Rosu vs. Karubi vs. Menchi: Japanese Meat
Rosu (ロース), Karubi (カルビ), and Menchi (メンチ) are all Japanese words relating to meat.
Rosu and Karubi are cuts of meat, usually from the pig or cow, whereas Menchi is not a cut.
Rosu vs. Karubi vs. Menchi
As I wrote in this article, Rosu (ロース) is the word for loin in English, coming from the dorsal part.
Rosu can be the main ingredient in dishes such as Tonkatsu, Yakiniku, Shabu Shabu, and Sukiyaki.
Karubi (カルビ) is a Japanese word derived from the Korean word 갈비, meaning rib, and usually refers to short ribs, reminding people of Yakiniku.
To be exact, it is not the name of a cut of meat and has no clear definition.
But Karubi is generally taken from around the ribs of the pig or cow and has another name, Kata-Bara (肩バラ: equivalent to the brisket) or Tomo-Bara (トモバラ: short plate).
We usually use the term Minchi (ミンチ) for the English word mince, but in the name of a dish, Menchi (メンチ) takes the place of Minchi, and that is Menchi Katsu (メンチカツ).
So Menchi has nothing to do with Yakiniku, Shabu Shabu, or Sukiyaki.
Menchi Katsu is a type of Katsu (カツ) or a Japanese cutlet consisting of a breaded and deep-fried meat patty.
The dish is similar to Tonkatsu, but its main ingredient is minced/ground meat (beef, pork, or a mixture of the two).
(Reference Pages: Wikipedia カルビ, メンチカツ )