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Journal
What is changing in beef, explained with evidence, and dated notes on what is being measured, learned and corrected.
Future of beef
6- Future of beef · All-meat eating
Carnivore diet
An all-meat diet, often of fatty beef: one survey of 2,029 adults, no long-term trials, and why doctors are cautious. - Future of beef · Cell-grown
Cultured meat
Meat grown from animal cells: on sale in a few countries since 2020, a €250,000 burger in 2013, and still no steak. - Future of beef · Aging cabinets
Dry-aging technology
Dry-aging cabinets, UV lamps, salt walls and permeable bags: what the research supports and what is marketing. - Future of beef · Yield per cut
Kitchen software for meat
Connected scales, yield per cut and the real cost of the kilo: what kitchen software for meat does and where it fails. - Future of beef · Loss and waste
Meat loss and waste
Where the weight goes from slaughter to plate, what the FAO counts as loss and waste, and how kitchens measure it. - Future of beef · Farm to plate
Traceability
From the cow to the plate: national ID systems, blockchain, per-piece labels, and where the chain really breaks.
Field notes
3- Journal · Names
One muscle, ten names
Sirloin in the US vs the UK, the lomo that changes by country, the matambre that is not flank: why cut names fail. - Journal · 1,604.6 kg weighed
What 279 butcheries measured
279 butchery sheets, 1,604.6 kg of beef: usable yield 76.7 %, ribeye 81 % in steaks, tenderloin 57 %. - Journal · Started October 2026
Why Steakpedia exists
No neutral, multilingual steak reference with measured data existed. Why one was started, and the rules it follows.