Where does ribeye come from? How is flank different from flat iron? And which cut belongs on your grill or in your frying pan?
Beef Cuts 3D is your interactive steak guide. Explore meat cuts on 3D models of beef and pork, understand where each cut comes from and discover more options for your next meal.
SEE THE CUT. UNDERSTAND THE ANIMAL.
Rotate and zoom the models. Explore muscles, primal cuts and individual cuts. Select a piece on the animal or in the list to see its position, then open the detail view for a closer look from every angle.
FIND CUTS FOR THE WAY YOU COOK
You do not need to know a butcher's vocabulary. Steak Finder guides you through a few simple questions: beef or pork, your cooking method, the time you have and your budget. Your answers lead to a selection of matching cuts.
FROM THE BUTCHER'S COUNTER TO YOUR KITCHEN
Discover preparation tips and recipe ideas for many cuts. Learn about characteristics such as tenderness and marbling, along with common names and synonyms. Build the knowledge to choose more confidently before you sear a steak, fire up the grill or prepare a slow braise.
GO BEYOND THE FAMILIAR
Explore classics such as ribeye, tenderloin and T-bone alongside Denver steak, chuck eye and petite tender. Discover pork anatomy and cuts as well as beef in one interactive meat atlas.
MADE FOR CURIOUS COOKS
Whether you are new to grilling, enjoy cooking or want to learn more about butchery and anatomy, the combination of 3D models, cut information and guided selection makes it easier to connect the animal with the food on your plate.
• Interactive 3D beef and pork models
• Explore muscles, primal cuts and individual cuts
• Search cuts and see their location on the animal
• Steak Finder based on cooking method, time and budget
• Characteristics, preparation tips and recipe ideas for many cuts
• English and German
• Designed for landscape use
Discover your next cut with Beef Cuts 3D.
An internet connection is required for web content and external supplier links. Cooking times and ratings are guides; thickness, trimming and quality affect the result.
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