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  A gradient of Tomahawk Steaks (on wood)

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  Full Loin with annotations

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  Rib Primal

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  Frenched Bone-In Ribeye

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  Chuck Primal

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  A gradient of Tomahawk Steaks

Inspiration

We are a team of chefs, engineers, filmmakers who create content-rich products that educate and inspire the curious cook. With ChefSteps cuts, we wanted to create a resource for people curious about the different cuts of meat. Utilizing our combined talents, we wanted to create a culinary resource that has never existed until now.

What it does

ChefSteps Cuts is the ultimate beef resource with over 200 different cuts of beef. We've included detailed descriptions, 360° spinning videos and beautiful photographs of each cut. You'll be able to browse the entire catalog by exploring hierarchical relationships between each cut, or our curated list of favorite cuts.

Explore Beef Cuts:

How we built it

The ChefSteps Cuts project required a lot of mental and physical planning and execution. Documenting an entire cow and all of it's beef cuts is quite an ambitious so we had to work smart.

A cow is divided into several very large primal cuts. The culinary team of chefs and butchers would meet every day to plan which beef cut to shoot, how it should be shot, and doing the actual butchery to make the cut look it's best for photo and video.

For the 360° spinning videos, we developed a process for shooting the beef on a rotating platform. The very beef primal cuts (over 100 lbs!) were particularly difficult to prepare and film. We wanted each cut to look as good as possible to limit the amount of post-editing required.

It took a few weeks to film every cut of beef and once that was complete, we organized all the photos and videos into database. We had to think through the information we wanted to include because each bit of information meant an order of magnitude more work.

Tomahawk Steak:

Accomplishments that we're proud of

We are really proud of the 360° spinning videos because it allows you to see every angle of the cut, almost like it was a physical object sitting on a table.

It's also amazing because of the breadth of work. There are so many different cuts of beef, each one with a unique taste and method of preparation.

What we learned

After documenting over 200 cuts of beef, we developed a process to make the project as efficient as possible.

Some of our favorite cuts:

What's next for ChefSteps Cuts

If people find this as a useful resource, we'll expand the catalog to different cuts, different animals, maybe even different food products.

Built With

• alexa
• lambda
• node.js