Press kit
Steakpedia press kit
Steakpedia is an independent reference on beef and steak, published in English, Spanish and Vietnamese: every cut with its names around the world, how it is cooked, where it comes from and how much a kilo really yields, with every fact sourced.
Key numbers
- 147
- articles on cuts, cooking, breeds, steakhouses and the trade
- 28 × 13
- beef cuts with their names in 13 countries, side by side
- 279
- butchery sheets measured, 1,604.6 kg of beef, published as open data
- 20
- city guides to steakhouses, with no paid rankings
- 3
- languages, with the same facts in each
What makes it different
Measured, not copied. The yield figures come from butchery sheets weighed in a working kitchen and are published as open data under CC BY 4.0, with the method. Few references publish measured yields by piece.
Names that travel. One cut has a dozen names: ribeye, scotch fillet, ojo de bife, リブロース. Steakpedia puts them in one table and explains where the same word means different cuts.
Independent. No restaurant pays to be listed or ranked. Where a page earns a commission from a seller, it says so, and sellers are listed alphabetically.
Sourced. Each article lists its sources: trade standards (IMPS, AUS-MEAT, JMGA), food-safety agencies, books and peer-reviewed research.
Story ideas
- How many steaks are really in a whole ribeye, and what happens to the rest of the kilo.
- Why a British sirloin is an American strip: the names of beef across countries.
- Wagyu online: what the labels mean and what buyers should ask for.
- Open data from the butcher's bench: what 1,600 kg of measured beef says about waste.
Images
These images may be used to illustrate coverage of Steakpedia, with the credit “Steakpedia”. For other uses, write to us.
About Steakpedia, ready to paste
Steakpedia is an independent, multilingual reference on beef and steak: cuts and their names worldwide, cooking, breeds, steakhouses and measured butchery yields, every fact sourced. steakpedia.com
Steakpedia (steakpedia.com) is an independent reference on beef and steak published in English, Spanish and Vietnamese. It covers 28 beef cuts with their names in 13 countries, cooking techniques and classic recipes, breeds and grading systems, and city guides to steakhouses with no paid rankings. Its yield figures come from 279 butchery sheets measured in a working kitchen and are published as open data under a CC BY 4.0 licence. Every article lists its sources.
How to cite
Steakpedia (2026). Title of the article. Retrieved from https://steakpedia.com/…
Press contact
Interviews, data requests and images in higher resolution: [email protected]. We answer within two working days. More about the project and its editorial rules on the About page.