロース may include parts that an English speaker would call ribeye or loin. When following a recipe, check the cut diagram or ask the butcher.
日本のロースは西洋のサーロインと完全には一致しません。
Japanese loin does not perfectly match Western sirloin.
サーロインステーキをください。
I'll have the sirloin steak, please.
A broader Japanese term for loin cuts, including what Westerners call sirloin, ribeye, or loin. Often used for pork and beef. In beef, it may refer to a different part than Western sirloin.
牛ロースの薄切りを買いました。
I bought thinly sliced beef loin.
Specifically 'beef loin', used to distinguish from pork loin (豚ロース). Often used in recipes.
牛ロースを焼きすぎないでください。
Don't overcook the beef loin.
Standard term for pork loin, which includes the sirloin end. Used for tonkatsu, shabu-shabu, etc.
豚ロースでとんかつを作ります。
I'll make tonkatsu with pork loin.
When context is clear (e.g., at a tonkatsu restaurant), ロース alone implies pork loin.
ロースかつ定食をお願いします。
I'll have the loin cutlet set meal, please.