Butchery education · beef first
Know the cut before you choose the fire.
Cut Intelligence is a required future product. It is not in this codebase. There is no photo identifier, no anatomy engine, and no livestock illustration pretending otherwise.
Ask Chef GringoCooking method and safety questions, with honest limits.Cooking techniquesCarbonara is the deep technique page that exists.Choose a thermometerResearched probes — not a substitute for knowing the cut.
Intended inputs
A package label you can type, or — later — a photo of the meat. Photo recognition is a larger commitment and will not gate the useful half. Package-wording lookup is the honest first floor.
Intended outputs
- Likely cut, with confidence and named alternatives — never a bare assertion.
- Where the cut sits on the animal, with a sourced diagram and an accessible non-3D fallback.
- Flavor, fat, connective tissue, and chew.
- Cooking methods the cut actually suits, plus conservative food-safety boundaries.
- Better-value, premium, and substitute cuts.
- Provenance: what is sourced, what is judgment, what is unknown.
Scope
Beef is first. Pork, lamb, poultry, and seafood should fit the same architecture later without a rebuild. Livestock expansion is planned, not present.
Current development status
Not built. A repository-wide search found no recoverable implementation. This page is the public placeholder so the product can be found from Learn, Tools, and the homepage without faking progress.